Ingredients: 500g beef (fat and thin), 300g tomato and 200g mushroom (fresh).

Seasoning: 50g of vegetable oil, 5g of chicken essence, tomato sauce 100g, soy sauce 10g, 5g of onion, 5g of ginger, 5g of salt, 3g of monosodium glutamate, 2g of pepper and 3g of sesame oil.

Exercise:

1. Wash beef, cut into pieces, put it in a boiling water pot to remove blood bubbles, take it out and put it in a pressure cooker and add 1000 ml water to cook it;

2. Cut the green onion and ginger into powder;

3. Remove the roots from the mushrooms and wash them;

4. Wash persimmon (tomato) and cut it into hob blocks;

5. Put the pot on medium fire, add vegetable oil to heat it, add chopped green onion and stir-fry Jiang Mo to make it fragrant;

6. Add salt, monosodium glutamate, pepper, chicken essence, tomato sauce, broth, beef pieces, water-soaked mushrooms and persimmon pieces, stew for about 20 minutes until it is cooked and fragrant, and sprinkle with sesame oil.

The content of sarcosine in beef is higher than any other food, which is especially effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, which can effectively supplement adenosine triphosphate and make the training last longer.

The greater the demand for protein, the more vitamin B6 is added to the diet. Beef contains enough vitamin B6, which can help you enhance your immunity and promote the metabolism and synthesis of protein, thus helping your body recover after intense training.

Carnitine and sarcosine in chicken and fish are low, but beef is high. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, which plays an important role in muscle growth of bodybuilders.