Ingredients: 500g of soybean oil, 50g of onion, 25g of ginger, 20g of soy sauce,15g of cooking wine, 25g of sugar and 5g of pepper.

Accessories: 5g Chili oil, 5g dried Chili, 5g monosodium glutamate, 750ml beef soup and 20g refined salt.

1, cut the beef into two neat pieces; Peel green onions; Was, cutting into section, and cutting into sections; Sliced ginger; Cleaning dried red pepper, removing seeds, and cutting into sections with the length of 1 cm; Sesame is baked and fried.

2. Marinate beef with onion, ginger slices, refined salt and cooking wine for 1 hour, steam it in a cage with boiling water, take it out and let it cool, and cut it into strips with a length of 4 cm and a width of 1 cm.

3. Heat the wok, add soybean oil, heat it to 50%, add beef strips, fry dry, and take out the oil control.

4, put 75 grams of soybean oil in the pot, heat it, add pepper, fry it, remove it and discard it. The oil is a little cooler. Stir-fry dried chili until it is purple-black, add onion and ginger, stir-fry, add beef soup, add soy sauce, monosodium glutamate and beef strips, thicken the juice with medium heat, and pour Chili oil when the juice is exhausted.