A catty and a half of beef.

Onions are over half.

A tablespoon of Chili oil

ginger slice

Take a spoonful of soy sauce.

Take a spoonful of soy sauce.

An egg

Proper amount of salt

Five tablespoons pepper water

Appropriate amount of black pepper

Several key points of beef stuffing.

Point 1: Fresh beef is fat and thin, with eggs. The role of eggs is to make beef tender and smooth, and increase the taste. Stir in the same direction.

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Point two, pepper water, put the pepper in hot water for three minutes and soak for half an hour. The water of pepper is pumped into the beef stuffing, and it is stirred in the same direction. The purpose is clear. 1 Make the beef soup full. 2. Remove fishy smell and refresh; 3. Stir to make beef more chewy.

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Point 3: Add salt first and stir in the same direction to lock the umami flavor of beef and soup. Add soy sauce and soy sauce, refresh and color, and continue to stir in the same direction.

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Fourth, add onion and ginger foam. Onions and beef are a perfect match, a soul and a companion. Jiang Mo must be broken enough, mainly to remove the fishy smell and refresh it, so you can't eat ginger when you eat it. Black pepper mixed with beef can increase the flavor diversity of meat stuffing and make the flavor more intense.

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Fifth, soul mate, pepper oil. The function is to make beef stuffing delicious and smooth. After the pepper is fried, remove the pepper and pour it directly on the onion to fry the onion oil.

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Continue to stir in the same direction, in one go! It looks greasy, and there is no soup until it is steamed.

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It is delicious. Take a bite of meat and it will become soup.

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