Preparation materials: imported beef fillet (snowflake) 5kg, chopped black pepper 10g, beef powder 15g, beef juice 15g, Meixian 10g, Arigennu 5g, thyme leaf 5g, basil leaf 5g, butter 50g, raw flour 50g and cream. 50g onion, 4 eggs, 20g brandy, 50g red wine, 0g salad oil1000g water100g peanut butter, 2g edible powder and 2g tender meat powder.

Production steps:

1. Use frozen beef and thaw 10- 18 hours.

2, do not completely thaw, you can cut in a soft frozen state, especially easy to cut.

3, the cutting thickness is as shown above, personally like to customize the thickness.

4. After the steak is cut, put it into a large container for secondary thawing, and open it separately, not piled together, as shown in the figure.

5. After thawing completely, tap once on both sides with a steak hammer.

6. Beat the beef well, and beat the steak well with a small thorn.

7. Slice carrots, onions and celery, add water to the blender and stir for about 1 min.

8. Pour the prepared vegetable juice into a container, add butter, brandy, red wine, beef powder, delicious food, eggs, chicken essence, monosodium glutamate, beef juice, thyme leaves, basil leaves, arigennu, chopped black pepper, edible powder, tender meat powder, raw flour and peanut butter in turn, and stir evenly by hand.

9. Add salad oil and mix well.

10, after stirring evenly, put the steak into the juice, wipe the juice evenly and put it in another container.

1 1, steak with sauce.

12. Finally, pour the remaining juice into the beef covered with juice and marinate for 3-5 hours.