1. Soak the pho in advance, wash the mung bean sprouts, shred the onion, and fry the eggs.
2. Cut the beef into thin slices, add a small amount of salt, oil, cornstarch, and cooking wine to marinate for 15 minutes, then stir-fry the beef in an oil pan, add light soy sauce, sugar, and dark soy sauce to taste, and fry the beef until half-cooked. Put it out and heat a small amount of oil in the pot. Saute the onions
3. Then put the bean sprouts and stir-fry until it is broken, put the pho to the noodles. When frying, turn on the heat and spread it with chopsticks. Otherwise, the noodles will be broken easily. Put light soy sauce, dark soy sauce, and toning.
4. Put in the fried beef and eggs, stir well with chopsticks together, you can add some dark soy sauce to color
5. Sprinkle the chives before the pan, then
Tips:Stir-fried beef must be hot and fast, and quickly serve it on the plate after it is fried. It is best to eat it while it is hot, otherwise the pho will become hard when it is cold!
