2. Pat garlic with a knife, peel it and cut it into minced garlic.

3. Ginger is ground into Jiang Mo.

4. Squeeze out ginger juice.

5. Cut the beef into pieces along the horizontal bar. This is the first step in tenderizing beef.

6. Put the sliced beef into a glass bowl and pour in ginger juice.

7. Add 3 tablespoons of beer.

8. Wash your hands, put on disposable gloves and knead the beef with ginger juice and beer. Knead for about a minute.

9. Marinate the kneaded beef for ten minutes, so that the beef can fully absorb the beer and ginger juice.

10, then open the egg, take half an egg white and put it into the beef that has absorbed beer and ginger juice.

1 1, and then stir in one direction for about two minutes.

12, and then pour in the right amount of sesame oil.

13, adding raw flour.

14, stir evenly again to lock the egg whites in beef, beer and ginger juice. Then put it aside 15 minutes, if there is a refrigerator, it is better to put it in the refrigerator for half an hour. Pickled beef is the second step of tenderization.

15, when brushing hot pot, don't brush the beef too hard. The cooked hot pot soup is on fire. Put the beef in the sieve. Quickly put it into the hot pot and brush it (about 20 seconds).

16, brush until the beef is just broken (all white), and it will be fine. Pick it up as soon as it changes color.

17, put lard in the pot. When it is 70% or 80% hot, add minced garlic and fry until golden brown. Make garlic oil.

18, take a small dish, set it free, add garlic oil and make sauce.

19, set the plate, and the tender beef in hot pot is ready.