Jing Jiang Neu Liu

Description

Shredded beef tenderloin in Beijing-style sauce

Ingredients

• 250 g beef tenderloin
• 1 stalk spring onion
• 3 pieces dry black fungus
• 2 pieces garlic

Seasoning

• 1 tbsp light soy sauce
• ¼ tbsp soda powder
• ½ tbsp sugar
• 1 tbsp water
• 1 tbsp cornflour
• sesame oil and dash of pepper

Sauce 1

• 2 tbsp sweet bean paste
• 1 tbsp yellow wine

Sauce 2

• 5 tbsp water
• 1 tbsp light soy sauce
• 1 tbsp Chinese red vinegar
• 1 tbsp sugar
• 1 tbsp cornflour

Procedures

1. Wash the dry black fungus, soak till become soft, wash again, shredded.
2. Wash and wipe the beef tenderloin, shred, marinate ½ hour with seasoning.
3. Shred the spring onion into short stalks, cut garlic into small slices.
4. Heat wok with 3 tbsp of oil, stir fry the shredded beef until 80% done.
5. Add garlic and sauce (1) , stir fry for a while.
6. Pour the shredded fungus and spring onion, stir fry then add sauce (2).
7. Stir fry all materials for 1 minutes, dish up and serve.