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 10 cm long and 6 cm wide along the muscle line.

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

3. Put shallots and ginger in a clear water pot, add pepper, cooking wine and refined salt, add beef after boiling, and continue to cook with high fire for 15 minutes until the meat is cooked through low fire. 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 2mm 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, garlic powder and a little salt, add beef and stir slightly, then add red pepper, stir well and sprinkle with coriander.