Beef silk
By VicentaLakin
A lot of people are getting old, and this time I'm teaching you how to make the best beef silk with the least-time mix
Recipe Recommendations
- shredded beef appropriate amount
- green pepper appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- medium spice
- explosion
- ten minutes
- simple
Steps for Beef silk
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No steps taken
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The key to this dish is not to put a drop of water in the middle of the frying, or to put the sauce on the beef silk, so the beef silk can be a little bit heavier。
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Let the boss cut you up when he buys beef. Take it home and wash it. Pepper Chess, look what you like. I like how many peppers put in five big ones. Creams don't have to be too dry, with a little water in the bowl, two spoons of starch, salt, soy sauce, a few drops of vinegar and about a spoon of wine. If you can't take it, you can lick it with your tongue, because when you fire it, you don't leave a salt. When it's fixed, it's hot and hot, and it's hot, and it's hot and it's hot. Put fresh beef silk oil back in the pot with hot peppers and see how well people like it. If you think it's all right, you'll be able to put up a plate with just-cooked beef silk。