Seasoning: salt, monosodium glutamate, soy sauce, sugar, pepper, Chili oil, pepper oil, sesame oil, chopped red pepper, cooking wine, coriander, onion, ginger and minced garlic.

working methods

1. Cut the key meat of the front leg into strips with a length of 10 cm and a width of 6 cm along the muscle lines.

2. Pour water into the pot, heat it with high fire, add beef, blanch it with boiling water, take it out and soak it in cold water to make the beef tight.

3. Put the onion and ginger into a clear water pot, add pepper, cooking wine and refined salt, and then add beef to boil. Continue to cook with high fire 15 minutes until the meat is cooked, and pour the meat and water into the pot.

4. When the soup temperature drops to 40℃, take out the meat and let it cool, then cut it into 2 mm slices according to the transverse muscle texture and put it in a container.

5. Wash the coriander and cut it into long sections.

6. Take a clean bowl, add sugar, soy sauce, monosodium glutamate, Chili oil, pepper oil, sesame oil, minced garlic and a little salt, add beef and stir slightly, then add red pepper and stir well. Serve with coriander.