1. The thickness of beef slice is determined by yourself, and the thickness is longer, so it is not suitable to master
2. Break dry red pepper into small pieces, slice scallion and ginger into pieces
3. Take a small bowl, pour in the soy sauce, soy sauce, cooking wine, salt, sugar into the juice. (soy sauce: soy sauce: cooking wine: 3:2:3)
4. Put the sliced beef into the bowl and soak it in water for one hour to remove the blood and the fishy smell of the meat
5. After soaking, pour out the blood and squeeze the water out of the beef slices. I squeeze them by hand. Squeeze dry, put in chopped onion and ginger, cooking wine, a small amount of salt, marinate for 30 minutes
6. Pour oil into the pan, add chilli and Zanthoxylum to stir fry at 50% heat
7. Turn to low heat, pour in marinated beef slices and stir fry
8. There will be a lot of water in the process of frying, which needs to be poured out
9. Continue to stir fry over low heat. Be sure to dry the water. This is the key step
10. After the beef slices are dried, pour the prepared sauce into the pot and continue to stir fry until there is no soup
11. Sprinkle with cooked sesame seeds, and add cumin if you like