Chaoshan people like beef, but also eat goods and invented a variety of ways to eat beef, according to the different parts of the beef to choose the most suitable cooking method, both to preserve the original flavor of beef, but also to ensure that the beef is smooth and tender. Shacha beef and kale is the specialty of Chaoshan mothers, and it also pinned all the tidal wanderers who missed their hometown. Beef is generally selected from the fresh beef that is currently being slaughtered, and the flakes are cut according to the grain of the beef; while the kale is selected from the red-footed kale, which is unique to the tidal cotton lake. Don't have a flavor~
First, the chopped beef is marinated in a little starch, sand tea sauce and soy sauce. Adding starch can make the beef taste more tender. But not too much.
Wash the kale and drain the water for later use.
Heat the oil in a hot pot, add the kale and stir fry until cooked, add seasoning with soy sauce. Stir fry evenly
The hot pot is oiled, and the beef is quickly sautéed. The beef is taken out in about three minutes and placed on the kale. You can enjoy it ~ PS: Do not add water and excessive stir fry during the process of frying beef. The beef is easy to get old, and it can be taken out in three minutes.