Braised Beef Whip is a traditional Han Chinese dish, belonging to the Lu cuisine. This dish is jujube red in color, soft bullwhip, mellow flavor, first wash the bullwhip, cut open the outer skin with boiling water, fish out and tear off the outer skin, wash and put into the pot. Put 2.5 kilograms of water in the pot, add 50 grams of green onions, 25 grams of ginger, pepper, until the bullwhip is cooked, fished out of a broken in half, the urethra is removed, cut into 4 to 5 cm long section. Frying spoon on a high flame, will be cooked large oil hot, add 50 grams of green onions, 25 grams of ginger and garlic cloves stir-fried aroma, add cooking wine, soy sauce, and then add chicken broth sugar, monosodium glutamate, salt, with sugar color will be adjusted to the soup wang red, put the bullwhips into the soup simmered with a gentle fire until the soup is dry and thick, pick out the green onions