我刚进餐厅打工时，老板品尝菜味很在行，同时他对出新菜也抓得紧，要求严，因此我便不敢马虎，加之又想胜过同事一筹，于是在苦思之后，取川菜麻辣之长、粤菜浆肉法之优，再将增香手段并用，最终创制了“辣子牛肉”这款菜。成菜后，肉质看似干酥，一嚼却不费力，满口无渣，香? When I first came to work in the restaurant, my boss tasted the taste very good. At the same time, he also grasped the tightness and strictness of the new dishes. Therefore, I did not dare to carelessly. In addition, Take spicy long Sichuan, Guangdong pulp pulp method of excellence, and then use means of incense and eventually created the “spicy beef” dish. Into the dish, the meat looks like dry crisp, a chew but effortless, mouth no residue, fragrant?