raw materials: beef, sesame oil, salt, light soy sauce, baking soda, chopped green onion, Guizhou lantern pepper powder, coriander powder and fine ginger.

Steps: Slice the beef, add water and knead it for three times to make the meat absorb enough water, then add soy sauce, sugar, baking soda and cornflour and knead it evenly, and cover it with oil for later use. Mix ginger, chopped green onion and Chili powder, and pour with sesame oil for later use.

add water to the pot and bring it to a boil, then add the beef and cook it. Beat up the water control, mix the beef well, and put the Chili oil and coriander powder on the plate. From the food world, Feng Ji's food works. Beef is delicious, but what can I do if I don't plan to cook the traditional stewed beef for a few hours? The cold beef that has been very popular recently is really good.

I cooked it once, too. Although it was not as mellow as beef stew, I ate it immediately in 2 minutes, which was easy and satisfying. The principle of this beef mixing is very similar to that of instant-boiled mutton. By blanching, the meat slices are matured in a short time, and the taste and nutrition of beef are maintained. Although it's hot and sour today, it's just said that it's very similar to the principle of instant-boiled mutton, so you can also try to make it into sesame sauce or other flavors.