The creator of this dish is my mother. Her old man never eats lean meat, but can kill a whole set of this. why? Because this lean meat is not raw, not greasy, not greasy, of course, it is not thin, eating is the entrance to the instant, full of mouth is the fat of beef.
After cutting the strips with the beef, add a spoonful of oil, a spoonful of soy sauce, a spoonful of cooking wine, grab the well, and cover the plastic wrap for at least half an hour.
Wash all other materials
Cut the diced green pepper, diced onion, diced mushrooms, chopped green onion, ginger slices, beef and starch
Put a large spoonful of oil into the pot, place the ginger slice, stir the beef into the pan and stir fry. After discoloration, take the oil on the kitchen paper (may be omitted)
The onion is sautéed in the pot, the mushroom is sprinkled with mushrooms, stir fry, and the water is slightly simmered.
After the color pepper is cooked, add some salt to stir fry, turn off the heat, and cut the beef.
Out of the pan, the mouth is instant, full of mouth oily aroma
This recipe will be greatly discounted with ordinary beef. I use the Australian BMS grade 5 beef, wagyu beef. It’s better to use 12th grade or Kobe beef... but I can’t afford it for a small citizen. Ordinary beef can also be very tender, but it belongs to wagyu's oily fragrance, which is the key to the world's number one.