“A famous classic dish in Cantonese cuisine, stir-frying in a dry pan throughout the whole process, without adding a drop of oil, dishes can not paste the pan, a drop of sauce from the pan can not come down, all rely on non-stop stirring to make sauce taste, making time of 1 minute, stir-frying in a big fire throughout the whole process.”
|River meal||200 grams|
|Mungbean sprout||100 grams|
|Hotbed chives||50 grams|
|Tasty sauce||50 grams|
|Dark soy sauce||10 grams|
|White granulated sugar||5 grams|
|Sesame oil||10 grams|
|Oyster sauce||30 grams|
|Flavor||Salty and fresh|
|time consuming||Ten minutes|
Cook lard in a pan until hot, pour onions into the pan, and stir-fry beef slices until discolored to ensure the meat is fresh and tender.
The frying pan is put in turn. Bean sprouts are stirred quickly over high heat until the bean sprouts are fragrant.
Add in the fried onion and beef slices, leek, onion, delicious soy sauce, old soy sauce, sugar, oyster sauce, continue to stir over high heat until the color is all stir-fried.
Put some sesame oil in the pan before you start to serve.