Bitter Melon

150g

Beef Tenderloin

200g

Supplementary Ingredients

Oil

Moderate

Salt

Moderate

Oyster Sauce

10g

Chicken Essence

5g

Wine

5g

Sugar

5g

Starch

Moderate

Pepper

Pinch

Steps

1. Prepare the beef without water, no need to wash it, just use a clean rag towel to absorb the blood on the surface of the beef. Because when the beef is cleaned with water before it is marinated, the beef will absorb water and destroy the fiber structure of the beef, which affects the taste of the beef.

2. Cut the beef into 2-mm slices, add salt, sugar and a pinch of pepper, and gently mix with your hands until the meat is sticky, then let it sit for 10 minutes to taste the flavor, then add a good amount of cornstarch and cooking wine, and then add 1 tablespoon of peanut oil.

3. Slice the bitter melon lengthwise into 4 pieces, remove the white scoops, and then slice it diagonally into large melon slices.

4. Sit in a pot of boiling water, add 2 tablespoons of peanut oil in the water, boil to a large boil, the bitter melon slices into the pot blanch to 9 mature, that is, fish up, drain and standby.

5. Prepare minced garlic and ginger.

6. In the seasoning bowl, pour the appropriate amount of cornstarch, chicken essence and oyster sauce, add water to make a thin gravy.

7. High heat will be the pan to 9 into the heat, pour the appropriate amount of peanut oil, burned to the state of light smoke, and then the first diced ginger, a few moments and then put the minced garlic, sautéed out the flavor.

8. Beef slices into the pot, quickly stir fry, stir fry until the beef brown, as shown in the picture.

9. Pour in the bitter melon slices and stir-fry until evenly distributed, then splash the thin gravy from step 6 along the sides of the pan and turn the pan over to coat all the ingredients.

10. Out of the pan, a little finishing that is.