[cantonese Cuisine]-"colorful Mandarin Duck and Willow"

Name: [cantonese Cuisine]-"colorful Mandarin Duck and Willow"
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Beef (Tenderloin); 100g Chicken fillet; 40g Red pepper shreds; 50g Beet shreds; 30g Carrots; 30g Green pepper shreds; 40g Winter bamboo shoots; 40g Yellow pepper shreds; 1g Soda; 2g salt; 2g Chicken noodles; a little pepper; 20g Rice wine; 20g Oyster sauce; 5g Sugar; 15g Green onion; 15g ginger; Some Water starch; Some Cooking oil

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In the "Cantonese cuisine" banquet, in addition to the main dishes and seafood, there are many kinds of exquisite small stir-fries. For example, stir-fried snake shreds, stir-fried duck shreds, stir-fried chicken shreds, stir-fried eel shreds, stir-fried dragon and phoenix shreds, stir-fried beef with cashew nuts, stir-fried beef with seasonal vegetables, stir-fried beef fillet with oyster sauce, stir-fried beef fillet with black pepper, and so on. Each restaurant and restaurant also has its own special stir-fry, which is called the "small stir-fry king" for drinking and eating.
Today I made a side dish for drinking and eating, called "Colorful Mandarin Duck and Willow". The main production methods are as follows;"

[cantonese Cuisine]-"colorful Mandarin Duck and Willow"

1. Put salt, chicken powder, pepper and rice wine into the beef tenderloin and chicken tenderloin, and put a little soda into the beef tenderloin.

[cantonese Cuisine]-"colorful Mandarin Duck and Willow" recipe

2. Then use an appropriate amount of water and starch to grab evenly.

3. Pulp for 10 minutes for use.

4. Blend the gorgon juice; first put salt and pepper in a bowl.

5. Add an appropriate amount of chicken powder.

6. Scoop in 5 grams of sugar.

7. Pour a little Shao wine.

8. Add about 20 grams of oyster sauce.

9. Scoop in an appropriate amount of water and starch, mix thoroughly and set aside.

10. Fly all the ingredients in water for later use.

11. Heat up a frying spoon, pour in appropriate amount of cooking oil, add beef tenderloin and stir fry first.

12. The beef tenderloin is slippery, add the chicken tenderloin and stir fry.

13. The beef tenderloin and chicken tenderloin are slightly discolored and put in shredded green onion and ginger.

14. After the green onion and ginger burst out, add all the ingredients and stir-fry evenly.

15. Stir-fry, pour in the gorgon sauce and stir fry.

16. After the gorgon juice is gelatinized, it can be out of the pan. The operation is complete.

Tips:
The characteristics of this dish: colorful color, light flavor, smooth and tender double willow, salty and fresh taste.

Tips;

1. Put a little soda in the beef tenderloin, it will taste smoother and tender. Put the beef tenderloin first when frying the raw materials, don't wait for the color to change, just put the chicken tenderloin in it, so that it can be cooked simultaneously. Fry this dish in the family, and it can be done at one time. For example, in a restaurant, you can use more oil to mature the meat, and then fry it.

2. Frying this dish at home, because the firepower is weak, the use of flavour gorgon sauce can speed up the frying speed. The fire-waiting dish should keep the meat fresh and tender, and it is the fastest to prepare it in one pot, but the preparations should be done in advance. For example, prepare the gorgon juice in advance, add the ingredients to water and so on.

3. Don't use too much oyster sauce, as it can improve the freshness. This dish is mainly bright and light in color.

The "Colorful Mandarin Duck and Willow" of Cantonese cuisine with a big stir-fry spoon is ready. It tastes smooth and tender, salty and delicious, and tastes very delicious! For your reference!