Cornstarch – Applied to produce a slurry to thicken the Beijing beef sauce, so it coats the beef and veggies. Rinse the casings to get rid of the salt, then soak them in warm drinking water for an hour or so. Repeat this move for another hour. Alternatively, rinse them https://rafaelhkalv.newsbloger.com/31734794/5-simple-techniques-for-beijing-red-pepper