Dry Fried Beef River

Overview

It's the first time I've done it today, and I'm just sharing how to do it, so my skills are naturally not very good. And I didn’t know it, but I put too much beef in it. But I cooked it very seriously, and after I finished frying, there was no oil in the pot or on the plate. As for the taste, if you are interested, just try my recipe and you will know?

Tags

• snacks
• cantonese cuisine
• children
• autumn recipes
• winter recipes
• lunch
• beef
• light soy sauce
• old soy sauce
• onions
• shahe fun
• starch
• white sugar
• green onions
• red pepper
• salt

Ingredients

Steps

1. 1 The main materials are ready;

   

2. 2 Cut the beef into thin slices and put it into a bowl, add an appropriate amount of light soy sauce and gravy, mix well and marinate for 10 minutes;

   

3. 3 Soak the dry rice noodles in warm water of about 50℃ until the rice noodles become soft, then remove and drain the water and set aside;

   

4. 4 During this period, cut onions, red peppers, green onions and ginger into shreds and set aside;

   

5. 5 Put oil in the pot and heat it over high heat. When more white smoke comes from the oil surface, add beef tenderloin slices and fry for half a minute until the meat slices change color. Remove and set aside;

   

6. 6 Then clean the pot, wipe off the water, heat it up, pour in cold oil, add shredded onions, ginger, onions and red peppers and quickly fry them in the oil;

   

7. 7 Then add the rice noodles and fry quickly over high heat until the rice noodles are evenly coated with the base oil;

   

8. 8 Then quickly add light soy sauce, dark soy sauce, sugar, and salt and stir-fry until all ingredients are colored;

   

9. 9 Finally, add the beef slices, stir-fry quickly until evenly distributed, then remove from the pan and serve on a plate.