Materials:

300g beef, 50g coriander, and a little garlic and ginger.

Practice:

1 Slice beef (pay attention to the horizontal stripes when cutting beef), and marinate with salt, monosodium glutamate, pepper, egg white, water starch and cooking wine 20g for 30 minutes.

2 Heat the oil in the pot to 80% heat, add minced garlic and Jiang Mo and saute.

3 grab the beef again before you eat it. Pour in the beef, add cumin, a little salt and dried pepper, and turn it over with high fire until it is cut off.

4 Add coriander, turn off the fire and stir-fry for 30 seconds.

note:

1 Beef should be thin and thumb-sized. Delicious and easy to cook. Otherwise, the fire will make the beef that is too thick difficult to cook, and the beef that is too thin will get old.

2 Grab the beef again before serving, so that the beef will not be dry on the surface, and the bottom layer contains too much wine.

Turn off the fire immediately after adding coriander, and the fried coriander is not delicious.

Pay attention to the fast explosion of the fire, and be quick with your hands and feet.