1. Cut the bamboo shoots into Nao Shui, and prepare the other ingredients.
2. Cut the sirloin into large pieces and cut it into water.
3. Saute ginger and garlic
4. Stir-fry the sirloin
5. Push the sirloin aside, add the aniseed to the oil and sauté.
6. Pixian Douban puts the oil to boil the color.
7. The ketchup is mainly to enhance the flavor and color, and the sourness can also promote the tenderness of the sirloin faster.
8. The cooking wine comes and tastes.
9. You can add water when it's fried like this.
10. I add more water to make it easier to eat noodles. Those who don’t eat noodles can add water as appropriate, otherwise the juice is rare.
11. Add a scallion and pick it out when it's ripe.
12. When the sirloin is soft and rotten, harvest the juice on the fire, and just receive your satisfaction.
13. Sprinkle coriander
Tips:Don't put sugar in the ketchup, otherwise it will be too sweet and affect the taste.
