Ingredients

Beef tenderloin, light soy sauce, cornstarch, cooking wine, salt, canned bamboo shoots, chopped green onion, ginger, canned wild pepper

Method

1. Cut the beef tenderloin into shreds, soak it in water to remove the blood, add light soy sauce, cornstarch, cooking wine, salt, and water sizing. The most important thing is to make the beef tender and sizing. I added a lot of water and sizing. Stir the beef to fully absorb the moisture. Add a little oil at the end to seal in the moisture and keep it in the beef.

2. Boil the canned shredded bamboo shoots twice with water. Chop green onion and ginger. Slice the pickled ginger and pour out half of the canned wild pepper that you bought.

3. Heat the pan with cold oil until 70% hot, add the beef and cook until cooked. Take it out, leave the oil in the pot, add onion and ginger, soaked ginger, wild pepper, shredded bamboo shoots, fry until cooked, add some salt, light soy sauce, and shredded beef. Stir-fry and thicken the gravy before serving.