1. 150 grams of beef, half an egg white, 20 grams of ginger, 6 grams of cornstarch, 3 tablespoons of beer, a portion of hot pot soup base, 3 cloves of garlic, 15 grams of lard, 5 grams of light soy sauce, 5 grams of sesame oil.

2. Pat the garlic with a knife, peel it, and cut it into minced garlic.

3. Grind the ginger into minced ginger.

4. Squeeze out the ginger juice.

5. Cut the beef into slices along the horizontal lines. This is the first step in tenderizing beef.

6. Put the sliced ??beef into a glass bowl and pour in the ginger juice.

7. Add 3 tablespoons of beer.

8. Wash your hands, put on disposable gloves, and knead the beef with ginger juice and beer evenly. Knead for about a minute.

9. Set aside the kneaded beef and marinate it for ten minutes to allow the beef to fully absorb the beer and ginger juice.

10. Then open the egg, take half of the egg white, and put it into the beef that has absorbed the beer and ginger juice.

11. Stir in one direction with your hands for about two minutes.

12. Then pour in appropriate amount of sesame oil.

13. Add cornstarch.

14. Stir evenly to lock in the egg white, beer and ginger juice in the beef. Then set aside to marinate for fifteen minutes. If you have a refrigerator, it would be better to freeze it in the refrigerator for half an hour. Well-marinated beef is the second step to tenderness.

15. The last step is also very critical, that is, when brushing the hot pot, the beef should not be brushed too old. Turn on the prepared hot pot soup base over high heat. Place the beef in a colander. Brush quickly into the hot pot (blanch for about 20 seconds).