Nanchang specialty stir fried beef with bamboo shoots

2024-05-15 03:01:02 354

The characteristics of Nanchang cuisine are spiciness, saltiness, and freshness. The color of the dishes is heavy, so there is more soy sauce added. This dish is not as refreshing as this one, but it is also very popular among many super spicy dishes, especially in summer when it tastes refreshing. Stir fried beef with bamboo shoots is a very classic pairing and a great love among people in Nanchang!

Details of ingredients

beef250 grams
JiaobaiTwo
Green and Red PepperTwo each
starch10 grams
Cooking wine1 tablespoon
salta little
Pepper powder1 small spoon
Old smoking1 small spoon
Chicken essencea little

Technique

difficultySimple
workmanshipfry
tasteMedium spicy
timeHalf an hour

Steps to make Nanchang specialty stir fried beef with bamboo shoots

1. Shredded beef.
2. Marinate beef with marinade for 30 minutes.
3. Wash two water chestnuts.
4. Cut the water bamboo into shreds.
5. Cut the green, red, and pointed peppers into thin shreds similar to the water bamboo for later use.
6. Heat up the wok with a little more oil, then pour in the beef and stir fry.
7. Stir fry until completely discolored, immediately remove from the pot and place on top of the fish to drain the oil.
8. Put an appropriate amount of drained oil into the wok to stir fry the beef, then add shredded bamboo shoots and stir fry.
9. When the shredded bamboo shoots start to soften, pour in the beef and stir fry. After stir frying, add a little salt and chicken essence to season.