Today I will share with you the recipe and production of this dry fried beef river.

To make this dry-fried beef river, the first step is to prepare two ounces of beef tenderloin, then cut the beef into thin slices with a transverse crack knife, then season and marinate, add 0.2 grams of pepper and 5 grams of light soy sauce

, 5 grams of oyster sauce, 10 grams of green onion and ginger water, and then spread it evenly to allow the beef to fully absorb the water. Add a little cornstarch and spread it evenly, and drizzle with a little salad oil to lock in the moisture.

After the beef is marinated, prepare a little chives, and then cut the chives into small pieces for later use. Chives can add a unique fragrance to the dry-fried i beef river, so it is also one of the essential ingredients.

Prepare a spring onion and cut it into small pieces for later use. Then prepare a few mung bean sprouts and a section of carrot. Slice the carrot first and then shred it. Finally, prepare 250 grams of rice noodles. The rice noodles must be fresh and overnight.

Pho will affect the taste and aroma.

All the materials are ready. Let's start frying. After boiling the pot with a spoon, add a spoonful of oil to the pan. After sliding the pan, pour in cold oil. The oil temperature is 80 degrees. Pour in our marinated beef. Lightly cook the beef over medium-low heat.

Lightly crumbly, and when the beef is 6-mature, take it out of the pan quickly to keep the beef 6-mature, which can lock in the juice to the maximum extent, and then leave the remaining 2-mature to the stir-fry, and then add oil to the pot again.

Heat the oil to 60% heat, add shredded carrots and bean sprouts, stir-fry for two to three seconds and quickly remove from the pan to control the oil. High oil temperature is the most powerful way to lock in moisture and preserve color.

Use the oil in the pan to stir-fry the rice noodles until they are dry and roll them up. Turn to low heat and season. Add a little salt, two grams of chicken essence, 0.2 grams of pepper, two grams of sugar for freshness, five grams of light soy sauce, and a little dark soy sauce.

color, finally add 5 grams of oyster sauce and stir-fry the rice noodles evenly so that each noodle can be coated with seasonings and sauce color. After stir-frying evenly, add the fried shredded carrots, bean sprouts, and beef, and finally add the chives and green onions.

section, then stir-fry evenly over the highest heat for no more than ten seconds, and then quickly remove it from the pan and put it on a plate. At this time, the beef is medium-done, which is also the most fragile stage. At the same time, the original flavor is retained to the maximum extent.

Then our dry-fried beef river is officially completed.

The finished dry-fried beef river is shiny and shiny without any extra drop of fat.