1. Cut the beef into thin slices evenly against the grain, put it in a large bowl, put light soy sauce, dark soy sauce, sugar, cooking wine, meat tenderizer and pepper first, grab it with your hands until it is sticky, add 1 teaspoon of water, and then grab the meat with your hands Absorb the water, add 1 teaspoon of water, and then grab the water until the water can completely enter the meat. Do not pour water at a time. If the meat is still dry, add 1 teaspoon of water starch, if it is wet, add 1/4 teaspoon of corn Grab the starch, then add 1/2 teaspoon of oil to seal the moisture, grab a few more times, and let the beef stand for about 30 minutes, so that the meat has time to absorb the seasoning we just put
2. Pour the canned mushrooms into the dish to be produced. If they are fresh mushrooms, blanch them with some oil and salt.
3. Turn on medium heat, add oil when the pan is 30-40% hot, then spread the beef in the pan evenly, don't put it in a pile, slide and fry until white
4.
Put the ingredients for the juice in a small bowl and mix well
5. Start another pot, put 1 teaspoon of oil in the pot, turn on high heat, pour in a bowl of juice, and cook until all the bubbles are bubbling, the soup is shiny, and it feels like a spoon.
6. Pour in the fried beef, stir fry a few times, and a few drops of sesame oil. This will make the beef more fragrant and the juice brighter. Fry a few more times and pour it into the plate with mushrooms.
Tips:1. When picking corned beef, put wine, light soy sauce, sugar and pepper first, and then pick it up until it is gelatinized, add a little water, and after picking and absorption, add starch and then add a small amount of oil to make it evenly;
2. The bowl of juice must have been fried, do not directly pour the bowl of juice after the beef is fried.
