Traditional practice of Quanzhou beef

Steaks and giblets are basically the same as those in other restaurants. Just beef soup. It seems that there are few restaurants with other flavors. Beef soup is to wash and slice the beef first, then marinate it with ginger, salt, vinegar, cooking wine and soybean oil for about half an hour, then add water to the sweet potato powder (note) and put the beef in for a while. Then put the beef wrapped in thick meat into boiling water and add some coriander and shredded ginger. It will be ready in about 30 minutes. The important step is to remove the fishy smell and make the beef a little salty when curing. Also, it must not be too thin.