Main ingredients:

Beef tenderloin about150g

Medium potatoes 1 piece

2 onions

2-3 slices of ginger

Garlic 1 grain

Main seasoning:

First, curing materials

Light soy sauce 1.5 teaspoon

Sugar 1/4 teaspoons

Cooking wine (or brandy) 1 teaspoon

Soy sauce 1/8 teaspoons

Tender meat powder or baking soda 1/8 teaspoons (don't like it)

Pepper 1/8 teaspoons

Starch 1/4 teaspoons

Vegetable oil 1/2 teaspoons

(In fact, the operation is not so precise, mainly relying on personal experience or taste)

Second, the bowl of juice materials:

Seafood sauce 1 tablespoon

0.5 tbsp bean paste

2 tablespoons of red wine

Sugar 1.5 tbsp

Soy sauce 1/3 tablespoons

Water 1-2 tablespoons

method of work

1. Cut beef into shreds evenly along the grain, put it in a big bowl, first release the soy sauce, soy sauce, sugar, cooking wine, tender meat powder (or Baking Soda) and pepper noodles, until it is sticky by hand, add 1 teaspoon of water, then grab it by hand until the meat absorbs water, then add 1 teaspoon of water, and then catch it until the water can be completely absorbed. Just add 1 teaspoon of water starch, if it is wet, add 1/4 teaspoon of corn starch, grab it evenly, then add 1/2 teaspoon of oil to seal the water, grab it a few times, and let the beef stand for about 30 minutes, so that the meat has time to absorb the seasoning we just put in;

2, shredding potatoes, repeatedly rinsing with cold water for several times, washing away the starch, cutting off the green part of the onion, cutting the scallion into sections and then shredding;

3, putting the bowl juice material in a bowl to prepare the bowl juice;

4. Boil the pot until it is about 40% hot (when you approach the pot with your hand, you feel it is hot, but it is not too hot), drain the oil, immediately put the shredded beef in dispersedly, wait 15-20 seconds, push the shredded beef with a spatula or a big spoon until the beef turns white, indicating that the beef is basically cooked, and put it away for later use;

5. Take another pot, put oil in the pot, add a little ginger 3 slices and garlic (patted), pour in shredded potatoes when the fragrance bursts, stir-fry until 6-7 ripe, add appropriate amount of salt and pepper, and stir-fry evenly until cooked;

Six, evenly spread in the disc to be produced;

Seven, stir-fry sauce step is also very important, another pot, medium and small fire, pour in the bowl of juice, constantly push with a shovel or a large spoon, push until the sauce shines and smells the aroma of the sauce, and the bubbles roll to the feeling of holding a spoon. Master Qu Hao is called "air top spoon", which is very vivid;

Eight, immediately add the shredded pork, turn it evenly, add a few drops of sesame oil, and turn it over a few times;

Nine, out of the pot, pile the shredded pork on the shredded potato, scoop out the sauce in the pot, pour it on the noodles, and then put the shredded onion on the shredded pork, OK.