bovine foreleg flesh or tenderloin flesh abluent slice or thin strip, scatter on right amount salt, a few the look that starch of corn of spoon of soy of Bai Jiaofen, one spoon, smaller part, right amount vegetable oil catchs divide evenly souse 15 minutes together

Green chili cuts paragraphs small, garlic cuts Cheng Rong, ginger to cut into shreds

Fry pan abluent burn dry, fire of right amount plant oily make down is added after pot is hot, chinese prickly ash fish out comes after the blast in losing right amount Chinese prickly ash oil is sweet, next ginger silk and one little half garlic fine and soft is fried sweet hind the beef with change conflagration to pour souse good, break up quickly fry a few times, gush one spoon cooking wine continues to break up to come quickly to the fish out after the flesh becomes angry. [do not have a graph here, forget patted]

Fry dry chili first with the oil that takes in boiler sweet add into Qing Gong chili again a few saline conflagration breaks up fry after falling, join the garlic fine and soft that remain boiler relay add breaks up after be being fried a few times before the beef that has fried is entered, try flavour, if saline flavour adds salt again not quite, mix up flavour gives boiler. The caraway losing a point that has caraway goes down to mix give boiler again.