1. After the bitter gourd is decapsulated first, cut into thick strips with an oblique knife.
2. Soak the tempeh, drain the water, and cut the raw garlic into puree.
3. Then pour the two and fried garlic into puree.
4. Boil a pot of boiling water, put 1 tablespoon of sugar in it, then pour in the bitter gourd slices, blanch for 2 minutes and take out.
5. It is best to marinate the beef 30 minutes in advance, add light soy sauce, sugar, shredded ginger and water. Stir in the oil and cornstarch before boiling.
6. Bring the oil pan to the hottest and add a little more raw oil. Then pour the beef.
7. Stir quickly for 30-40 seconds and take it out. At this time, the beef should only be slightly cooked on the surface.
8. Wash the pot, reheat and pour in the oil, and fry the sauce made in step 3 over medium heat until it tastes out.
9. Then pour in bitter gourd and season with a little salt and sugar (the amount varies from person to person). Pour in the beef and use a little soy sauce to mix it out!
Tips:1. The secret of marinating beef is to add water, because beef that fully absorbs water is softer. If it is high-quality beef, it can absorb a small bowl of water.
2. The purpose of adding starch and raw oil is to lock the gravy and make the meat tender and smooth.
