Today, this is completely out of thin air. The final taste is still OK. The winter bamboo shoots are crisp and the beef is tender. Only the oyster sauce is used as the seasoning, which not only keeps the taste of the food itself but also fresh!
Wash the winter bamboo shoots, hollow out, leave the upper part, spare the cut pieces, heat the hot water in the pot, pick up the cut winter bamboo shoots in the hot water, and then take the hollowed out winter bamboo shoots. Take a look at the hot water!
Cut the beef into thin slices, use the dry starch to mix and mix, put the oil in the pan, add the beef slices and stir fry and remove the color. Leave the base oil in the pan, add the onion ginger and garlic to the scent, add the winter bamboo shoots and stir fry. Emu oil, stir well, add beef, add salt to taste and cook!
Put the fried winter bamboo shoots into the skin of the hollowed out bamboo shoots, and get it.