I remember that when I was young, my father made this dish so that I still missed that delicious food. Now when I am away from home for a thousand miles, when I think about my parents, I will start to make all kinds of foods to ease my homesickness. The girl who wants to be in the middle of the year is now an adult mother, and continues the fine tradition of making all kinds of food for the family. This dish has simple ingredients and unique flavor, which is the best taste of the radish dish I cooked.
The white radish is peeled and cut into uniform silk. The dry pot (so-called dry pot, that is, no oil, white radish directly under the pot) removes excess water. This step is to remove the radish, and the soup will not affect the taste when fried. . The picture above shows the white radish after the simmering, and it is ready for use.
The beef tenderloin is shredded and marinated for a ten-minute period with a little soy sauce, cooking wine and sweet potato starch.
The oil pan is hot, the beef is smooth and tender, the ginger is poured, then the white radish and the pepper are poured. Quickly stir fry a few times, then the beef silk is poured back into the pot to add salt, soy sauce, and the garlic sprouts are quickly sautéed evenly. You can get out of the pot. This step is fast and the beef will be tender.
This step must be done in the white radish silk pan and stir-fry, otherwise there will be radish gas and soup to affect the taste. This dish is smooth and tender, and the radish salty savory strip is slightly sweet and spicy. It is worth a try.