1. Wash the beef and cut into thin slices
2. Put 2 grams of sugar on the cut beef, soak out the water, for 15 minutes
3. Pour out the stained water
4. Enter the most important step at this time, corned beef. 2g white sugar, 10g shacha sauce, 5g cornstarch, 5g soy sauce, put in the beef, stir well, marinate for 20 minutes
5. At this time, we will process the kale, wash the kale, and cut the back stem from the middle, so that the vegetables will taste delicious when they are fried.
6. Pour the kale into the boiling water, blanch it, and remove it when it is ripe. Drain the water
7. Put oil in the pot, pour in the pho and stir fry when the oil is boiled, pour in the sauce: 20 grams of soy sauce, 2 grams of sugar
8. Then pour 30 grams of boiling water along the sides of the pot to prevent the pho from sticking to the pot
9. In another pot, add oil, pour in the marinated beef and stir fry
10. Stir fry until the beef is five mature, then add the kale and stir fry
11. Then pour in the prepared sauce: 10g cornstarch, 2g salt, 30g water
12. Pour a piece of pho and stir fry, then add 10 grams of shacha sauce.
Tips:1 Beef must not be cut along the texture when cutting it.
2 Stir-fried beef must be fried on a high fire, not a low fire, or wait until the beef is cooked quickly before adding kale.
3 All the ingredients in the auxiliary materials are the sum of the sauces fried this time, and the details are explained in the steps.
