1 Marinate the beef with salt, cooking wine, ginger and garlic for about 1 hour.

2Put it into the marinade for 40 minutes.

3 Cut the beef into strips and deep-fry until crispy on the outside and tender on the inside, sprinkle with chili noodles.?

1, beef clean, add soy sauce, old soy sauce, (depending on the amount you add, a cow somersault about 20 ml of soy sauce, 20 ml of old soy sauce), add sugar 10 grams or so, add a few slices of ginger, a little black pepper, 2 grams or so, 2 grams of five-spice powder, submerged for a day to the next day to burn again;

2, high pressure cooker in the submerged beef, add a few slices of ginger, gui pi, star anise 3 3, plus a beer, I use the Westlake beer listen to packaged, do not put water, is to put the beer,; pressure cooker to burn a 20 minutes or so, to the back of a few minutes to listen to the smell, do not scorch off, the best to burn to the beer to collect dry;

3, 20 minutes to open if there is still a lot of juice if you open the lid and then burn it to look at, do not leave, oh, to collect the dry beer juice can be;

4, the pressure cooker Take out the burnt beef, another clean pot and then pour a beer, put beef, add five spice powder, add 10 grams of soy sauce, soy sauce, sugar, a little, boil open high-fire for 10 minutes, medium fire until juicing, and finally can add some chicken or monosodium glutamate for seasoning, but also can not be added, do not add is also very tasty, add more tasty;

5, cold tear into the beef can be shredded. You can also slice, cold dishes, snacks are very good oh.

Beef 300 grams of ingredients

100 grams of red bell pepper, fresh garlic 50 grams of seasoning: 150 grams of vegetable oil, 10 grams of salt, 5 grams of monosodium glutamate (MSG), 20 grams of vinegar, 5 grams of sesame oil

1, the preserved beef steamed, torn into thin filaments. Red bell pepper shredded, fresh garlic shredded.

2, the pot of oil, burned to seventy percent heat, into the beef stir-fried, cooking vinegar, out of the pot to be used.

3, the pot of oil, into the ingredients and shredded beef stir-fry, seasoning pan, plate ready.

Cooked beef 300 grams purple-skinned onion half carrot half parsley 1 small pepper 5 shallots ginger and garlic minced 1 teaspoon each (5 grams)

Seasoning

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2 teaspoons (10 grams) chili sauce 2 teaspoons (10 grams) dry cornstarch 1 teaspoon (5 ml) light soy sauce 1 teaspoon (5 grams) sugar 1 teaspoon (5 grams) white sesame seeds 1/3 teaspoon (2 grams)

Methods

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1) Tear the cooked beef by hand into 0.5cm wide, 4cm long shreds and place on a plate. Sprinkle with a layer of dry starch and scrub well.

2) Peel and wash the purple-skinned onions and carrots, and cut them into 0.5cm-wide by 4cm-long strips along with the parsley, and chop the chili peppers and set aside. Lay the onion strips at the bottom of the container where the vegetables will be served at the end.

3) pot hot, pour oil (oil than usual frying slightly more), high heat heating until the oil is 6 into the heat, add the shredded beef, change to medium heat stir-fry until the beef becomes dry, add onion, ginger, garlic and millet pepper.

4) Stir-fry for 1 minute, then turn down the heat, add the chili sauce and slowly stir-fry to release the flavor, then add the carrot and celery sticks and continue to stir-fry for 1 minute.

5) Finally, add the soy sauce and sugar and stir-fry well, sprinkle with white sesame seeds. This dish can be eaten hot or cold, just as delicious.