1.
Cut cattle and sheep horizontally and pig vertically. Cut the beef decisively into slices. Sizing with a little cooking wine, salt, water and starch for about half an hour.
I love the springiness of the plump and fresh shiitake mushrooms, so cut the shiitake and mushrooms into thick slices. You can cut according to your liking.
Cut green peppers into pieces, put them on the plate together with green onions and ginger for later use
2. Start with a small oil, and fry the green peppers for 1 and a half minutes.
3. Stir-fry double mushrooms for 2 minutes to serve
4. Saute the scallion and ginger with big oil, add the beef slices and stir fry for about 3 minutes
5. Drain the excess oil, pour in the Shuanggu green pepper and stir fry for 2-3 minutes. Shuanggu will produce water during frying, so don’t worry
6. Sprinkle salt and stir-fry on a plate, the excess juice can be eaten with bibimbap
Tips:Personally, I don’t like cooking with soy sauce and too much seasoning. It’s the highest level to appreciate the taste of the food itself. Come, have a bite, and have another bowl of white rice! It's really delicious, with all meat and vegetables.
