Red beef is fried and roasted with copper plates, and the beef is cooked quickly under high temperature copper plates by "rolling". Choose the best part of fresh beef and cut it into pieces with a careful knife. No fascia, no fat. The meat is full and ruddy, solid and expected.
Chili powder and cumin are the key points of this hot beef. After pouring tea oil on the beef, quickly grind the beef into half-cooked, and immediately add a lot of leeks, cumin and Chili powder. The three seasonings interacted on the high-temperature copper plate and penetrated into the beef. The whole action is done in one go, and the production time is only 100 second.
The shallots remain light green, the label is not burnt black, and the beef is just cooked, and the aroma is fragrant. The correct way to eat is to "take a bite". The first thing to eat is strong pepper. After chewing a few mouthfuls of fresh meat juice, cumin mixed with leek tastes better.