Marinate the beef before processing the ingredients, and then process the beef before curing.

A spoonful of soy sauce, starch, cooking oil and cooking wine, add beef and stir well.

Prepare the remaining ingredients. Pleurotus eryngii must be cut into thick slices. This is fresh and juicy.

After the fire boils, cool the oil in the pot, add the beef, slide it open, and take it out after discoloration.

Add the remaining oil directly into the onion, onion and ginger until fragrant.

After the fragrance comes out, you can add Pleurotus eryngii, red pepper and all the remaining seasonings. When Pleurotus eryngii becomes soft, add beef. Turn off the fire in one minute and you can take it out.