Raw flour, soy sauce and soy sauce, white pepper.

Sesame oil, white wine, chicken, coriander or onion

How to do it?

1 | Cut the beef thinly, cut the dried Chili into small pieces, cut the ginger and garlic into small pieces, and divide the garlic into two parts, one of which is minced.

2 | Put beef, dried pepper, ginger and half garlic in a bowl, add salt, soy sauce, soy sauce, white pepper, sesame oil, a little cornflour, a spoonful of clear oil from cooking (not lard), and marinate for about ten minutes.

(This step is equivalent to marinating all the things you need to stir-fry beef, so the dosage here is what you usually need for cooking, except the white wine and the last onion.)

3 | The oil is a little more than the usual cooking. Put half of the remaining minced garlic in the oil.

4 | Stir-fry the minced garlic and put the beef in the whole pot. At this time, please keep the fire stir-frying, turn the pot quickly and be handsome! (If you stir-fry raw beef in 18 seconds, it will change color in 18 seconds.)

5 | The beef has basically turned out of color. Pour a small bottle of white wine along the edge of the pot (cooking wine can't replace white wine, pay attention to safety when you put it, and cover the pot cover with fire). Knock the pot on fire and smell the wine. Just add a few grains of chicken essence. At this point, the beef is also cooked (provided that the oil is hot and stir-fried with more fire)

6 | Turn off the fire, pour in the remaining garlic and some onion segments (or parsley) and just turn it over a few times.