The method of stir frying shredded beef

Health benefits

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Celery: clearing heat

Cooking wine: promoting blood circulation and removing blood stasis

Ingredients

Beef tenderloin 100g

Scallion 5g phase

Ginger 5g phase

Garlic 5g phase

Celery 25g phase

Red chili 15g

Salt 10g

MSG 5g phase

Chicken powder 5g

Cooking wine 15g

Starch 10g

Sichuan pepper oil 5g

Old smoke 3g

Sugar 5g phase

Douban sauce 10g phase

Egg white 10g

The method of stir frying shredded beef

1. First, cut the beef tenderloin into small strands of about 5 centimeters according to the texture, cut the celery into inch sections, and shred the red pepper for later use

2. Cut the scallions and ginger into shreds, and slice the garlic for later use

3. Put the cut beef shreds into a clean bowl, add 3g of dark soy sauce and 5g of salt, and stir fry until well combined

4. Then add 5 grams of seasoning wine, grab well and vigorously, then add egg white and starch, mix well, and marinate for 20 minutes for later use

5. After the pot is hot, add 10 grams of salad oil, pour the marinated beef shreds into the pot, stir fry to remove water

6. When the shredded meat is fried until it turns brownish red, pour in 10g of bean paste and stir fry until red oil is produced

7. Add 5 grams of salt, stir fry shredded scallions, ginger, red pepper, and celery, then add Sichuan pepper oil, white sugar, monosodium glutamate, and chicken powder to season. Continue to stir fry over high heat

8. When almost out of the pot, pour in cooking wine and stir fry evenly to remove from the pot and serve on a plate

9. Finished product drawings

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