1. Cut the beef into strips (it's best to make the beef steak sour. If you don't have an acid discharge machine at home, you can soak it in water overnight to soak the blood, otherwise it will get frothy when frying)
2. Put beef in a bowl, add pepper, ginger, thirteen spices and mix well
3. Add egg white and mix well
4. Add wine and mix well
5. Add shredded onion and mix well
6. Put the lid on and marinate in the refrigerator for 30 minutes
7. Add in the oil, mix well, then put it in the refrigerator to marinate for 30 minutes
8. Cut garlic moss into sections
9. Garlic cloves, chopped shallots, shredded dried chilies
10. After heating the wok, pour in a proper amount of vegetable oil (it can be a little more oil than usual when cooking)
11. Pour in chopped green onion and garlic and dried chili shreds until fragrant
12. Add garlic moss and stir-fry for a few minutes
13. Take the beef out of the refrigerator and stir a few times
14. Pour the beef into the pan and stir-fry quickly over high heat. After about 3 minutes, add some light soy sauce and stir-fry for 2 minutes to get out of the pan.
15. Serve on a plate with fragrant white rice
Tips:I especially like to marinate the beef with red wine for one night when making beef. This time it was also marinated for the whole morning. The operation procedure was only written for one hour, so that it is suitable for impatient pros. The addition of egg white will play a certain role in tenderness
