1. Wash the beef, remove the tendons and white film, and cut into thin slices.
2. Put it in a bowl, add a small spoonful of baking soda and mix well.
3. Then slowly pour in 60 ml of clean water several times, stirring while pouring, until all is absorbed by the beef.
4. Add an egg white, a teaspoon of cooking wine and salt, a teaspoon of soy sauce, and a teaspoon of semi-raw powder and mix well.
5. Cover it with plastic wrap and put it in the refrigerator for more than half an hour.
6. Put a tablespoon and a half of oil in the pot, add green onion and ginger until fragrant.
7. Then pour the beef with the pulp, stir-fry until cooked through and serve.
8. Wash the pot, pour half a teaspoon of oil, add the fragrant green onions, garlic mash, and tempeh.
9. Pour a teaspoon of rice wine, add appropriate amount of boiling water, a teaspoon of sugar and chicken essence to boil.
10. Thicken starch with water.
11. Make the marinade thick.
12. Pour the beef and stir-fry evenly.
Tips:1. The beef syrup and water should be added while stirring, gradually adding in portions, not all at once.
2. Refrigerate for more than 30 minutes after sizing.
![Change The Taste of The Rookie to Make [asparagus and Beef Shredded] It’s Also Awesome recipe](https://img.simplechinesefood.com/fe/fead9ecfcd725c5f9f579aba81a81564.jpg)