Miyagi beef
By VicentaLakin
It's delicious, but you can't touch chicken these days. I've replaced peanut rice with cashew nuts
Recipe Recommendations
- beef tenderloin appropriate amount
- Pleurotus eryngii appropriate amount
- cashew appropriate amount
- cornflour appropriate amount
- salad oil appropriate amount
- Ginger, onion and garlic appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Miyagi beef
1
Prepare the material. I usually choose the ridge of the veal
2
Let's take the beef off first
3
And cut into small particles
4
Now we'll pick up the beef, put it in the bowl, smoke it, drink it, sugar it, grab it sticky with your hand, grab it together with water, get it to absorb the water, then we'll rub it in, then we'll put some salad oil on the water and we'll pick it up in the fridge for 15 minutes
5
At this point, you can get your cashew nuts cooked with hot oil
6
And the apricot mushrooms are cut into particles
7
And now we're gonna get some juice, some raw, salt, wine, vinegar, sugar, chicken, starch
8
Pick up the kettle, put it in the ginger onions, and then pour it into the beef9
Join the apricot mushrooms and go on fire
10
Inverted the sauce and the fire
11
Add cashews to flatten
12
I'll just put onion flowers in the end