Stewed beef with shepherd's purse
By KayHeller
Ingredients: Shepherd's purse
Recipe Recommendations
- Shepherd's purse appropriate amount
- beef appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- peanut oil appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- baking soda appropriate amount
- starch appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Stewed beef with shepherd's purse
1
Soak the beef in cold water for about 6 hours in advance, with the water changed several times in the middle to soak out the blood inside. Remove the soaked beef, wash it, cut it into thin strips (the thinner the better), and place it in a basin.
2
Add appropriate amount of baking soda (pictured) and cooking wine, grasp well with your hands, and marinate for a while.
3
Add corn starch.
4
Add appropriate amount of corn oil to prevent adhesion during frying.
5
Then grasp it evenly with your hands, and set aside to marinate for 1 hour.
6
Remove the heel and yellow leaves from shepherd's purse.
7
Wash it several times with cold water to clean the sand inside.
8
Add water to the pot and bring to a boil, add the cleaned shepherd's purse, and blanch the water. The shepherd's purse changed color and was immediately taken out.
9
Spread it to the bottom of the plate.
10
Heat the pan and add appropriate amount of cooking oil to pour more.
11
Add the beef strips immediately and stir well. The following steps should be stir-fried quickly over high heat.
12
Stir fry until the beef changes color, add cooking wine, and stir well.
13
Add oyster sauce and stir-fry well.
14
Add chopped green onion and ginger slices and stir-fry well. Pour in appropriate amount of sesame oil before taking out the pan.
15
Place the stir-fried beef strips on the shepherd's purse.Stewed beef with shepherd's purse Make Tips
1. It is best to choose beef fillet or beef lin. 2. Marinating the beef with baking soda can make it smoother and tender. 3. The effect of adding edible oil to marinate is to prevent the meat from sticking together during the frying process and cannot be cut open. 4. The steps after the beef is put into the pot must be quick. 5. Because oyster sauce is added, there is no need to add salt.