Beef on Fire is cooked on a copper plate, and the beef is quickly cooked under the hot copper plate using the "ring" technique. Fresh yellow beef is selected from the best parts and divided into pieces with meticulous knife work, no sinew, no fat. The meat is full of red color, solid and substantial.

Chili powder and granular cumin are the highlights of this fiery beef, drizzled with tea oil to quickly ring the beef until it's half-cooked, then immediately add a generous amount of shallots, cumin, and chili powder. The three seasonings interact with each other on the hot copper plate and penetrate into the beef. The whole operation is done in one go, with a production time of just 100 seconds.

The scallions remain tender and green, the sticks are not burnt, and the beef is just cooked to perfection. The correct way to eat to "a mouthful of le", the entrance is first the intensity of the pepper, chew a few mouthfuls of tender gravy oozing out, mixed with onions and cumin more chewing flavor more fragrant.