1. The first step is to slice the beef and add meat tenderizer powder, about 20 grams per pound of beef. Mix well with your hands.

2. The second step, the most important step, is to add water. Add appropriate amount slowly, stir, if it feels dry, add more water, stir and add more water until the beef feels tender and smooth. Let the beef fully absorb the moisture, which will make it more tender. The most important contributor to the tender texture of beef is water, not meat tenderizer.

3. In the third step, add starch, eggs, salt and chicken essence. 1 pound of beef starch is about 20 grams. 5 pounds of beef is about the ratio of 4 eggs. Stir well. Just wait until the beef becomes mucous and stringy.

4. In the fourth step, add a little coriander (cut into sections of about 1CM) and sesame oil and mix well. The function of sesame oil is to add gloss and improve fragrance. Marinate for two hours. It’s ready to be scalded in a pot.