1 Wash the boiled beef and pat it loosely with the back of a knife, then slice into slices. Add appropriate amount of soy sauce, cooking wine, water and starch and marinate for 10 minutes. Chop the Pixian County Doubanjiang into small pieces with a knife. Pour oil into a pot and heat it up. Stir-fry the red Pixian County Doubanjiang. Add broth and simmer for a while. Add bean sprouts, cabbage slices, and celery segments. Add soy sauce, chicken essence, cooking wine, pepper, salt, and ginger. Cook the meat slices and garlic slices thoroughly; put the meat slices into the pot, turn off the heat immediately when they change color, pour it into a container and sprinkle with dried chili powder and Sichuan pepper powder, and finally pour in hot oil.

2 Sautéed beef 1. Cut the potatoes into pieces and boil them in water; 2. Pour the beef into running water to remove the blood and smell; 3. Add cooking wine and ginger to marinate the beef; 4. Pour oil, add pepper, stir-fry beef, add sauce bag (or sauce prepared by yourself), stir-fry; 5. Add potatoes; 6. Add water, cover the pot and simmer to reduce the juice.

3 Cut the beef ribs in curry beef soup into pieces, blanch them in water to remove the foam and wash them; put the blanched beef ribs into a casserole, add 2 large bowls of water (can be increased or decreased as needed), boil, and remove foam; turn to low heat and simmer for 2 hours; add the yam and carrots cut into pieces and cook for about 20 minutes, until the yam and carrots can be poked open with chopsticks; add the curry cubes (you can add more or less according to your personal taste), until Just melt it all into the soup; put it into a container and sprinkle with coriander.

4 Smooth egg beef rice 1. Wash the beef tenderloin and marinate it with salt, sugar, cooking wine, oil and oil for 2 hours; 2. Heat the pot, pour in cold oil, and add the beef slices quickly Stir-fry until 8 times cooked, then turn off the heat and let cool; 3. Add a little light soy sauce, chopped green onion, salt and sugar to the eggs and beat until coarsely foamed; 4. Pour in the beef slices that have been cooled to hand temperature; 5. Stir well and quickly drain Pour into hot oil and slide into pieces, then shape into a plate.

5 Beef with five-spice sauce 1. Add appropriate amount of water to the pressure cooker, add white wine, onion, ginger, aniseed, peppercorns, and bay leaves; 2. Blanch the beef in boiling water and wash it, put it into the pot and cook on high heat for 15 minutes, then turn to low heat and simmer covered for 1 hour; 3. In another pot, add appropriate amount of water, add onions, ginger, aniseed, cinnamon, bay leaves, pepper, and tangerine peel, and boil over high heat for 5 minutes; 4. Add beef cubes, add dark soy sauce, sugar, and simmer over high heat until the sauce is rich and the beef is colored