1 Cut the beef into fine threads (not too thick); 2 add starch (depending on the amount of beef, you have to master this yourself, which is estimated to be similar to incense ash); 3 add salt, some soy sauce, cooking wine, cumin (without him, there is no special fragrance); 4. Marinate for a period of time (10-20 minutes); You can generally see the unique smoke (that is, the kind that is about to catch fire) after the oil is heated. 7 Put the beef down (it is recommended to use a non-stick pan) and sprinkle it. The fire must be a big fire, and it will take about 1 minute to see the flesh turn dark. 8 put some coriander if you like (I prefer beef with coriander, which is a perfect match for cooking and soup making). 9 out of the pot began to eat. Be sure to take advantage of the heat, beef. If gas is not used for cooking, electricity is not recommended. If the heating is too slow, the beef will be much older.

Beef offal 1, beef offal soup base: mainly include: star anise, tsaoko, dried tangerine peel, cinnamon, dried pepper, cumin granules, pepper noodles, radish, refined salt, soy sauce, sugar, white wine and monosodium glutamate.

2, the practice of beef offal is very simple, its main raw materials are beef, tripe, large intestine, beef lung, beef heart, beef louver, beef lung and so on.

Steps: First, wash the main raw materials (beef, tripe, large intestine, beef lung, beef heart, tripe, beef lung, etc.). ) and radish, put the cut raw materials into boiling water, skim off the floating foam until the meat turns white and red, filter out the soup, add water, add radish and pot bottom soup (star anise, tsaoko, orange peel, etc. ) wrapped in gauze. Cook on high fire for about 30 minutes (pressure cooker 15 minutes), then continue to cook on low fire10.5 hours (pressure cooker for half an hour) until beef and beef offal are crisp but not rotten, and then add refined salt, soy sauce, white sugar, white wine and monosodium glutamate.