Sliding willows
By VicentaLakin
Sliding willows are both a regular home dish and an easy meal. The simple approach is that mastering the fire of the willows is the key to this dish, and when the willows are oiled, the oil must be hot and the meat must be reded out to ensure a soft taste。
Recipe Recommendations
- beef tenderloin 200 grams
- eggs of 3
- lush 25 grams
- soy sauce 20ml
- salt 4 grams
- yellow wine 15ML
- white granulated sugar a little
- starch appropriate amount
- oil appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Sliding willows
1
cows will wash dry asphalt in thin slices (with a knife and beef cut open by 90°) and put in a bowl with yellow wine, 15 ml raw, starch, a little oil full of meat mixed and 20 minutes of pickled。
2
Eggs are filled with a little salt。
3
On the green cut into five centimeters long。
4
When oil is poured into the pot, the willows are poured into the pot, and the flesh becomes colored and the asphalt is recovered。
5
The bottom oils in the pots fill the eggs with eggs and the shovels stir up the eggs in one direction。
6
Cow willow and onion willows pour into the pot, with the rest of the salt, raw swirling and a few white sugars。