Chang Wen-ching says with a smile that the beef is first quickly sauteed with soya sauce, rice wine, crystal sugar and spring onion, and once the meat has shrunk a little, water and a sachet of seasoning are added and it is simmered to let the meat absorb the flavor of the liquid.
張文慶笑著說，將牛肉先以醬油、米酒、冰糖和蔥一起快炒，等肉稍微縮起時，就加入清水和香料包去燜，讓肉吸入湯汁。