The first pace: It is souse beef
We cut fresh beef chip, join cooking wine / black and white and peppery / amylaceous / egg / a few water, after arranging hour hand agitate 3 minutes two, quiet place 10 minutes
? Water, egg and starch, rise to hold the action with fresh and tender beef here.
? Agitate of suitable hour hand is very important also, the absorption that can make beef better water portion, beef is sucked full the mouthfeel that can keep fresh and tender after water.

The 2nd pace: Good beef souse hind, qing Gongjiao cuts into shreds, garlic section, put into small bowl to reserve aside.
? If can eat not quite hot, can choose Gan Gongjiao, and among them seed take out, can reduce a few piquancy.

The 3rd pace: Prepare condiment, put 5g oyster sauce, 5g is unripe smoke, 3g sea salt, a small rock candy
? Condiment wants to had better get ready ahead of schedule, all sorts of dressing search not to take care hastily after occasionally beef leaves boiler beef is old.
? Rock candy is in this action the first can the piquancy of amortize Qing Gongjiao, the 2nd little taste that can promote dish to taste, specific principle I am not quite clear also, but the mouthfeel after rock candy is being joined in a few dish is met really a lot of fruitier.

After everything gets ready, beef also of souse about the same, will redundant water falls.
Have pot, conflagration, put 10g oil, qing Gongjiao, garlic, after frying a fragrance, put beef, break up frequently fry become angry to beef, put condiment, break up again a little fry a few times, can you give boiler?