1. Beef slices, use a spoonful of light soy sauce, a spoonful of cooking wine, a pump of oil consumption, and then pour a spoonful of salad oil to stir evenly. This is to seal the moisture of the beef and marinate for 20-30 minutes
2. Prepare the seasoning, slice ginger, smash garlic, and cut millet into small sections for later use
3. The mint that grows into a hanging basket, cut some of the leaves, tear off the leaves and wash them for later use
4. Remember to save one of the most beautiful ones for the final plate
5. Marinate the beef and add some starch
6.
When the oil is 50% hot, throw a handful of mint leaves and fry it.
The small leaves will be ready soon. Throw them down and wait for a few seconds to pick them up. The fried mint leaves will become transparent and crispy, with good taste and appearance.
Deep-fried the mint leaves in the oil and fry the beef until 8 is mature, add a little salt when frying, add a spoonful of soy sauce to color, pick up and set aside (forgot to take pictures...)
7. Boil a little bit more oil and stir fry with ginger, garlic and millet after it’s hot.
8. Pour the beef and mint, mix well and start the pan
9.
After serving, put the mint leaf left~
You're done
Tips:After washing the mint leaves, it’s best to dry them a little bit, or else throw them down for a crackling meal, and the beef can be cooked when the beef is 8 mature. The remaining temperature will make the beef more cooked, and it will basically be just fully cooked after returning to the pot.
