Ingredients: 1 loofah, about 100 grams of beef, 1 red pepper, 1 pinch of shredded ginger.

Seasoning: 2/3 tsp salt, 2/3 tsp pepper, 1/4 tsp baking soda, 1/2 tsp cornstarch, 1 tbsp vegetable oil, 1/4 tsp sugar, 1 tbsp cooking wine, 1 tsp sesame oil.

Method

1. Slice the beef, add 1/3 teaspoon of salt, 1/3 teaspoon of pepper, and 1/4 teaspoon of baking soda. If you feel it is sticky when you grab it with your hands, then Add 1 tablespoon of water and wait until the water is absorbed. Add 1/2 teaspoon of cornstarch and mix evenly. Finally, add 1 tablespoon of vegetable oil and continue to mix. Let it sit for more than 1 hour or place it in a dense box in the refrigerator overnight. The meat will become more tender. ;

2. Cut the loofah into hob pieces and cut the pepper into rings;

3. Stir-fry the beef over medium heat until it is eighty-nine times cooked;

4. Wash the pot , turn the pot over high heat, add oil, add shredded ginger and sauté;

5. Pour in the loofah cubes, stir-fry for a while, add 1/3 teaspoon of refined salt, 1/3 teaspoon of pepper and sugar 1/4 teaspoon, stir-fry loofah until raw;

6. Pour in beef and red pepper rings, add 1 tablespoon of cooking wine, stir-fry for a few times, sprinkle in about 1 teaspoon of sesame oil, and stir it out a few times. pot.

Tips

Many Cantonese people believe that loofah has cold properties, so they add an appropriate amount of shredded or minced ginger when cooking.