Dry Fried Niuhe
1.
The main materials are ready;
2.
Cut the beef into thin slices and put it in a bowl, add appropriate amount of light soy sauce and gorgon juice, stir well and marinate for 10 minutes;
3.
Soak the dried rice noodles in warm water at about 50℃ until the rice noodles become soft, then remove and drain the water for use;
4.
In the meantime, shred the onion, red pepper, green onion and ginger for later use;
5.
Put oil in the pot and heat it over high heat. When there is more white smoke on the oil surface, add the beef tenderloin slices and fry for half a minute, until the meat slices change color and then remove for use;
6.
Then wash the pot and wipe dry with water, heat up, pour in cold oil, add the green onion, ginger, onion and red pepper to quickly fry in the oil;
7.
Then add the pho and stir fry until the pho is evenly covered with oil;
8.
Then quickly add light soy sauce, dark soy sauce, sugar, and salt to fry until all the ingredients are colored;
9.
Finally, put in the beef slices, quickly fry until evenly cooked, and then put them out of the pan and serve them on a plate.
Tips:
1. If you can buy fresh rice noodles, it will be better to choose thick ones;
2. It is recommended to choose yellow beef for beef;
3. Silver buds can also be added to the side dishes, which is also a good choice to stir-fry with the side dishes after pinching the head and removing the tail.
4. Remember to stir fry!
