Ingredients (for 4):
- Beef tenderloin - 300 g
- Dried shrimps - 12
- Dried shiitake mushroom - 3
- Dried radish - 2
- Red bell pepper - 1
- Celery - 100 g
- Dried tofu - 2
- Dried chili - 4
- Fatty pork - 200 g
- Garlic - 1 tbsp
- Ground bean paste - 1 tsp
- Fermented soy paste - 1 tsp
- Soy sauce - 1 tsp
- Chinese yellow wine - 1 tbsp
- Sugar - 1/4 tsp + 1/2 tsp
Procedures:
1. Cut the beef tenderloin into cubes.
2. Marinate the beef with sugar 1/2 tsp, tapioca starch 1 tsp and oil 1 tbsp.
3. Then add soy sauce 1 tsp to marinate the beef.
4. Soak the dried shiitake mushroom.
5. Cut the shiitake mushroom into small pieces.
6. Soak the dried shrimps until softened. Remove and retain the water.
7. Cook the dried shrimp with oil until fragrant, then remove.
8. Remove the fibers and cut the celery into small pieces.
9. Cut the dried tofu into small pieces.
10. Cut the dried radish into small pieces.
11. Remove the seeds from the red bell pepper and cut into small pieces.
12. Rinse the fatty pork and then put in boiling water to blanch for a short while.
13. Remove and cut the fatty pork into small pieces.
14. Put the fatty pork in a saucepan, add a bit of water to cook until the oil is extracted and the fatty pork is deep-fried to small pieces of residue.
15. Remove the fatty pork residue. Keep the pork oil for future use.
16. Heat the wok with a bit of oil, then pan-fry the beef cubes until both sides are browned. Remove.
17. Heat the wok with a bit of oil, then add the chopped garlic.
18. Add the shiitake mushroom, continue to stir-fry.
19. Add dried tofu, dried radish, celery and red bell pepper. Continue to stir-fry. Add the soaking water also.
20. Add ground bean paste and fermented soy paste. Continue to stir-fry.
21. Add dried shrimps, dried chili, fatty pork residue. Sprinkle with Chinese yellow wine and add sugar 1/4 tsp.
22. Add the beef cubes back in. Stir well and serve.
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