1. Ingredients: 200 grams of beef shank.

2. Accessories: one tablespoon of tempeh, one egg white, appropriate amount of water starch, appropriate amount of boiling water, and 60 ml of water.

3. Ingredients: two small spoons of rice wine, one small spoon of soy sauce, one and a half spoons of cornstarch, one small spoon of salt, two large spoons of oil, one small spoon of chicken essence, one small spoon of soda, and one sugar A small spoonful of onion, ginger and garlic paste.

4. Wash the beef, remove the tendons and white membrane and cut into thin slices.

5. Put it in a bowl, add a small spoonful of baking soda and mix well.

6. Slowly pour 60 ml of water several times, stirring while pouring, until all is absorbed by the beef.

7. Add an egg white, a small spoonful of cooking wine and salt, a large spoonful of soy sauce, and a small spoonful of half-cooked flour and stir evenly.

8. Cover with plastic wrap and refrigerate for more than half an hour.

9. Put a tablespoon and a half of oil in the pot, add onion and ginger and sauté until fragrant.

10. Pour in the simmered beef and stir-fry until cooked through.

11. Wash the pot, pour half a teaspoon of oil, add onions, garlic paste, and black beans and stir-fry until fragrant.

12. Pour a small spoonful of rice wine, add an appropriate amount of boiling water, a small spoonful of sugar and chicken essence and bring to a boil.

13. Thicken with water starch.

14. Make the marinade thick.

15. Add beef and stir-fry evenly.