Stir-fried Beef with Eryngii Mushrooms

Stir-fried Beef with Eryngii Mushrooms

1. Fresh beef. (I bought waist willow: the tenderest part, you can ask when you buy it).

2. This is a vertical section of beef.

3. Cross-section.

4. Cut into thin strips. (Cut the cow and sheep horizontally and cut the pig vertically, so cut horizontally.)

5. Put it into a bowl after cutting.

6. Add white pepper, cooking wine, 1 tablespoon of light soy sauce and oyster sauce, stir well with chopsticks.

7. Pour in corn oil and stir well for later use.

8. Marinate for a few minutes. (No time to ignore)

9. Add starch. (Sweet potato starch or cornstarch can be used)

10. Prepared side dishes.

11. Wash separately and cut into silk or loops. (I added a few pickled peppers)

12. Without oil in the pan, pour the eryngii mushrooms and stir fry. (Medium fire is fine)

13. Slowly fry the water out.

14. After washing the pot, add an appropriate amount of peanut oil.

15. Heat the oil, add the beef and stir fry. (Keep the fire)

16. Stir-fry until the beef is discolored and served. (Less than a minute)

17. Save the base oil, add green and red peppers and pickled peppers and stir fry a few times.

18. Then add the dried eryngii mushrooms and stir fry a few times.

19. Add salt and stir well.

20. Pour the beef and stir fry a few times. (About ten seconds)

21. Add 1 tablespoon of light soy sauce, turn off the heat and stir-fry evenly. (There is residual temperature in the pot)

Tips:

1. The green and red peppers are just to match the color, not spicy. If you like spicy food, add more pickled peppers.
2. There is no need to add salt when marinating beef. Because cooking wine and white pepper can remove fishy, so I did not put ginger.
3. The amount of ingredients can be increased according to the number of people.