Step 1: clean beef, cut into thin slices of uniform thickness; cut the beef slices neatly, and then cut into uniform thickness of the knife wire; and then cut the beef wire into the water inside, repeatedly cleaned; finally cleaned beef wire out, squeeze out the water into a large bowl and spare.

Step 2: Make the scallion-ginger water. Cut the scallions into sections, cut the ginger into slices, and then put them into a large bowl, add a little salt and beer, and then grab the juice inside the scallions and ginger, and grab the scallions and ginger until the mucus can be.

The third step: to the shredded beef, add a little salt, pepper, soy sauce, soy sauce, chicken powder, and then pour in the good onion and ginger water, and then grasp until the beef to absorb the water; and then beat a small half of the egg white, and then grasp again; and then add a handful of shredded beef and cornstarch and grasp evenly, in order to lock the shredded beef inside the water; and finally, add a proper amount of oil and grasp and standby.

Step 4: Prepare a piece of balm cut into slices, and then cut into julienne strips; a leek cut into small pieces into a plate spare; ginger, green onion cut into small pieces; garlic minced spare.

The fifth step: the pan is fully heated to add the right amount of cooking oil, oil temperature to thirty percent of the heat when the shredded meat into the pan, and then stir with chopsticks; the beef shredded slippery until browned can be poured out to drain the oil and spare.

Step 6: leave a little oil in the pan, add onion, ginger and garlic and stir-fry the flavor of the balm into the pan and stir-fry; a little stir-fry after the next shredded beef and seasoned with a little pepper, salt, soy sauce, soy sauce, chicken powder, sugar (to improve the freshness), stir-fry evenly over high heat; then leeks into the pan, stir-fry over high heat until leeks are broken; and finally drizzle into a little sesame oil, and then again over high heat and stir-fry evenly on the pan.