1. Wash and shred the onion first, and use it with the silver bud onion.
2, fire, heat the pot, be sure to heat the pot, add wide oil, burn to 20% oil temperature, and lubricate the pasty beef. Note that the lubricating oil is not frying oil. The lubricating oil is to cook the beef at low temperature, so that the beef will be more tender and smooth. When the beef is cooked, pour it out and control the oil for use.
3. Stir-fry the vermicelli with base oil until slightly discolored, add a little salt, soy sauce and soy sauce to taste, and then stir-fry over high fire. Be sure to fry with high fire.
4. After uniform coloring, add silver buds, onion segments, shredded onion and oiled beef, and continue to stir fry over high fire until the pot smells.
Pot gas is the burnt smell produced when the ingredients are fried at high temperature, and it adheres to the pot body. Get out of the pot before Niuhe gets burnt. So this dish needs the basic skills and speed of a chef.
A hot, fast, dry and fragrant fried beef river is ready.