Cold dish materials:

1000 grams of beef, a green onion, 1 piece of ginger, soy sauce, sweet noodle sauce, green onion, sesame oil, moderate amount of each.

Salad practice:

1. Wash the onion, ginger, onion knot, ginger slices;

2. Wash the beef, cut into four large pieces, put into a pot of boiling water to boil, skimmed off the froth, add the onion knots, ginger slices, and change to a small fire simmering for two hours or so, when the chopsticks can be poked through the fish to cool, across the grain of the meat into thin slices on the plate; ?3. Stir the sesame oil, soy sauce, sweet noodle paste Pour evenly over the beef and garnish with chopped green onion.

Cool Beef Practice 2

Materials:

500 grams of beef (fat and thin), 20 grams of cooking wine, 15 grams of soy sauce, 15 grams of sweet flour sauce, 5 grams of green onions, 3 grams of ginger, 10 grams of sesame oil.

Salad practice:

1. cut the beef into two large pieces, the first into the pot of cold water and slowly boil, so that the blood stains fishy shame as far as possible, pour out and wash, and then into a pot of boiling water, put onion knots, slices of ginger, wine, boil, turn to a small fire simmering for about 2 hours, can be poked with chopsticks when that is cooked, can be fished out, cleaned and cut into sections of the onion, cleaned and cut into slices of ginger standby; 2. when serving, cross meat When serving, cut the meat across the grain into large thin slices for the pot, dripping with sesame oil, served with soy sauce, sweet noodle sauce, scallion white section of each a small dish to accompany the meal.

Salad characteristics:

Meat crispy cooked, the original flavor mellow aroma, condiments from dipping, each take their own good.