Marinade ratio;
Pine meat powder 2 g, food powder 2 g, egg white 1, monosodium glutamate 2 g, dark soy sauce 2 g, oyster sauce 3 g, corn starch 8 g, chicken juice 3 g,
Seasoning ratio;
5 grams of minced ginger, 5 grams of minced garlic, 5 grams of minced millet pepper, 8 grams of cumin powder, 8 grams of chili noodles, 2 grams of pepper noodles, 3 grams of spicy fresh dew, 2 grams of monosodium glutamate, 1 gram of white sugar, 3 grams of Donggu Yipin fresh, 5 grams of white sesame seeds, 200 grams of red oil, 30 grams of salad oil,
Production process;
200 grams of beef hind leg meat, cut into large grains and marinate in the marinade for half an hour, put into the oil pot and stroke the oil,
Put the oiled beef in a pan and fry it until golden brown,
Add salad oil to the pot, add minced ginger, minced garlic, minced millet pepper and stir-fry out the aroma, add cumin powder, chili noodles, pepper noodles and stir-fry, add spicy fresh dew, Donggu yipin fresh, monosodium glutamate, white sugar to boil evenly, add beef and finally add red oil, white sesame seeds can be turned well.