How to stir-fry beef sauce?

Chef has been in Guangdong for more than 20 years and has worked as a chef in many Cantonese restaurants. Although he is not a professional Cantonese chef, he has never eaten pork or seen pigs run, so your question is actually not complicated. Now share the detailed process of dry frying Niuhe, hoping to help you.

Prepare ingredients

Chencun rice noodles, beef tenderloin, leek, silver bud, chives.

Seasoning preparation:

Soy sauce, soy sauce, oyster sauce, salt, sugar, pepper, etc.

Preparatory work/about to start work

Cut beef into pieces and marinate with raw flour, egg white and cooking wine for later use;

Stir the seasoning into juice for later use.

manufacturing process

Make a pot, heat it with high fire, drain the oil, quickly smooth the beef, and then take it out to control the oil.

Base the oil in the pan, add the silver buds and shallots and stir-fry for a while.

Stir-fry the vermicelli, then add the beef stir-fry sauce to taste.

Next, put the onion in the pot, and then put it in the pot.

Dry-fried Niuhe is called the soul of Cantonese cuisine, and an important difficulty of this good dish is the pot gas; Also, there should not be too much oil, and there should be no oil left on the plate, so the technical requirements for chefs are relatively high. Because there is little oil, it will stick to the pot if you are not careful.