Ingredients

Main ingredients

Yam

500g

Tenderloin

200g

Accessories

Oil

Appropriate amount

Salt

Appropriate amount

Onions, ginger and garlic

Appropriate amount

Okra

2 pieces

Green and red peppers

A little

Carrots

10g

Snow peas

10g

Light soy sauce

2 spoons

Starch

1 spoon

Cooking wine

2 spoons

Sugar

3g

Steps

1. Wash the iron yam and set aside

2. Slice the tenderloin, add salt, sugar, light soy sauce, cooking wine and starch and marinate for about 10 minutes

3. Cut onions and ginger into desired shapes

4. Cut okra into small slices with beautiful cross-sections

5. Cut red peppers, snow peas, and carrots into diamond shapes Slices

6. Slice garlic and green pepper

7. The iron rod yam is relatively thin, and it looks larger when cut into diamond-shaped slices

8. Soak the cut yam Prevent oxidation in clean water (in fact, I did a small experiment and found that iron stick yam is different from ordinary yam. It really does not oxidize without soaking in water, hehe)

9. Boil the water in the pot and add the yam. Blanch for 30 seconds

10. Pour into cold water and stir until crispy.

11. Blanch snow peas and carrots together, soak in cold water and remove.

12. Heat the oil in the pan, add the marinated meat slices, stir-fry quickly until white, and serve out

13. Leave the bottom oil in the pan, add onions, ginger shreds, green and red peppers and stir-fry Fry until fragrant

14. Add yam, snow peas and carrot slices and stir-fry evenly

15. Add meat slices and stir-fry evenly

16. Add garlic slices, autumn Stir-fry the sunflower evenly, add salt and light soy sauce to taste

17. Take the finished product out of the pan

18. Start enjoying

19. Finished product

20. Finished product

Tips

1. Before frying the iron rod yam, blanch it to keep it crispy

2. Choose your own ingredients Like to mix and match freely

3. Wrap the unused iron bar yam in plastic wrap and store it in the refrigerator to prevent oxidation