material

200g shredded beef, 3 red peppers, 250g long-stemmed Chinese cabbage, egg white 1 piece, onion 1 0g, ginger 5g, 3 cloves of garlic, yellow wine, light soy sauce1spoon (130ml) and white sugar1teaspoon.

method of work

1, wash the long-stemmed Chinese cabbage, cut off the leaf part, leaving only the stalk part, and cut the stalk into strips with a width of 0.5cm.

2. Wash and shred the red pepper, wash and shred the onion and ginger, and marinate the red pepper and cabbage strips with onion, ginger, minced garlic and salt for ten minutes.

3. Marinate shredded beef with chopped green onion, Jiang Mo, white sugar, soy sauce, yellow wine, egg white and dried starch for five or six minutes.

4. Heat the oil in the wok (15ml) to 50% heat, add shredded beef and stir-fry until it is 70% cooked.

5. Stir-fry the oil in the pan (15ml) to 80% heat, add the pickled Chinese cabbage stalks and shredded peppers, stir-fry for 2 minutes, pour in shredded beef, add soy sauce, white sugar and salt, and stir-fry for a few times to get out of the pan.

1, wash the long-stemmed Chinese cabbage, cut off the leaf part, leaving only the stalk part, and cut the stalk into strips with a width of 0.5cm.

2. Wash and shred the red pepper, wash and shred the onion and ginger, and marinate the red pepper and cabbage strips with onion, ginger, minced garlic and salt for ten minutes.

3. Marinate shredded beef with chopped green onion, Jiang Mo, white sugar, soy sauce, yellow wine, egg white and dried starch for five or six minutes.

4. Heat the oil in the wok (15ml) to 50% heat, add shredded beef and stir-fry until it is 70% cooked.

5. Stir-fry the oil in the pan (15ml) to 80% heat, add the pickled Chinese cabbage stalks and shredded peppers, stir-fry for 2 minutes, pour in shredded beef, add soy sauce, white sugar and salt, and stir-fry for a few times to get out of the pan.