Beef in Oyster Sauce
1.
Put the pot on the stove, bring the water to a boil, add 1 teaspoon of salt, 1 tablespoon of vegetable oil, put the broccoli, blanch until broken, remove the filtered water, place it on the plate to be produced, and spread it out;
2.
Mix a bowl of juice, add 2 tablespoons of oyster sauce, 1/4 teaspoon of sugar, 1/2 tablespoon of corn starch, 1 teaspoon of sesame oil, and 1/2 cup of water or stock, and stir well;
3.
Raise the pot again, heat the pot until it is slightly hot, put a little oil on the pot, add the pre-marinated beef (corned beef: 1 tablespoon of light soy sauce, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, 1 cooking wine). Spoon, 1/4 teaspoon sugar, 1/4 teaspoon baking soda, pickle until gelatinous, add 1 tablespoon of water, grab with your hands until the water is completely absorbed, add 1 teaspoon of sesame oil, then grab evenly, let stand for about 30 minutes ) Beef, stir-fried until it is mature in eight or nine years, and used for serving;
4.
Pour the bowl of juice into the pot and cook until frothy;
5.
Pour the beef, turn it a few times, then put the beef on the broccoli noodles, pour the juice evenly into the bowl, and sprinkle with shredded green onions (this step can be saved).
Tips:
1. When catching corned beef, add 1-2 tablespoons of water. Don't make the meat too tight, but it must be placed one by one. The meat must be caught until the water is completely absorbed;
2. Add some oil and salt when blanching vegetables, first to give the vegetables a bottom taste, and second to make the color brighter;
3. Some brands of oyster sauce are relatively salty, and some are not too salty, so try the taste when you adjust the bowl of juice. Put the oyster sauce first and try the taste. If it is not enough, you can add a little light soy sauce;
4. Adding an appropriate amount of sesame oil to the bowl of juice can increase the fragrance and make the bowl of juice brighter.
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