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, tender meat powder (or Baking Soda) and pepper noodles, grab it with your hands until it is sticky, add 1 teaspoon of water, and then Grab the meat with your hands until the meat absorbs the water, then add 1 teaspoon of water, and then grasp until the water can completely rise into the meat. Do not pour water in one go. At this time, if the meat is still relatively dry, add 1 teaspoon of water starch. If it is wet, add 1/4 teaspoon of cornstarch, stir well, and then add 1/2 teaspoon of oil to seal the moisture. Grab a few more times. Leave the beef for about 30 minutes so that the meat has time to absorb the seasoning we just put.
2. Spread the canned mushrooms flat on the plate to be produced. If they are fresh mushrooms, blanch them with some oil and salt.
3. Put the pot on the stove, turn on the medium heat, add the oil when the pot is 30-40% hot, and then evenly put the beef in the pot and fry until it turns white.
4. Put the ingredients for the juice in a small bowl and mix well.
5. In 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 and the juice is shiny, giving the feeling of a gas-topped spoon.
6. Pour in the fried beef, stir fry a few times, sprinkle a few drops of sesame oil, this will make the beef more fragrant and juicy and bright, then take a few more strokes and pour it into the plate with mushrooms.
Tips:experience:
1. When catching corned beef, put wine, light soy sauce, sugar and pepper first, and wait until the gelatinizes, put a little water, catch the marinated and absorb, put the starch, and then put a little oil;
Second, the bowl of juice must have been fried, do not directly pour the bowl of juice after the beef is fried.
