Step 1: clean the beef, change the knife and cut it into thin slices with uniform thickness; After cutting, put the beef slices in order, and then change the knife and cut them into silk with uniform thickness; Then put the shredded beef into clear water and wash it repeatedly; Finally, fish out the washed shredded beef, squeeze out the water and put it in a big bowl for later use.

Step 2: Make onion Jiang Shui. Cut the onion into sections and slice the ginger, then put it in a large bowl, add a little salt and beer, and grab the juice from the onion and ginger until the onion and ginger become sticky.

Step 3: Add a little salt, pepper, soy sauce and chicken powder to the shredded beef, and then pour in the prepared onion Jiang Shui until the beef absorbs all the water; Then beat in half an egg white and grab it again; Then add a handful of corn starch into the shredded beef and stir evenly to lock the moisture in the shredded beef; Finally, add a proper amount of clear oil and grab it evenly for later use.

Step 4: prepare a piece of balsam and cut it into pieces, then change the knife and cut it into silk; Cut leeks into small pieces and put them on a plate for later use; Cut ginger and onion into small pieces; Chop garlic for later use.

Step 5: fully heat the pot, add a proper amount of cooking oil, put the shredded pork into the pot when the oil temperature reaches 30%, and then stir with chopsticks; Slide the shredded beef until it changes color, then pour it out and drain the oil for later use.

Step 6: leave a little base oil in the pot, add onion, ginger and garlic and stir-fry until fragrant, then put balsam into the pot and stir-fry until fragrant; Stir-fry a little, then add shredded beef, season with a little pepper, salt, soy sauce, chicken powder and white sugar (fresh), stir-fry evenly over high fire; Then put the leek into the pot and stir-fry it with high fire until the leek is broken; Finally, pour in a little sesame oil, turn on the fire again and stir-fry evenly, and then take out the pot.