Beef stewed pot

Production process 1. Place clean beef in a wok, add water, cook over high heat, take out and let cool, cut into 5 cm long, l cm wide and 0.3 cm thick long strips, put them into a bowl, add 40 grams of humidified starch, egg liquid, 1 gram of MSG, flour, and refined salt and stir together to make a paste. 2. Put the wok on high heat, add vegetable oil and heat it to 60% heat. Deep-fry the beef piece by piece until it turns yellow and take it out. 3. Put the wok on high heat, leave 50 grams of oil in the pan and heat it up. Add the green onions and garlic slices and stir-fry briefly. Then add the yellow flowers, black fungus, magnolia slices, soy sauce, monosodium glutamate, beef, and beef broth. Cover and simmer for 30 minutes. Finally, thicken the soup with wet starch, pour in 25 grams of cooked sesame oil, and serve.

The key to the process is to boil the beef in clean water until it is raw, wash away the blood stains, starch and fry it until brown, and then stew it, boil it over high heat, and simmer it over low heat until it is crispy, rotten and formed, without any smell.