500 grams of domestic beef, 50 grams of dried bullet head chili, 10 grams of white sesame seeds.

Seasoning:

110 grams of special marinade, 10 grams each of green onion and ginger, 5 grams each of minced garlic and Meiji-Fresh Flavorful Sauce, 3 grams each of salt, monosodium glutamate and dark soy sauce, and 1 dry gram of salad oil (about 80 grams consumed).

Special marinade recipe:

5g each of salt and monosodium glutamate (MSG), 2g each of sugar, 20g each of Meiji Fresh Flavor Sauce, 3g each of dark soy sauce, 30g each of green onion and ginger, 15g each of peppercorns, 10g each of chili pepper.

Methods:

(1) Wash the beef, cut into 1.5 cm square d cold water in a pot, into the onion, ginger, high-fire boil, boil the net blood, fish out of the water, let it cool into the basin, add A material, wrap the mouth of the basin with plastic wrap, marinate for 20 hours.

(2) pot into the salad oil, burned to 40% heat, into the beef fried through, fishing oil control.

(3) Soak the dried bullet head chili pepper in warm water for 30 minutes, remove from the water, remove the chili peppers (leaving the seeds) and set aside.

(4) pan into the salad oil 60 grams, burned to 60% hot, into the garlic, bullet head chili pepper stir-fry over high heat, to be bullet head chili pepper color, into the beef diced, white sesame quick stir-fry, with salt, monosodium glutamate, Meiji-Fresh flavor sauce, soy sauce, color, out of the pan on the plate can be.