Lean beef

250 grams

Chaoshan kway teow

150g

cabbage mustard

200 grams

condiments

oil

Proper amount

salt

1?o'clock

barbecue sauce

Proper amount

Light soy sauce

Proper amount

Bruised ginger

Proper amount

step

1. Chaoshan kway teow+beef+cabbage+sand tea sauce

2. Cut the beef into thin slices according to the texture and add appropriate amount of sand tea sauce.

3. Stir well and marinate for about 10 minute.

4. In the process of curing beef, kale is washed and cut into small pieces.

5. Put oil in the pot, heat it, and pour in the kway teow.

6. Stir-fry until the kway teow is hot, and pour in a proper amount of soy sauce.

7. Stir fry evenly and plate.

8. Add a small amount of oil to the pot, heat and stir-fry Jiang Mo.

9. Pour in chopped cabbage.

10. Stir-fry until the vegetables are soft, add a little salt and stir well.

1 1. Push the vegetables to the corner of the pot, and there will be some vegetable soup in the pot. Pour the beef into the cooked vegetable soup.

12. Stir the beef quickly with chopsticks until the beef changes color.

13. Pour the cabbage and beef on the kway teow, and you can enjoy it beautifully.

skill

1. The beef hot pot in Chaoshan area is very famous, so beef is usually cut, and the chefs who cut beef are very good, and the cut beef is very fine. If you cut it yourself, you must be optimistic about the texture of the beef, so that the cut beef will not be old.

2. Cabbage and sand tea sauce are essential for beef kway teow. Cooking with others is not authentic.