Seasoning: salt, monosodium glutamate, soy sauce, sugar, pepper, Chili oil, pepper oil, sesame oil, chopped red pepper, cooking wine, coriander, onion, ginger and minced garlic.

method of work

1, cut the front leg key meat into long pieces 10 cm long and 6 cm wide along the muscle lines.

2. Pour clear water into the pot, heat it with high fire, add beef, cook it in boiling water, remove it and soak it in cold water to tighten the beef.

3. Put the onion and ginger into a clear water pot, add the pepper, cooking wine and refined salt, and then add the beef to boil 15 minutes until the meat is cooked, and pour it into the pot with water.

4. When the soup temperature drops to 40℃, take out the meat and let it cool, then cut it into 2 mm slices according to the transverse muscle texture and put it into a container.

5. Wash coriander and cut it into long sections.

6. Take a clean bowl, add white sugar, soy sauce, monosodium glutamate, Chili oil, pepper oil, sesame oil, minced garlic, and a little salt, add the beef and mix it slightly, then add the red pepper and mix it evenly. Serve with coriander.