What are the ways to eat beef? Tell me the name of beef dishes and how to make beef hot pot.

1. China fried the thick finger-width steak slices, marinated them with Jiang Mo, white wine, soy sauce, sugar and corn flour for two hours, put them in a pot and fry them with medium and small fire until they are 70-80% ripe, that is, cut the bloody shredded pork with a knife, and then bag them. Put a little oil in the pan, cut half an onion and fry until cooked. When it's almost cooked, add some tomato pieces and stir-fry, add salt, sugar, soy sauce and a little wine, then stir-fry the steak that has just been fried for a while, and you can put it on the plate. The key to this fried beef is pickling, which makes it delicious, tender and delicious gravy. You can also use tomatoes as the main ingredients to make tomato beef, which is also delicious. 2. Braised beef pieces, blanched in boiling water to remove the smell of blood. Then scoop it up, put it in a clay pot, add half a bottle of soy sauce, 5 or 6 spoonfuls of old wine (hehe, my land is carved with flowers), pat a piece of ginger, 1 octagonal, a small piece of cinnamon, a handful of rock sugar, half a spoonful of vinegar and a little water to boil. Naturally, it will cook slowly, which takes about 1 half an hour. After taking it out, just slice it and put it in a plate after it is completely cooled. Remember, try to wrap beef in soup, it will taste better. N years ago, when I was in Hangzhou, I had a drink with my friends at a small restaurant in Qingbomen late at night. Their beef was cut lightly, and when the oiled paper was opened, a packet of fried salt and pepper was eaten. Hehe, I still remember the smell, although I was only 16 years old at that time. Dare not repeat, for fear of bad memory. When curry beef went to Tibet the year before last, he ate curry beef rice cooked by his mother at a friend's house in Lhasa. Hehe, I still remember that two poppies were planted in his yard, which was the first time I saw them. Beauty speaks for itself. Now I wonder if there are any of these accessories in that delicious curry beef. I know that opium shells are often added to hot pot. I also tried to make curry beef after I came back, and it was improved, but it tasted good. The method is as follows: put the brisket in water to boil, and then cook it with water. Put a small piece of butter in the pot, cut some onions, ginger and shredded garlic, stir-fry until fragrant, then add curry (we have all kinds of curry sauces here, mushrooms, chicken and beef are delicious), add chopped onions and carrots (small pieces) and stir-fry for a while, then add the freshly cooked beef brisket and the next piece. Imagine the rich fragrance. Everyone is familiar with black pepper beef tenderloin. The method is a bit like the first one. The same beef is cut into thick slices, patted loosely with the back of a knife, and marinated with old wine, soy sauce, sugar, black pepper and raw flour for two hours. Put olive oil into a pot, fry beef until golden on both sides, and package. Then stir-fry the shredded green pepper and onion. When it's almost done, add beef and stir fry, then pour some soy sauce and water to make it thinner. This beef is slippery, and the spicy taste of black pepper and pepper onion is different. It is worth savoring.