One: Stir-fried beef with green onions
1. Slice the beef, add the egg whites, cooking wine, and dark soy sauce
2. Marinate for 10 minutes, add starch and cooking oil
3. After the oil in the pan is hot, stir-fry the shredded chives and minced garlic
4. Add the beef and stir-fry until it is nine ripe
5. Add green onions, light soy sauce, salt, chicken powder, white pepper and sesame oil and stir-fry
Two: boiled beef
1. Cut the beef into thin slices, add starch and salt for 10 minutes
2. Cut the garlic sprouts and green bamboo shoots into sections, and mince the ginger
3. Heat the oil pan, add the dried chili peppers and peppercorns and fry until fragrant, then remove and crush for later use
4. Leave oil in the pot, add minced ginger and a tablespoon of spicy bean paste and stir-fry until fragrant, add broth
5. Add green bamboo shoots and garlic sprouts and cook until they are broken, remove them and spread them at the bottom of the bowl for later use
6. Shake the beef slices into the pot and cook, and put them on top of the boiled green bamboo shoots and garlic sprouts
7. Add a little soup and sprinkle with chili peppers, chopped peppercorns and chopped green onions
8. Heat the oil in the pot and pour it on the chili pepper
Three: Braised beef
1. Cut the beef into large pieces and blanch them in boiling water for one minute, then remove them and rinse them
2. Heat oil in a wok and stir-fry chives, ginger, garlic and other spices
3. Add the beef and stir-fry slightly
4. Add soybean sauce and stir-fry until fragrant, pour in cooking wine and soy sauce and stir-fry evenly
5. Add an appropriate amount of boiling water, and the amount of water should not exceed the beef
6. Bring to a boil over high heat, then turn to low heat and simmer for about 90 minutes
7. Finally, add an appropriate amount of sugar and salt to adjust the taste, and turn on the high heat to thicken the soup
Four: Slippery egg beef
1. Cut the beef into thin slices
2. Add cooking wine, light soy sauce, sugar, baking soda, starch and water and mix well
3. Drizzle sesame oil and marinate for 30 minutes
4. Add water, cooking wine and salt to the eggs and beat them into egg liquid for later use
5. Pour vegetable oil into the wok and add the beef slices when it is hot
6. Slide until medium-rare, set aside
7. Pour the smooth beef slices into the egg mixture, add the chopped green onion and mix well
8. Heat oil in a wok and stir-fry the egg mixture containing the beef slices
9. Stir-fry until the egg liquid is not completely solidified, turn off the heat, and finally pour sesame oil and stir-fry well
Five: Black pepper beef
1. Cut the beef into rectangular slices
2. Add baking soda and grasp evenly, and leave for half an hour
3. Take out the beef, add egg whites, dark soy sauce and cooking wine, grasp well, and leave for one hour
4. Add chicken powder to the simmered beef and starch starch
5. Put the oil in the oil pan until cooked, pour it into a colander and drain the oil and set aside
6. Put the wok on the heat, add the oil, add the onion and stir-fry until fragrant
7. Add black pepper, salt and chicken essence to taste
8. Put in the beef slices, stir well, and put them on a plate
Six: Hangzhou pepper beef
1. Marinate the beef tenderloin with rice wine, dark soy sauce, light soy sauce, sugar and starch for 10 minutes
2. Cut the strips with the hob of Hangzhou pepper and wash it in clean water, mainly to remove the seeds
3. Put a little oil in the pot, fry the Hangzhou pepper out of the tiger skin, remember to add salt, and remove from the pot
4. Heat oil, add beef and stir-fry until it is ripe
5. Add the fried Hangzhou pepper
6. When it is fried until it is seven or eight mature, add cooking wine and chicken essence to taste
Seven: West Lake beef soup
1. Freeze the beef slightly and cut it into small pieces, and cut the mushrooms into small pieces
2. Take the egg whites from the eggs, pour them into the soup bowl and set aside, and chop the coriander
3. Bring the water to a boil in the pot, add the beef cubes, and skim off the foam
4. Put the mushroom cubes, boil the water and cook it for a while, add salt and pepper
5. Thicken with wet starch and pour into a soup bowl with egg whites
6. Stir quickly to make the egg whites fly into flocculent, and finally sprinkle in the coriander
Eight: Shacha beef
1. Wash and slice the beef, put it in the marinade, grasp and marinate for 20 minutes
2. Cut the water spinach into small pieces, wash and drain the water, and mince the garlic for later use
3. Put in the salad oil in a pot and put the beef in the pot
4. Stir-fry over high heat until the surface of the beef turns white
5. Put oil in another pot, add minced garlic and spicy sauce to the pot over low heat until fragrant
6. Add oyster sauce, salt, sugar, cooking wine and water and stir-fry evenly
7. Stir-fry the beef over high heat for 5 seconds, then add the water spinach and stir-fry for about half a minute
8. Thicken the ether white powder with water, stir-fry evenly, and sprinkle with sesame oil to complete
Nine: Beef curry
1. Cut the beef into small pieces, shred the onion, peel the potatoes and cut into small pieces
2. Melt the curry powder with boiling water and set aside
3. Add water to the pot and add the beef cubes, ginger cubes and white wine
4. After the fire boils, remove the beef, wash it and set aside
5. Heat the pan, add oil, add the onion and stir-fry when the oil is hot
6. Add beef and stir-fry the onion when it is soft, then add the potato wedges and stir-fry together
7. Then pour in the curry and stir well, add boiling water, cover the pot and simmer over high heat
8. Turn to low heat and simmer, stir from time to time, and add salt when the stew is almost ready
9. Wait until the beef is simmered until crispy, then remove from the pot and put it on a plate