2.2 beef with a boning knife to remove the white butter fat, leaving the lean utility
3.12 put the cut beef into a bowl, I use the irregular edges on both sides of the heart of the abdominal meat, the middle of the intact parts of the body can be used to eat the barbecue
4.21 chopped ginger, put into a mortar and pestle mortar and pounded. Add water to make ginger juice. The same goes for the garlic
5.1 Add two tablespoons of beer to tenderize the meat and bring out the freshness, but don't overdo it on the beer
6.2 The main point of making Peking barbecue is to marinate the beef in a flavorful marinade that's seasoned to the right degree. Add soy sauce, wine, ginger juice 2 teaspoons of sugar, pepper, chicken juice mix, with a hand grip, appropriate wrestling on the strength
7. beat an egg with a hand grip on the strength of the refrigerator marinade half an hour
8. Beijing green onions to take the white of the green onion, sliced. Cilantro sliced spare
9. Add the appropriate amount of frying oil in the pan, high heat about 70% heat into the marinated beef burst incense
10. Quickly use a spatula to slip loose, beef discoloration loose can be
11. Sheng out of the beef, empty out the excess oil and juices, in the second frying
12. The second time frying the pan dry, no oil, add Stir-fry the beef over medium heat to remove the excess water, and then remove the beef when the edges of the beef are charred
13. Add a little oil to the wok, and stir-fry the sliced scallions to flavor the bottom of the wok
14. Add the beef, and stir-fry the beef with 1 teaspoon of ginger juice and 1 teaspoon of garlic juice to coat it well. Add the cilantro and remove from the pan. The remaining heat is enough to soften the cilantro.