The cold beef veggies on our regular table are all bought in the delicatessen and are very clean. So I just want to try to do it myself. The people who have eaten this kind of cold beef veggies have said that they are delicious!
Pour the water into the pot, boil over the fire, wash the beef veggies and add the ginger into the boiling water.
After the bovine veggies are boiled, add the wine, continue to burn for 2 minutes, pick up, and use the cold water for later use.
Pour the red pepper and garlic head into pieces, add sesame oil, vinegar, soy sauce, sugar, chicken, and MSG and mix well.
Pour the sauce prepared in the previous step on the cow venetian, then sprinkle the shallot on the top, and mix well to serve on the table.
Putting the word "appropriate amount", this word is always full of bad feelings for people who don't know how to cook, but Chinese seasonings are really a magical thing. Some seasonings put a little bit of this dish. It's not the same, but if you want to make a real gram, it will be too rigid, and the taste of the dish will become too thick. There are also most of the reasons for the “appropriate amount” because it should be less and less. So summing up the meaning of "appropriate amount" in my recipe is that you like it, you can put a little more, don't like it, you can put a little less, and let it be a lot more than the taste. Of course, the more reason is because I think it is too difficult to cook a dish of a few grams of a few grams.