Every time I go to a Hong Kong Style Tea Restaurant, I always have a lot to think about


Beef tenderloin
Some river noodles
Some leeks
Some sprouts
Some green onions
Some onions
A little fresh couple
2 tablespoons soy sauce Xinsheng
A spoonful of sugar
A spoonful of starch
A spoonful of cooking wine
Half a spoonful of soy sauce


Step 1
Slice beef tenderloin, add 1 tablespoon starch, 1 tablespoon cooking wine, 2 tablespoons soy sauce, Xinsheng, a little fresh meat, mix well and marinate for about 15 minutes

Step 2
After stirring.

Step 3
Remove the head and tail of mung bean sprouts, leave the white stem in the middle, shred the onion, and cut the leek and green onion into sections for standby.

Step 4
Soak the sand river powder in boiling water, completely whiten it, pick it up, drain the water and set it aside.

Step 5
Prepare a small bowl, add 2 tablespoons of soy sauce, half a teaspoon of soy sauce, a teaspoon of white sugar and a little fresh partner, mix well and set aside

Step 6
Cool the oil in a hot pot, stir fry the beef until it is slightly discolored, remove it after it is roughly 5 mature and set aside.

Step 7
Stir fry the remaining oil of beef over high heat, add shredded onion, sprouts and leek, and stir fry a few times

Step 8
Immediately add the soaked rice noodles and stir fry.

Step 9
Stir in the sauce and beef and stir well

Step 10
Stir fry.

Step 11
Finally, add scallions and stir fry until slightly soft, then start the pot ~

Step 12
A plate of steaming, dry fried beef river with smooth beef slices is running towards you ~ want to eat? Do it quickly ~