1. Beef slices, add 1 tbsp light soy sauce, 1/4 tsp pepper, 1/2 tbsp cooking wine until it becomes sticky, if it is too dry, add 1 tbsp of water, add 1 tsp of starch, and then grab Evenly, you can put some vegetable oil or raw oil to keep the moisture of the meat, put it in a compact box or bag, and put it in the refrigerator overnight, so that the meat can fully absorb the seasoning.
2. Pick the cauliflower into small flowers as big as your thumbs. Stir the cauliflower with medium heat until it is broken and set aside.
3. Stir-fry the beef until it is eight to nine mature and serve.
4. Bring the pot to a high heat, heat the pot and add oil, then pour in the ginger and garlic, and sauté.
5. Pour in cauliflower, add 1/3 tsp of salt, 1/4 tsp of sugar and 1/4 tsp of pepper, and mix well.
6. Add beef to the pot, pour about 1/2 tablespoon of cooking wine on the side of the pot, and mix well to get out of the pot.
Tips:It is not recommended to blanch the cauliflower, as it will keep the original flavor.
