Beef tenderloin, soy sauce, raw flour, cooking wine, salt, canned bamboo shoots, chopped green onion, shredded ginger and canned wild pepper.

working methods

1. Shred beef tenderloin, soak to remove blood, and add soy sauce, raw flour, cooking wine, salt and water for sizing. The tenderness and size of beef are the most important. I added a lot of water for sizing and kept stirring beef to fully absorb water. Finally, add a little oil to seal the water so that it remains in the beef.

2. Cook the canned shredded bamboo shoots twice with clear water. Cut chopped green onion and shredded ginger. Slice ginger and pour out half a bottle of canned wild pepper.

3. Heat the oil to 70% heat in a hot pot, and the beef is smooth and cooked. Take out, leave the bottom oil in the pot, add onion and ginger, soaked ginger, wild pepper, shredded bamboo shoots, stir fry, add some salt, soy sauce and shredded beef. Stir fry and thicken before serving.