1.
Prepare all the ingredients: beef slices, put chicken powder, salt, sesame oil, cornstarch and marinate for a while, wash and remove the bean sprouts, drain the water, wash the green onions and cut into sections, wash and shred the lettuce;
The pho is scattered and reserved;
Use a bowl to adjust the sauce and set aside for later use: (so as not to be rushed and fry for a long time to affect the taste) add oyster sauce, light soy sauce, dark soy sauce, chicken powder, sugar, and sesame oil and stir well;
Crack the egg and stir it into a liquid with chopsticks
2.
Heat the wok, add appropriate amount of oil, and fry the egg liquid until golden egg thin slices on both sides;
Shovel and shred for later use;
Heat the pan again, pour the oil and shallots until fragrant, pour the marinated beef and keep it on high heat and stir-fry until 9 is ripe;
Continue to heat the original pot, add some cooking oil, add bean sprouts and lettuce and stir fry
3.
Pour the pho and continue to stir-fry evenly, pour in the sauce and stir-fry for color;
Add beef, egg shreds, green onion leaves;
Turn off the heat and stir fry evenly;
Just shovel
Tips:Stir the beef first until it is 9 mature. After all the ingredients are cooked, pour them down and mix well. If they are cooked together with other ingredients, they will become old, firewood, and lose the tender and smooth taste. If the pho itself is cooked, you don’t need to stir it for too long. Just stir fry for a few times to add color.
