condiments

250g lean beef and 250g fresh mushrooms.

condiments

Corn flour 12g cold water 250ml

3 grams of chopped green onion with a little garlic paste.

Ginger slices 3g, refined salt 5g.

40g of soybean oil and 65g of sauce (or hot water).

1. Wash lean beef, cut it into thin slices, add garlic paste, Jiang Mo and refined salt, and fish well.

2. Wash fresh mushrooms with silt, remove pedicels and cut into large pieces for later use.

3. Heat the wok, add soybean oil, heat it to 70%, add beef, stir-fry over high fire until the meat turns white, then add mushrooms, stir-fry a few times, pour in seasoning juice, turn to low heat, cover the lid and stew for 2 minutes.

4. Stir the corn flour evenly with cold water, put it into the fried shredded beef pot, and keep stirring until it thickens. Finally, mix beef and corn syrup evenly, take out the pot, put it on a plate and sprinkle with a little chopped green onion.