Preparation: 150g beef, ? egg white, 20g ginger, 6g cornstarch, 3 tablespoons beer, 3 cloves garlic, 5g sesame oil

1: Prepare the beef.

2: Slap the garlic with a knife, peel it, and mince it.

3, grate ginger into ginger.

4, squeeze out the ginger juice.

5. Cut the beef into slices along the horizontal grain. This is the first step in making the beef tender.

6: Put the sliced beef into a glass bowl and pour in the ginger juice.

7. Add 3 tablespoons of beer.

8: Wash your hands well, put on disposable gloves, and knead the beef with the ginger juice and beer. Knead for a minute or so.

9, put the kneaded beef aside to marinate for ten minutes, so that the beef can fully absorb the beer and ginger juice.

10, then open the egg, take half of the egg white, and put it into the beef that has absorbed the beer and ginger juice.

11, and then hand stirred in one direction for about two minutes.

12, then pour in the appropriate amount of sesame oil.

13: Add the cornstarch.

14, and then stir well, so that the beef inside the egg white and beer and ginger locked. Then set aside to marinate for fifteen minutes, if there is a refrigerator in the freezer half a clock better. Well marinated beef is the second step of tenderness.

15, the last step is also very critical, is to brush the hot pot when the beef can not brush too old. Do a good hot pot soup base on high heat. Put the beef into the leaky sieve. Quickly put the hot pot to brush (about blanch 20 seconds).

16. Brush the beef until it just breaks (all turns white). Pick it up as soon as it changes color.