Recently, I’ve been on the beef bar. Beef steak, tripe and beef tendon. I cook in different ways every day.


250g beef shutter
80g celery
2 g salt
5g cooking wine
1 garlic
2 g ginger
5g raw extract
3 G rice vinegar
2G pepper oil
5g sugar


Step 1
Prepare beef shutters, celery, ginger and garlic.

Step 2
Clean the cow shutter and cut it into strips along the vertical direction of the blade.

Step 3
Boil water in a pot, pour in beef shutter and blanch for 1 minute.

Step 4
Remove, place in container and add salt.

Step 5
Pour in cooking wine.

Step 6
Add a little raw.

Step 7
Then pour in an appropriate amount of pepper oil.

Step 8
A little rice vinegar (if not, you can use other vinegar instead).

Step 9
Add an appropriate amount of sugar, then mix well, marinate for 5 minutes to make it taste.

Step 10
Wash the celery and cut it into thin strips.

Step 11
Boil water in a pot, pour celery and blanch for 1 minute.

Step 12
Remove and pour into the pickled beef shutter.

Step 13
Cut ginger and garlic into small granules.

Step 14
Heat oil in a wok, add ginger and garlic, stir fry until slightly yellow.

Step 15
Then pour the celery into the beef shutter, stir well, and serve.