300g of tender beef, celery 1 50g, 40g of Shaoxing wine, 20g of soy sauce, 5g of white sugar10g, 5g of baking soda, 20g of water starch, 0g of pepper1g, 20g of onion and ginger slices, 2g of Jiang Mo, 50g of peanut oil and a little monosodium glutamate.

Ingredients (20 sheets)

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manufacturing process

① Slice celery. Cut beef into 2 cm long slices, put them in a bowl, add baking soda, soy sauce and pepper, water starch, Shaoxing wine, Jiang Mo and water, soak for 10 minute, then add peanut oil for curing 1 hour;

② The wok caught fire, and the peanut oil burned to 60% heat. Add beef slices and stir with a spoon. After the beef turns white, pour it into a colander to drain the oil. Leave a little oil in the pot and rekindle it. Add onion and ginger slices, sugar, soy sauce, monosodium glutamate and water. After boiling, thicken with water starch, add beef slices and celery slices and mix well.

Celery should be cut off from water to increase its taste.