Flammulina velutipes and fat beef casserole

Recipe Recommendations

• Flammulina velutipes appropriate amount
• Fat beef roll appropriate amount
• onion appropriate amount
• ginger appropriate amount
• green onion appropriate amount
• starch appropriate amount
• cooking wine appropriate amount
• pepper appropriate amount
• soy sauce appropriate amount
• salt appropriate amount
• chicken essence appropriate amount
• sugar appropriate amount

• salty and fresh
• pot
• ten minutes
• ordinary

Steps for Flammulina velutipes and fat beef casserole

1

The fat beef I used was a fat beef roll I bought directly in the supermarket and was already cut. Cut off the old roots and corners of the mushroom mushroom and wash them. Mince ginger, garlic, onions, onions, and coriander for later use.

2

Boil water in the pot, put the mushroom in the heat and cook for three minutes, then pick up and drain the water.

3

While boiling water, add cooking wine, soy sauce, pepper, and starch to the fat beef, mix well, and marinate for five minutes.

4

Put oil in the pan, heat the oil, add minced ginger, minced garlic, and minced onion and stir fry until fragrant. Onions and cooking wine both help remove the mutton smell of fat cattle.

5

After frying until fragrant, add the fat beef and stir fry quickly. Use a spatula to disperse the fat beef while frying without sticking together.

6

As soon as the fat beef is finished, put the freshly cooked mushroom mushroom into the pan, then add salt, chicken essence, a small amount of sugar, and a small amount of pepper (because they were spared when the fat beef was just marinated, so put less at this time), stir fry for a few times, and finally add chopped green onion and minced coriander to start the pan.

Flammulina velutipes and fat beef casserole Make Tips

Recipe Categories