1, ingredients: beef 200g, tomato, onion, ginger and garlic.

2. Blanch two beef bones in a cold water pot, boil out bleeding foam, take them out and wash them, put them in a pot with water together with the seasoning bag, boil them with strong fire, stew them with low fire for 1.5 hours, and then take out the seasoning bag and beef bones. 3. Add 7 ~ 8 red dates, a handful of medlar, 4 cornflakes and 3 tablespoons of salt, and cook for 2 minutes.

4. Slice 100g beef, add 2 spoonfuls of water, half a spoonful of starch and 2 spoonfuls of sand tea sauce to marinate 15 minutes.

5, fire, put 1 spoon lard in the pot, pour a bowl of kway teow after the lard melts, stir fry, add 5 tablespoons of soy sauce and 3 tablespoons of soy sauce, stir fry evenly, and then take it out for use.

6. Cut half a tomato hob block and three Chinese kale stalks into small pieces of 1.5cm with a knife (convenient for frying), and add 1 tablespoon lard to the pot. After the fire melts, add tomatoes and cabbage, stir-fry slightly, and then add beef slices.

7. Stir fry quickly in the fire until the beef changes color. Pour in a bowl of starch and thicken it, and cover it on the fried kway teow. Beef fried kway teow is ready.