By a tail of tea
Tenderloin shredded 100g
Edamame 50 g
1 root of russet white
Half a green pepper
1 scoop of cooking wine
1 teaspoon salt
1 scoop of light soy sauce
1 scoop of dark soy sauce
A little sugar
A little white pepper
1 scoop of oyster sauce
1. Prepare the ingredients: Blanch the edamame and remove impurities. Shredded meat is marinated half an hour in advance with cooking wine, soy sauce and tender meat powder. Cut the green pepper into strips and set aside.
2: Pour oil into the pan, heat the oil and sauté the shredded meat.
3: After the shredded meat is stir-fried and discolored, add the white silk and sauté. At this time, you can put more oil to prevent the paste of the pot, and the white oil absorption more delicious. At this time pour in light soy sauce, dark soy sauce, oyster sauce, white pepper, sugar to taste.
4: Stir-fry evenly, add edamame beans and sauté green pepper for a while. At this time, if you feel light, you can add some salt. Before coming out of the pot, you can add some chicken essence to freshen up.
5, out of the pot ~
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