1. Ingredients and processing: Wash the straw mushrooms and cut into 3mm thick slices; Cut the beef tenderloin into thin slices, first add salt, sugar, soy sauce, cooking wine and baking soda, and then add half of the egg white and dry starch to make evenly marinate 1 Hours, add 1 tablespoon of raw oil and mix well before putting it in the pot; slice the scallion, white onion, chopped green onion, and cut the green onion leaves into sections; slice ginger and garlic, add more garlic; put oyster sauce, light soy sauce, sugar, dry starch and water together Into a small bowl, stir well into a bowl of juice, set aside.
2. Add 1 tablespoon of raw oil to the marinated beef tenderloin and mix well;
3. Straw mushroom slices are blanched in boiling water for 30 seconds, then remove and set aside;
4. Raise the wok, add 1 tablespoon of edible oil, heat the pan with cool oil and fry the beef tenderloin over high heat until the beef tenderloin changes color and the tenderloin comes out;
5. Sauté sliced green onion, ginger and garlic in the original pot;
6. Stir the straw mushrooms evenly;
7. Stir the beef tenderloin evenly;
8. Stir in a bowl of juice evenly;
9. Turn off the heat, sprinkle with the chives, pick up the pot and serve.
Tips:1. Add a little baking soda to the marinated beef, which can make the beef more tender and smooth, and also neutralize the acidity of the beef, not too much, just a little bit;
2. Add some raw oil and mix well before the beef is put into the pot, it is easier to fry and not stick;
3. Blanching straw mushrooms can remove the smell of grass;
4. Stir-fry the whole process quickly;
5. Mix the bowl of juice in advance and avoid adding it to the pot in the same way, which can prevent the beef from getting old;
6. If you like spicy food, you can also use chili or chili powder.
