1. Cut the beef into thin slices, the angle between the knife edge and the meat pattern is about 90°, put it in a bowl, the bowl is slightly larger, so that there is enough space when marinating, put 1 teaspoon light soy sauce, 1 teaspoon cooking wine, 1/8 teaspoon pepper , 1/8 teaspoon sugar, 1/8 teaspoon dark soy sauce (for coloring), and 1/8 teaspoon meat tenderizer or baking soda, marinate with your hands until it becomes sticky, add 1 teaspoon of water, grasp evenly, let the meat absorb the moisture, and then Add 1 teaspoon of water and grab evenly. At this time, if the meat is dry, add water starch. If it is wet, add corn starch directly, and then grab evenly. Add about 1 teaspoon of oil, then grab evenly, and let it sit for about 20-30 minutes. .
2. Heat the pan, add oil, heat 30-40%, spread the beef immediately, do not pour it into the pan in a hump, use a spoon or spatula to spread, push until the meat is all white, indicating that it is cooked, set it aside.
3. Re-start the pan, put a little oil, high heat, put the ginger and garlic cubes that have been photographed.
4. After the aroma is exploded, pour in corncobs and mushrooms, sprinkle a little pepper, add about 1/4 teaspoon of salt and 1/8 teaspoon of sugar to taste.
5. Pour the beef, then pour the cooking wine on the side of the pot, quickly stir evenly, and then sprinkle a few drops of sesame oil, stir fry a few times to serve.
Tips:The key to this dish is to marinate the beef. Don't put starch in a hurry. Put a little water to grab evenly before adding the starch, and finally put a little oil to seal the moisture of the meat.
