Practice and steps

Raw material:

300 grams of beef, a little minced garlic, a little dried pepper, and an appropriate amount of onion.

A little pepper powder, a little cumin powder, grass powder (optional) 1 spoon, rice wine 1 spoon, a little sugar, a little soy sauce, salad oil 1 spoon.

Exercise:

1, Niu Lin, cut into thin slices, add pepper powder, cumin powder, grass powder and 1 tablespoon rice wine, a little sugar, and marinate with a proper amount of soy sauce for 2 hours.

2. Seal the marinated beef with plastic wrap, steam it in a steamer for 40 minutes, and then pour off the excess water.

3, the pot is hot, add steamed beef and stir-fry for use.

4. Put a little heat in another pot, then add minced garlic. When the dried chili (Kung Pao) is super fragrant and turns slightly white, add beef and stir-fry and add onion or green garlic. Stir-fry and add a little light soy sauce to taste.

There are many practices online, and I picked one of them, hoping to help you a little.