1, Thaw the tenderloin, wash it and cut it into strips. You can shred it, as you like.
2. Add cooking wine, soy sauce and a little starch to the cut tenderloin and marinate for about 10 minute. After marinating, stir-fry the tender meat.
3. Picked fresh Acanthopanax leaves should be re-selected to remove impurities and old terrier.
4, cold water immersion 10 minutes or so, repeatedly clean.
5, add the right amount of water to the pot, the water drops a few drops of oil, and the acanthopanax leaves are poured into the water.
6. Take out the leaves of Acanthopanax senticosus, soak them in cold water to remove the bitterness, or directly squeeze out the water and put them in the basin. Take it out after soaking in water, control the water or pinch off the water and cut it into pieces.
7. Add the right amount of oil to the wok, slide in the tenderloin and stir-fry until it becomes discolored.
8. Peel the shallots, wash and cut into sections, add the shallots and stir-fry, then add the acanthopanax leaves and stir-fry.
9. Add salt to taste, and other seasonings can be added according to personal taste. I didn't add anything except salt to keep the original flavor of Acanthopanax senticosus leaves, and put them out of the pot.
Cooking skills.
1, whether you buy acanthopanax senticosus leaves or pick them back, you must re-select them, remove impurities and clean them repeatedly to avoid mixing with other inedible wild vegetables and causing discomfort after eating.
2, Acanthopanax senticosus leaves can be cold, stir-fried, soup, stuffing, no matter how you eat it, you should boil it in boiling water and eat it with confidence. Acanthopanax senticosus leaves can't be eaten, so they can be blanched and frozen in the refrigerator, taken out at any time, or dried in the sun.