Stir-fried Beef Curry with Potatoes
1.
Cut beef into a bowl, add 1 tsp cornstarch, mix well, add 1 tbsp light soy sauce, 1/4 tsp sugar, 1/3 tsp pepper, 1/4 tsp soda powder, 1 cooking wine If it is too dry, add 1 tablespoon of water until the water is absorbed. Finally, add 1 tablespoon of vegetable oil to lock in the moisture. After the meat is cured, cover the lid to prevent moisture. Run away, let it stand for 1 teaspoon, put it in the refrigerator overnight for more delicious taste;
2.
Cut the potatoes into thin slices, rinse with water to remove the starch, add water to the container, add 2 tablespoons of white vinegar, stir well, soak the potatoes for 2 minutes, then rinse;
3.
Prepare minced ginger and garlic, slice the onion, chop 2 pieces of onion, chop the chili, and chop the curry slightly, prepare cornstarch and 1/4 cup of starch water with water;
4.
Stir-fry the beef until it is broken, serve and set aside;
5.
Raise the pot to a medium heat, heat the pot and put the bottom oil, add the minced ginger, minced garlic, chopped onion and chili crumbs, sauté a little, then add curry, saute;
6.
Add potato chips and stir-fry for a while;
7.
Put chili cubes and onions, add 1 tbsp light soy sauce, 1/4 tsp salt, 1/2 tbsp sugar, 1/3 tsp pepper, and stir-fry evenly;
8.
Pour in the beef pocket a few times, add starch water to thin the gorgon, turn off the heat, sprinkle 1/2 teaspoon of sesame oil, turn a few times and it will come out of the pot.
Tips:
1. If you want the potatoes to be refreshing, soak the potatoes in vinegar and water for about 2 minutes, not too long;
2. When making curry dishes, put a little more sugar than usual when cooking.
