Cooking Steps

1. 

   Step1:Beef uses a bone cutter to remove white butter fat. It's practical to keep it thin. Follow the principle of cutting cattle, sheep and pigs vertically, so the beef should be cut with a knife.

2. 

   Step2:Put the cut beef into the bowl. I use the irregular leftovers on both sides of the belly. The whole part in the middle can be barbecued. Chop ginger. Mash in pestle and mortar. Add water to make ginger juice. The same goes for garlic.

3. 

   Step3:The key to making old Beijing barbecue is to marinate and taste beef. It needs to be seasoned properly. Add in 2 tsp ginger juice and chicken juice with sugar and pepper. Mix well with your hands. Beat vigorously. Add another two tablespoons of beer. You can freshen the tender meat. Don't drink too much beer.

4. 

   Step4:Beat an egg with your hands and marinate it in the refrigerator for half an hour. Cut the green onion into slices. Cut the parsley into sections for use.

5. 

   Step5:Add a proper amount of cooking oil into the pot. When the heat is about 70%, put in the marinated beef and saute it. Quickly use a shovel to slide the beef loose.

6. 

   Step6:Take out the beef. Empty the extra oil and juice. Stir fry for the second time. When frying for the second time, wipe the pot dry. No need to put oil. Put the beef into the middle of the fire to fry the excess water of the beef. When the edge of the fried beef appears burnt, it can be filled out.

7. 

   Step7:Add a little oil to the bottom of the pot. Stir fry the scallion slices into the bottom. Put in the beef. Add 1 tsp ginger juice and 1 tsp garlic juice and stir well, then turn off the heat. Finally put the parsley into the pot. The remaining temperature is enough to scald the parsley.