1. Chop lean beef into small pieces, and add starch, flour, tender meat and a little salt, pepper, monosodium glutamate, cooking wine, ginger juice, etc. , and stir evenly to make blocks, and then roll them into pieces half a centimeter thick on the chopping board and cut them into rectangular pieces for later use.

2. Put the pot on fire, put the refined oil into it and burn it to 60% to 70% heat. Put the prepared beef slices into the pot and fry them until they are light yellow. Take them out and drain them for later use.

3. Put a clean pot on the fire, add a proper amount of base oil to heat it, stir-fry Shan Ye pepper, ginger slices and garlic slices, stir-fry auricularia in water until it is cut off, stir-fry beef slices evenly, add cooking wine, salt, pepper and monosodium glutamate to adjust the taste, and take the pot and plate.

Features: Delicate taste, fresh and fragrant, with strong sour and spicy taste, suitable for wine and rice.

Key: don't fry the beef for a long time, it's not sticky.