Ingredients: beef ham, onion, Chinese cabbage, edible salt, cooking wine, vinegar and oil.

1, sliced beef and ham, crosscut, cut off beef fiber, put into a bowl, add onion, salt, a little sugar and more cooking wine, and marinate for half an hour.

2. Then we clean the cabbage, rinse it, cut it into sections, and drain it for later use.

3. Pour the vegetable oil into the wok, heat it with high fire, and pour in the beef slices. Stir fry quickly for 20 seconds, and the beef slices will change color around, preferably red in the middle, otherwise the beef slices will be very old and ready for use.

4. Then pour in the cabbage, stir fry with a little base oil, and the cabbage is yellowish and basically cooked.

5. Pour in the beef slices, turn them over quickly, add 20g of clear water to collect the juice, add a little salt, continue to stir fry for a few times, turn off the fire, and take out the pan and put them on the plate. The whole fire exploded quickly, and speed is very important.