1. Prepare 300 grams of beef, remove the white fascia, and slice the beef evenly according to the texture of the beef, so that it tastes smoother and tender.
2. Put the cut beef into the basin, add a proper amount of water to soak the blood water for many times, then take it out and squeeze it out to start pickling. Add salt 2g, chicken powder 1g, pepper 1g, sugar 10g, soy sauce 5g, cooking wine 5g to remove fishy smell, oyster sauce 5g, soy sauce 3g for color enhancement and sesame oil.
Beat in an egg and grab a handful of starch. This ingredient can not only lock in moisture, but also make beef smooth and tender. Stir well and marinate for 30 minutes.
Prepare side dishes
1. Prepare a white radish, clean it, peel it, then slice it, then change the knife and cut it into filaments and put it in the pot.
2. Add a little salt, stir evenly in the pot and marinate for 10 minute to kill the water in the radish and prevent a lot of water from coming out during steaming, so that the pickled radish will become very soft. Take it out, squeeze it out and put it at the bottom of the plate.
3. Steam the marinated beef evenly on it. After the water is boiled, put the beef on the plate in the pot, cover it and stew for 8 minutes. Beef will get old after steaming for a long time. After 8 minutes, take out the pot, sprinkle chopped green onion evenly, and sprinkle with sesame oil.