The method of making dry-fried beef river is to first fry the tender beef until half-cooked. Then add oil, sauté the sprouts and onions, stir-fry the vermicelli, add soy sauce and cooked oil, and finally add the beef and stir-fry well. Stir-frying the beef is a very important process, and it must be done quickly and over high heat. The stir-frying must be done quickly, but not too quickly, otherwise the noodles will crumble. The amount of oil must also be precisely controlled, otherwise the oil will not be tasty. Therefore, the dry-fried beef river is considered to be a major test of Cantonese chefs' stir-frying skills, and it is easy to tell if you are good or bad at it.
Beef tenderloin refers to the tenderloin of a cow.
Chicken fillet, chicken breast .
The word "liu" is a Chinese food term used to refer to a shaped piece of meat, or a slice of meat, in which the grain can be seen clearly. Can be called "willow" is generally a moderate exercise places, such as pork tenderloin, beef loin and so on. Too much exercise and the muscle fibers are thick, too little exercise and they are loose. Chicken is the exception, because the chicken muscle fibers are fine, so it is a large amount of movement in the breast.