1. Prepare ingredients, slice beef horizontally, the thinner the better, add salt, soy sauce, cooking wine, white pepper and water starch, stir well, then add 10g oil and marinate for 30 minutes.

2. Wash mint with running water, drain, chop, pat garlic cloves into minced garlic, and cut Jiang Ye into Jiang Mo for later use.

3. Heat the pan, pour 20g of oil, pour Jiang Mo, minced garlic and minced mint into the pan and stir-fry until fragrant, then pour Thai sweet and spicy sauce and stir well.

4. Pour the salted beef into the pot.

5. The fire burned until the beef changed color, so that the sauce was evenly wrapped around the beef. Turn off the fire and soak the beef with the remaining temperature.

6. A few drops of fish sauce at the end will make the taste more layered, but if you don't like fish sauce, you can omit this step?