raw materials: 1g of refined rice flour, 5g of wheat flour, 5g of mung bean starch, 1g of salt, 35ml of clear water, 1g of beef slices, 5g of leek, 3g of beet chips, 1g of Beijing white strips, 2g of carrot chips, 2g of onion chips, 2g of fresh soy sauce, 5g of soy sauce and 2g of oyster sauce. .5g of baking soda powder, 5g of starch, 1ml of cooking oil

Step

1. First, put soda into beef. Generally, only .3-.5g of soda is needed for 1g of beef. Then, add 15-2g of clean water, grab it evenly and let it stand for 1 minutes.

2. Drop soy sauce into the meat after ten minutes.

3. Add about 1g of oyster sauce.

4. Put the oyster sauce and sprinkle with black pepper.

5. Add Shao wine into the beef and grab it evenly by hand repeatedly.

6. finally, sprinkle the starch and grab it evenly by hand again, and grab the meat until it is sticky so that the seasoning can be fully absorbed into the meat.

7. Then pour in cooking oil and marinate for 5 minutes.

8. Pour the rice noodles into the cooking basin and add the mung bean starch and mix well.

9. Add wheat flour and mix well.

1. Then sprinkle 1 gram of salt and mix well.

11. Mix all the raw materials well, then pour in clear water and stir. When stirring, use a little force to completely blend the powder and water.

12. Then let it stand for half an hour.

13. Boil the water in the pot to preheat the container for hanging the skin. When hanging the skin, you can use an iron plate or a small frying pan. I use a small frying pan to make it easier and it is not easy to get burned.

14. Scoop in a proper amount of rice slurry and pour it into the frying pan. Squat the frying pan into the boiling water to insulate the water and start scalding the skin.

15. blanch the rice paste with boiling water after it is scalded until it is solidified.

16. Then scoop in cold water, cool it and take out the purified water for later use.

17. After making the rice skins one by one, cut them into strips with a knife.

18. Then mix in cooking oil to prevent adhesion.

19. Heat the wok and inject cooking oil. Pour the beef into the pot and slip it. Stir-fry the beef with strong fire to lock the water and make it fragrant.

2. Then pour in all ingredients except leek and stir well.

21. Stir well and pour in rice flour.

22, pour Shao wine and soy sauce, soy sauce and stir well.

23. Add oyster sauce and stir well.

24. Then sprinkle black pepper and stir well. At this time, stir quickly.

25. Stir all the ingredients and pour in chives.

26, stir-fry with high fire for two times before serving.

27, pan and plate.