Red Wine Beef
1.
Cut the beef into thin slices, first add 1 tbsp light soy sauce, 1/3 tsp baking soda, 1/4 tsp sugar, 1/3 tsp pepper, 1 tbsp white wine, and marinate until the meat To make it sticky, add 1 tablespoon of water. Grab until the water is absorbed, then add 1 tablespoon of water, and then until the water is absorbed, then add 1 teaspoon of cornstarch, so that it will be smoother and tender when frying. Add vegetable oil or peanut oil after stirring. Grab 1 tablespoon well to seal off the moisture and prevent the meat from drying hard, put it in a compact box and put it in the refrigerator overnight;
2.
In order to avoid being outdated when frying the meat, adjust the sauce first, and put 1 tbsp oyster sauce, 1.5 tbsp red wine, 1/4 tsp sugar, 1 tsp light soy sauce, 1/2 large cornstarch in a bowl. Spoon, 2/3 cup water, 1 tsp sesame oil, mix thoroughly;
3.
Raise the pan to medium high heat, and fry the mixed vegetables first;
4.
After frying, put it into the bowl or dish of the famous product and spread it evenly;
5.
Turn to medium heat and fry the beef smoothly, then serve another bowl;
6.
Stir-fry the bowl of juice over medium heat until frothy. Stir constantly during frying to avoid muddy bottom;
7.
Turn off the heat, pour the beef into a saucepan with sauce and stir evenly, then pour the sauce into the dish or bowl with the vegetables, OK.
Tips:
1. Add appropriate amount of water when marinating beef, but not too much at one time. Adding water is mainly to allow soda powder or meat tenderizer to have room for use;
2. Prepare the bowl of juice in advance, and it can be done in one go during frying.
