400g of beef, fresh cucumber150g, 50g of peanut oil, 20g of refined salt10g, 20g of starch, 40g of soy sauce, 0g of sugar15g, 5g of monosodium glutamate15g, 30g of onion, 20g of ginger and 20g of garlic/kloc-0. 5g, yellow rice wine15g.

manufacturing process

1. Wash beef, remove fascia, cut into cubes 1 cm square, and marinate with salt and black pepper.

2, cucumber washed, pedicled, seeded, cut into cubes larger than diced beef; Peel scallion, wash and cut into diced pieces; Peel ginger, wash and cut into cubes; Peel garlic, wash and slice.

3. Put the marinated diced beef into a bowl, evenly add soy sauce and starch slurry, and then add some oil and stir for later use.

4. In a small porcelain bowl, add beef soup, starch, soy sauce, white sugar, monosodium glutamate, scallion, ginger slices and garlic slices, and stir them into a paste for later use.

5. Heat the wok and add peanut oil. When the wok is heated to 50%, add the marinated diced beef and stir well. When the diced beef is dispersed, add Chili sauce, stir-fry, cook the butter, stir well, pour in the prepared juice, stir well, turn the juice over a few times after boiling, and serve.

Characteristic spicy taste, tender and smooth beef, refreshing and appetizing.