How to cook and eat Chaoshan beef fried kway teow?

Kwai Chaozhou 400g Chinese kale 200g.

200 grams of beef with a little salt.

2 tablespoons of shacha sauce and 1 tablespoon of Chili sauce.

2 tablespoons soy sauce and 1 tablespoon cornflour.

Production steps of Chaoshan beef fried kway teow

1.？ Wash kale and cut into small pieces for later use.

2.？ Hot pot. Add appropriate amount of lard. Fried with lard will be much more delicious.

3.？ Add kale, stir-fry for a while, add a little salt and stir-fry evenly.

4.？ Spread the kway teow flat on the cabbage.

5.？ Pour in soy sauce, sand tea sauce and Chili sauce.

6.？ Add the right amount of water. Cover the pot directly without stir-frying and simmer for 2 minutes.

7.？ Open the lid, stir fry and collect the juice. Don't make it too dry. Pick up the pot and put it on the plate.

8.？ Wash the pan and add a little oil to the hot pan.

9.？ Add a little water and stir the beef quickly. The beef shop I bought has helped to add raw flour and sand tea sauce. If not, you can marinate yourself in advance. )

10.？ Take half a bowl of water, add 1 tablespoon cornstarch, mix well and pour in. Stir-fry until the beef is cooked. Don't dry it, leave more juice and mix it with the kway teow. That's great.

1 1.？ Put the beef on the kway teow and you can eat it.