1. Cut the beef into shreds evenly along the texture, 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, then add 1/2 teaspoon of oil to seal off the moisture, grab a few more times, and leave the beef for about 30 minutes so that the meat has time to absorb the seasoning we just put.
2. Shred potatoes, rinse with cold water several times to wash away the starch, cut the green onions, cut the white onions into sections and then shreds.
3. Put the bowl juice ingredients in the bowl to make the bowl juice.
4. Boil the pot and heat the pot until it is about 40% hot (close to the pot with your hands, feel it hot, not too hot), put the oil, immediately spread the beef shreds, wait 15-20 seconds, use a spatula or a large spoon to remove the meat Push the silk apart until the beef turns white, indicating that the beef is basically cooked, and set aside.
5. In another pan, heat the pan with oil, add a little ginger 3 slices, garlic (patted), burst the aroma, pour into the potato shreds, stir-fry until 6-7 mature, add some salt and pepper, and stir-fry until cooked.
6. Spread evenly on the dish to be produced.
7. The step of frying the sauce is also very important. Start another pot, put it in a bowl over medium and low heat, and push it with a shovel or a large spoon until the sauce is shiny and the aroma of the sauce is smelled, and the bubbles roll until it feels like holding a spoon. Master Qu Hao is called "Qing Ding Shao", which is very vivid.
8. Immediately add the shredded pork, turn it evenly, add a few drops of sesame oil, and turn it a few times.
9. Out of the pot, pile the shredded pork on the shredded potatoes, spoon out the sauce in the pot, pour it on the noodles, and then put the shredded green onions on the shredded pork noodles, you're done.
Tips:The red wine with beef has a great taste and an attractive aroma.
Master Qu Hao advises three dos and three nots:
1. To: When marinating beef, add a small amount of water to allow the muscles to absorb water, so that the meat can fully expand;
Don't: Put starch in the beef without adding water.
2. To: Disperse the shredded beef into the pot when frying;
Don't: Don't pour the whole lump of meat into the pot;
3. Requirement: The sauce should be fried until it is heated, one is bright and the other is to smell the sauce, and stir-fry until it bubbles up and it feels like a "spoon-topped".
Don't: Don't pour the beef into the pot without the sauce or the sauce.
