Stir-fried Cured Beef with Mushroom
1.
Prepare the required ingredients, remove the roots of the oyster mushrooms, then tear them into small strips along the lines, soak them in light salt water for a while, and then rinse them for later use, while the cured beef is to clean the surface dust and so on, and finally remove the garlic Chop the outer skin, flatten and chop for later use, cut the ginger into shredded ginger, and lightly chop the dried chili;
2.
Pour in an appropriate amount of water from the pot, add a little salt to increase the bottom flavor, add the oyster mushrooms to a boil on high heat, blanch for about 1 minute and then remove;
3.
Start the pot again, put the cured beef in a pot under cold water, add a little ginger and 1 tablespoon of cooking wine, and boil on high heat for about 20 minutes;
4.
After blanching, take out the cured beef, rinse it with clean water again, and then cut it into thin slices for later use;
5.
Start the pan again, pour in the right amount of cooking oil, add minced garlic, dried chili, and ginger after the oil is hot, stir fry for a fragrance, then add a spoonful of chili, and stir fry to get the red oil;
6.
Then pour the cured beef, stir-fry evenly, pour in a bowl of water, bring to a boil over high heat, simmer over medium and low heat until delicious;
7.
When the soup is almost boiled dry, uncover the lid and add the oyster mushrooms, add a little salt and chicken powder, stir-fry evenly, and then put it on the plate;
