Material: 200g of bamboo shoots.

Seasoning: salt 15g chicken essence 2g cooking wine 25g monosodium glutamate 2g ginger 10g pepper (dried red tip) 15g douban 20g pepper 2g pepper 2g sesame oil 5g vegetable oil 25g each.

manufacturing method

1. Add water, ginger and onion to beef ribs, and enlarge the fire;

2. Remove the blood and change the knife;

3. Soak bamboo shoots thoroughly with water, and wash them to remove impurities;

4. Put the pot on the fire, add the oil, watercress and pepper, and stir-fry until the oil is red and fragrant;

5. Add ginger and shallots, add fresh soup, and remove residue after boiling;

6. Add beef seasoning, turn to low heat, and add tobacco bamboo shoots when the beef is 70% soft;

7. Eat after burning.

Production skill

When cooking, you should master the size of firepower and the amount of soup; 2. Huo Da soup dries quickly and the meat is not easy to soften; 3. Small fire boiling soup can not achieve the effect of natural juice collection, and the soup is not strong, which also affects the taste of the dish.