Preparation materials: half a catty of beef tenderloin, 2g of sugar, appropriate amount of ginger powder, one tablespoon of soy sauce, one teaspoon of potato starch and one tablespoon of vegetable oil.
1, wash beef tenderloin, put it on a chopping board and cut it into shreds with a knife.
2. Put the shredded beef into the basin, put the sugar and ginger powder together, and grasp them evenly by hand.
3. Then add soy sauce, stir well with chopsticks and let stand for 20 minutes.
After 4.20 minutes, add potato starch and vegetable oil and stir.
5. Wash the wok and put it on the fire to dry. Brush a thin layer of oil on the wok.
6. Turn on the fire and heat it. When it smokes a little, change it to a small fire.
7. At the same time, add the right amount of base oil and pickled beef.
8. After the meat is put into the pot, turn on a small fire to shovel the meat, about half a minute to a minute, and start to stir fry over medium heat.
9. Stir-fry until completely discolored, and then take out the pot.