2500 grams of fresh beef, 75 grams of dried Chili noodles, 20 grams of Chili noodles, 5 grams of whole pepper, 50 grams of whole ginger, 25 grams of Jiang Mo, 50 grams of onion, 0/50 grams of soy sauce/kloc, 30 grams of salt, 75 grams of sugar, and 0/00 grams of red pepper/kloc.

Production method:

(1) Boned beef, cut into pieces weighing 500g, boiled in a clean water pot, skimmed off all floating foam, then added whole ginger, chopped green onion and pepper, boiled with slow fire, fished out, cooled and cut into two thick shreds (about 9 cm long, 0.3 cm wide and 0.3 cm thick). Pay attention to remove the tendons attached to beef when cutting, otherwise it will affect the quality of finished dishes.

(2) Heat the oil in the pan until it is half cooked, add shredded beef, fry until it is dry, and take it out.

(3) Stir-fry the remaining oil in the pot, dried Chili noodles and Jiang Mo until they are red, then add the soup, add the shredded beef (the soup will drown the shredded beef), add salt, soy sauce, sugar and cooking wine, bring to a boil and move to a low fire for slow stew.

(4) Turn the pan frequently, especially when the soup is dry. When the soup is thick, add monosodium glutamate, red oil and sesame oil, mix well, put it in a tray, sprinkle with pepper noodles and cooked sesame seeds, and mix well.