Main ingredient: 100g beef 300g garlic moss

Supplement: 3 dried red chili peppers

Seasoning: 1 teaspoon cooking wine (5ml) 1/2 teaspoon light soy sauce (3ml) 1 teaspoon cornstarch (5g) 2 tablespoons water (30ml) 1 tablespoon sweet noodle sauce (15ml) 1/4 teaspoon monosodium glutamate (1g)

Folding edit this page Segmentation Directions

1: Cut the beef into slices across the grain first, then change the knife and cut into julienne strips. Put into a bowl and pour into the cooking wine, old soy sauce and starch and mix well, put aside to marinate;

2, the head of the garlic moss removed, the whole root washed, with a knife first cut off the end of a little, and then change the knife cut into 3 cm long section;

3, the pan is hot and pour the oil, when the oil is 7 into the heat, put in the shredded beef sautéed until browned, then fish out and set aside;

4, the pan left the bottom of the oil, put in dry red pepper, then put in the dried red pepper, then put the garlic moss stir fry for 3 minutes, pour in water and continue to stir fry for 1 minute, seasoned sweet noodle sauce constantly stir fry with a spatula until uniform (about 30 seconds or so), the shredded meat back into the pot, sprinkle with monosodium glutamate can be.