Sauce shredded beef

1

Cut the beef evenly into shreds along the texture and place it in a large bowl. First add soy sauce, soy sauce, sugar, cooking wine, and tender meat powder (or BakingSoda) and pepper noodles, grab with your hands until they are sticky, add 1 teaspoon of water, then grab with your hands until the meat absorbs the water, add 1 teaspoon of water, and then grab until the water can completely enter the meat. Never pour in the water in one go. At this time, if the meat is still dry, add 1/4 teaspoon of corn starch, grab well, then add 1/2 teaspoon of oil to seal the water, grab a few more times, and let the beef stand for about 30 minutes. This gives the meat time to absorb the seasoning we just put in.

2

Shred potatoes, rinse them several times with cold water, rinse off the starch, cut off the green parts of the spring onions, cut the spring onions into sections and then shredded.

3

Place the juice ingredients in the bowl to prepare the juice.

4

Open the pan and cook the pan until it is about 40% hot (use your hands to approach the pan and feel it is hot, not too hot), add the oil, immediately add the shredded beef in a scattered manner, wait for 15-20 seconds, use a spatula or a large spoon to spread the shredded pork, push until the beef turns white, indicating that the beef is basically cooked, serve up for later use.

5

Start another pan, heat the oil, add a little 3 slices of ginger and garlic (patted), add the shredded potatoes when fragrant, stir fry until 6-7 ripe, add appropriate amount of refined salt and pepper, and stir fry evenly until cooked.

6

Spread it evenly on the plate to be produced.

7

The step of frying the sauce is also very critical. Start another pot, pour in the bowl of juice over medium to low heat, and constantly push with a shovel or a large spoon until the sauce shines and the aroma of the sauce is smelled. The bubbles roll until it feels like you can hold the spoon. Master Qu Hao called it "Qi Ding Diao", which is very vivid.

8

Immediately add the shredded pork, turn evenly, add a few drops of sesame oil, and turn a few times.

9

Out of the pan, pile the shredded pork on the shredded potatoes, spoon out the sauce in the pan, pour it on the surface, and then put shredded green onions on the shredded pork surface. You're done.

Red wine served with beef has a first-class taste and an attractive aroma. Master Qu Hao warned three things: First, add a small amount of water when marinating the beef to allow the muscles to absorb water and allow the meat to fully expand; not: add starch when water is not added to the beef. Second, requirements: When frying the shredded beef, disperse it into the pan; no: don't pour the whole piece of meat into the pan; third, requirements: stir-fry the sauce until it is heated, first, it must be bright, and second, it must smell the aroma of the sauce, stir-fry until it bubbles up. It feels like "air tops the spoon". Don't: Don't pour the beef into the pan without frying the sauce or before the sauce is cooked.