This is a simple cold dish, suitable for drinking and eating. When you want to have a home-cooked meal or attend a party and don't know what to do, take this dish out. Three simple steps, cook the meat, seasoning and mixing, and you're done! But the taste is too tempting ~ the delicious beef, the crispy onion, the embellishment of coriander and the rich seasoning mix together, making people can't help but take a sip of wine ~

Cold beef step 1

Put clear water in the pot, add whole beef, two slices of ginger, 1 tablespoon cooking wine and cook.

Second step

After boiling, skim off the blood foam, cover the pot, and cook for 30-40 minutes on medium heat until chopsticks can be easily inserted and no blood emerges; Take out and cool.

Third step

Shred onion and coriander. Rub ginger and garlic into paste, and add Chili oil, soy sauce, oyster sauce, aged vinegar, sesame oil, salt and sugar to adjust the juice.

Fourth step

Cool the beef, slice it, add onion, coriander and sauce, add a tablespoon of boiled beef soup and mix well.

Cold beef finished product map

Cooking tips

Beef is best to choose beef tenderloin. You can't buy it here. I can only buy beef with tendons, which is more delicious than pure lean beef.

American beef is easier to cook and soft, while domestic beef is easier to cook but not rotten. You can cook in a pressure cooker or extend the cooking time. You can take it out halfway and try cutting it into pieces. (Don't boil in the middle of using the pressure cooker ~)

Beef should be cooled before slicing, otherwise the meat will be easily cut and deformed.