Black pepper apricot

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MAIN: 300G BEEF, 2 BEEF APRICOTS, APRICOTS

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2 , A SMALL SPOON OF BEEF GRAIN, 2G OF BLACK PEPPER POWDER, 1G OF CHALK, 2G OF GINGER, THREE TIMES ADDED TO 15ML WATER, EACH WITH A HAND-HOUR NEEDLE TO FULLY ABSORB BEEF AND 10 MINUTES OF BEEF PICKLE

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It's a little bit of oily and hot in the pan

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FOUR, ADD POWDER 15G TO SALTED BEEF GRAINS, ONE-TWO EGGNOGS, FIVE ML BLENDING SALAD OIL

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Five, five minutes or so

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6: MORE OIL POURS INTO THE POT, SLIGHTLY MORE THAN USUAL, BURNING UP TO 50% OF THE HOT ROASTED BEEF GRAINS INTO THE SALTED TAN, THEN POURING INTO MUSHROOMS AND CO-SCRAMBLING, COOKING INTO THE BODY, PUMPING 5MLS, STEAMING FISH OIL, POURING INTO 10 ML OIL, POURING SOME BLACK PEPPER POWDER IN FRONT OF THE POT

TIPS: 1. Marinate the beef in advance to remove the gamey smell and allow it to absorb the flavor. 2. Tip: When marinating the beef, add water to it. Add small amounts multiple times; after each addition, stir clockwise by hand until it is completely absorbed before adding the next amount, allowing the beef to absorb moisture. 3. Tip: Adding starch and egg white to the marinated beef cubes creates a starchy coating that wraps each cube. This traps the moisture inside during stir-frying, preventing the meat from becoming tough and dry due to moisture loss. Adding salad oil ensures the cubes separate easily during stir-frying and prevents them from sticking together. 4. Tip: Use slightly more oil when stir-frying the beef. The oil temperature should not be too hot; 40-50% heat is sufficient. Do not fry for too long; once the surface changes color, add other ingredients and seasonings immediately. Work quickly. 5. Cook only as much as you plan to eat. If there are leftovers, the texture will be significantly reduced after reheating for the next meal.