Stir-fried Niuhe

Name: Stir-fried Niuhe
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pho; 100g Green bean sprouts; 50g onion; 50g Chives; 50g Umami Soy Sauce; 10g Soy sauce; 5g White sugar; 10g Sesame sesame oil; 30g Oyster sauce

by Ingenuity inheritance

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

A classic and famous dish in Cantonese cuisine, the whole process is dry pot stir fry, no drop of oil can be added to the dish, and no drop of gorgon juice can be added from the pot. It depends on constant frying to make the sauce tasteful. The preparation time is 1 minute. Stir fry the whole process. "

Ingredients

Stir-fried Niuhe

1. Heat the lard in a pot until hot, pour in the onions, and fry the beef slices over high heat until the color changes to ensure that the meat is fresh and tender.

2. Put the bean sprouts and pho in the wok in turn and stir quickly until the bean sprouts are fragrant.

3. Add the previously fried onion and beef slices, chives, chives, umami soy sauce, dark soy sauce, sugar, and oyster sauce, and continue to stir fry over high heat until the color and luster are all evenly sautéed.

4. Put some sesame sesame oil before starting the pot and serve as a dish.

Tips:
1. The color changes when the beef is fried, otherwise the beef will be old and affect the taste.
2. When stir-frying pho and bean sprouts in a dry pot, stir-fry on high heat to avoid mashing the pot.
3. After adding the condiments, continue to stir-fry on high heat until the color and luster is even, and the action should be fast to avoid mashing the pot.