500 grams of beef buttock (sliced cucumber), 500 grams of soybean oil (the actual dosage is 75 grams), 50 grams of scallion, 25 grams of ginger, 20 grams of refined salt, 20 grams of soy sauce, 25 grams of cooking wine 15, sugar, 5 grams of pepper, sesame 10 (baked) and 5 grams of Chili oil.

Production steps

1, cut the beef into two neat pieces; Peel green onions; Was, cutting into section, and cutting into sections; Sliced ginger; Cleaning dried red pepper, removing seeds, and cutting into sections with the length of 1 cm; Sesame is baked and fried.

2. Marinate beef with onion, ginger slices, refined salt and cooking wine for 1 hour, steam it in a cage with boiling water, take it out and let it cool, and cut it into strips with a length of 4 cm and a width of 1 cm.

3. Heat the wok, add soybean oil, heat it to 50%, add beef strips, fry dry, and take out the oil control.

4, put 75 grams of soybean oil in the pot, heat it, add pepper, fry it, remove it and discard it. The oil is a little cooler. Stir-fry dried chili until it is purple-black, add onion and ginger, stir-fry, add beef soup, add soy sauce, monosodium glutamate and beef strips, thicken the juice with medium heat, pour Chili oil when the juice is exhausted, and sprinkle with roasted sesame seeds.

5. When eating, pick up the peppers, onions and ginger slices and put them on the plate.