中文介紹
主料： 牛瘦肉末、番茄醬。
輔料：
洋蔥、姜。
調料：
鹽、雞精、糖、美極鮮醬油、水澱粉、牛油適量。
製作方法：
1、洋蔥去掉老皮洗淨後切成細粒備用。
2、姜切末備用。
3、鍋中做牛油，5成熱時下入薑末爆香、再入牛肉末慢慢炒散炒熟後倒出控油備用。
4、鍋中再次放少許牛油，6成熱時下入番茄醬炒出紅油。
5、將肉末下鍋、入少許鹽糖、雞粉調好口味。
6、大火炒出香味後淋上少許水澱粉（也可以不用水澱粉）。
7、下入洋蔥粒、淋幾滴鮮醬油出鍋即成。
PS：
1、番茄醬建議用最原始的那種，不但便宜而且口味更濃。
2、牛油可以起到增香的作用，不要用花生油代替。
3、洋蔥生吃更有營養，所以要最後下鍋。
英文解說
Ingredients: End of bovine meat, tomato sauce.
Accessories:
Onion, ginger.
Seasoning:
Salt, chicken, sugar, MAGGI, water, starch, butter amount.
Production Method:
1 onion, remove the old skin washed, cut into fine backup.
2, ginger mince spare.
3, do pot butter, 5 into the heat into the ginger until fragrant nowadays, causal re-entry beef fry slowly pour oil control use.
4, the pot once again put a little butter, 6 into the heat nowadays marked Stir into the tomato sauce.
5, the minced meat pot, a little salt into the sugar, chicken powder taste good tune.
6, after the fire flavor topped with a little water Stir starch (starch can not use water.)
7, the next into the onion, pour a few drops of soy sauce pan Serve fresh.
PS:
1, the tomato sauce is recommended the most primitive kind, not only cheaper and tastes thicker.
2, the butter flavoring can play a role, do not use peanut oil instead.
3, raw onions and more nutritious, so the last hack.
