How to make beef is not tough or stuffed.

Pour the water out of the pot, put it in when the beef is cooked until nine o'clock, and take it out after it changes color. The specific methods are as follows: First, prepare materials:

Beef: 300g, mung bean sprouts: 200g, celery: 1, onion: 1, ginger: 1, garlic: 5 petals, bean paste: 2 tablespoons, soy sauce: 2 tablespoons, soy sauce: 1 tablespoon, salt.

1, beef washed and sliced. Slice onion, ginger and garlic.

2. Put it into a container, add cooking wine, soy sauce, soy sauce and salt, and grab it evenly by hand.

3. Add 1 tbsp starch and mix well.

4. Wash mung bean sprouts and celery and cook them in boiling water. And put it on a plate.

5, pour water into the pot, add beef when it is cooked to 90%, and cook until it changes color.

6. Put it on cooked mung bean sprouts and celery.

7. Heat the wok and drain the oil. Add the bean paste and stir-fry the red oil.

8. Add onion, ginger and garlic, stir-fry until fragrant, and add water to boil.

9. Pour it on the sliced meat and sprinkle with pepper and coriander.