It is said that this is a popular dish in Tianjin, but the husband who is a Tianjin native has not eaten. This is the first recipe I collected when I first went to the kitchen. I have done it many times and summed up my preference for a relatively simpler formula.
Beef cut the size of the thumb, soak the cold water, soak it several times, soak the blood
Put onion slices, ginger slices, onion, soy sauce, cooking wine, sugar, eggs in a pot, put the beef in and grab it evenly
Add 1 teaspoon of black pepper powder and starch, continue to grab and put in the refrigerator, marinate for at least 1 hour.
Then remove the beef and throw away all the marinade.
Put the oil in the pot, wrap the garlic in a small sauce, fry the golden fire, and remove it.
This time, the garlic is a bit old, plus I took a photo, it was a little fried.
Continue to use the fried garlic oil, add the beef, fry the beef to the water, the surface is slightly coke, remove it
Put a spoonful of butter in the pot, simmer the butter and spread the butter
Rewind the beef granules, stir fry a few times, add the oil to taste, add sugar, this dish must be added sugar, otherwise it is not good, then add another spoonful of black pepper powder, stir well
Pour the fried garlic into it and continue to fry for about 1 minute. Try the taste. In theory, you don't need to put salt any more, you can hold it!
Definitely a dish for the banquet!