2. Practice: Cut the beef into small pieces and put it in a basin, add 3-4 spoonfuls of cooking wine, soak it in clear water for 2-3 hours, and then soak it by bloodletting.
3. Slice the onion and ginger. Mash garlic with garlic paste and dip it in the end. Put the garlic paste into the bowl. Add 3 tablespoons vinegar, 2 tablespoons fresh soy sauce, 1 tablespoon sesame oil, 1 tablespoon salt and half a tablespoon sugar and mix well.
4. Soak the beef in cold water, add two slices of onion and ginger, boil the water and blanch the beef. After boiling, skim off the floating foam, take it out with a big colander, pour a little cold water to cool it, and then control the water to dry.
5, another pot dry pot, put a little oil, put the prepared seasoning in, stir-fry with a small torch seasoning. Stir-fry until the seasoning turns yellow, pour 4-5 slices of onion and ginger, and continue to stir-fry until fragrant.
6. After frying, add 2 tablespoons of soy sauce, 2 tablespoons of soy sauce and 2 tablespoons of cooking wine, and continue to stir with a frying spoon.
7. Stir-fry all the beef with good water control, quickly turn it over, pour boiling water without beef after turning it over, and then add a handful of tea (beef stewed with tea will rot), 4-5 pieces of rock sugar, 1 tablespoon salt. If the color is light, you can add two spoonfuls of soy sauce to adjust the color.
8. Bring the beef to a boil, turn to low heat after boiling, cover the pot and stew for 1 hour, and then stew the beef.
9. Stew until 1 hour and turn off the fire. At this time, the beef has been stewed. Take it out and put it on a plate to cool. After cooling, cut into slices or slices and put them on a plate dipped in garlic juice to eat.