Chinese name: Sauté ed beef with onion: Ingredients: onion, beef classification: homely taste: salty technology: cooking characteristics, method 1, ingredient preparation, production steps, method 2, ingredient preparation, eating steps, and eating instructions. The scallion with the characteristics of dishes is a kind of health-care condiment that warms the yang. Suitable for cooking with meat, it can remove the fishy smell and odor of meat and eliminate the greasy feeling in dishes. Cut the scallion into pieces and stir-fry it with the fragrant beef slices. The beef is not only spicy, tender and smooth, but also has a faint scent of scallion, which makes people's appetite open. Eating this dish often has the effects of nourishing the body, strengthening the spleen and losing weight. Method 1: Prepare ingredients: beef tendon (or cucumber meat) 750g, onion 120g, sesame (roasted) 50g, garlic 1 petal, Jiang Mo 3g. Marinade: 50g of soy sauce, pepper noodles 1g, 40g of soybean oil, 6 mushrooms, 25g of yellow wine and Lentinus edodes essence. Production steps 1: Wash beef tendon, remove fascia, soak it in clear water for 2 hours, take it out, dry it, cut it into small squares, pound it into thin slices, wash onion and cut it into curly blades. 2. Put the beef into a porcelain bowl, add sesame, minced garlic, Jiang Mo, 25g soy sauce, pepper noodles, yellow wine and miso, stir well, and marinate to make the beef penetrate the seasoning. 3. After soaking the dried mushrooms in water, wash them, remove their pedicels and cut them into filaments. 4. Pour soybean oil into the wok, heat it to 80%, add beef slices, shredded mushrooms and shredded onions, stir-fry until cooked, add minced garlic, rice vinegar, refined salt and miso, pour sesame oil and take it out. 5. When eating, eat with hot rice. Method 2: Prepare 500g beef, scallion 1 root, a little garlic, soy sauce, salt, chicken powder, white pepper, sesame oil, starch, egg white, cooking wine and light soy sauce. Step 1: Slice beef, add egg white, cooking wine and soy sauce, marinate for 10 minute, and add starch and edible oil. 2. When the oil in the pan is hot, stir-fry half of the shredded onion and minced garlic. 3. Add beef and stir-fry until it is nearly done. Add the remaining onion, soy sauce, salt, chicken powder, white pepper and sesame oil and stir fry. Edible instructions 1, beef tenderloin is flaked with the back of a knife first, and then sliced against the grain, which will make it soft and smooth to eat; If you want beef tenderloin to be chewy, you can slice it along the texture of beef, marinate it with tender meat powder, and then cook it. 2. Compared with ginger, ginger is mild in spicy taste and rich in flavor, which has the effect of appetizing and digestion. It can be used to pickle beef to increase flavor and remove fishy smell. 3. Generally, only green onions are eaten, and the green onions are discarded. After the scallion is fried, the spicy taste will be reduced, the sweetness will be completely released, and the onion flavor is particularly strong. 4. Add a little rice vinegar to taste the beef after frying, which can soften the meat quality and increase the flavor of the dishes. It is not advisable to use white vinegar instead, otherwise the sour taste of the dish will be heavier. 5. Note: If the beef is old, add a little yellow wine.