Last time I made a Chaoshan method: stir-fried beef fillet cover kale, tender and crisp, unique taste, this time to an authentic beef cover kale, a real Chaoshan taste.
The practice is still the same, that is, the steps of beef processing are increased.
< h1 class= "pgc-h-arrow-right" > preparation materials</h1>
Kale 250 g, beef 150 g, shacha 15 g, shacha paste 1 tbsp, corn starch 1 tbsp cooking oil, 3 cloves of garlic, 5 g salt.
< h1 class="pgc-h-arrow-right" > step</h1>
Step 1: First process the beef, wash it, cut it into thin slices and put it into a large bowl, adding a spoonful of tidal shacha sauce.
Step 2: Add a little more salt and stir well in one direction.
Step 3: Add cornstarch and continue to stir well.
Step 4: Finally drizzle with a spoonful of cooking oil and stir again.
Adding cooking oil locks in all the spices and moisture to ensure the tenderness of the beef.
Step 5: Process the kale, wash the kale, peel the vegetable bones and cut them into thin slices, twist the leaves into two pieces, and cut the garlic into small pieces.
Step 6: Heat the oil in the pan
After the oil is slightly warm, pour in the garlic and vegetable bones and stir-fry together.
Sauté until the vegetables are half cooked.
Step 8: Pour in the leaves, continue stir-frying, stir-fry until cooked thoroughly, add sand tea and salt, stir-fry evenly.
Serve out of the pan.
Step 9: Add a little oil to the pot and heat it.
Step 10: Pour in the beef, stir-fry quickly over high heat, and fry until 7 or 8 ripe.
Cover with kale and you're done.
I am Niki, a foodie who loves to cook. My Three Provinces: What do you eat for breakfast? What's for lunch? What do you want to eat for dinner? It's really painstaking to keep from repeating the sample every day. If you're like me and struggle with what to eat every day, I hope my sharing will give you some ideas.