Don’t Treat Scallions As A Dish [scallions and Fat Beef] (little Er, Let’s Have Rice)
1.
Marinate the beef with a tablespoon of light soy sauce, a tablespoon of oyster sauce, a teaspoon of soy sauce, a little starch and cooking wine for half an hour.
2.
Cut the scallions into large sections.
3.
Dice green onion, shred ginger and chilli.
4.
Prepare a small bowl and add a tablespoon of light soy sauce, a tablespoon of oyster sauce, a teaspoon of five-spice powder, water, salt and chicken powder, add starch and mix into a bowl of juice for later use.
5.
Sauté the spice heads in a hot pan with cold oil.
6.
Add the fat beef and quickly fry it and change its color.
7.
Pour in the scallions and fry them until they are slightly soft.
8.
Pour in a bowl of juice, stir fry a few times and get out of the pan.
Tips:
Tips: 1. Although this dish is the master of fat cow, the amount of green onions must be large, it must be green onions, and it is delicious.
2. This dish should be fried quickly, so it is recommended that you make a bowl of juice in advance to avoid rushing.
3. The green onions cannot be fried for a long time. As the saying goes, raw green onions and cooked garlic will never taste fragrant when they are old.
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