Special Cantonese dish steamed beef with shredded tangerine peel
Beef 300g | Enoki mushroom 300g |
Onion and ginger Appropriate amount | Light soy sauce Three scoops |
Cooking wine 2 scoops | Chicken powder Appropriate amount |
Sesame oil 4 scoops | Salt One scoop |
sugar One scoop | Oyster sauce 3 spoons |
Tangerine peel One piece |
Step 1
Wash the beef and cut into thin slicesStep 2
Remove the tangerine peel and shred it, cut the scallions into sections, shred the ginger and add it to the beef.Step 3
Add sugar, salt, light soy sauce, oyster sauce, chicken powder and cooking wineStep 4
StirStep 5
Then add cornstarch and oilStep 6
Stir and marinateStep 7
Wash the enoki mushrooms, place them on a flat plate and steam them for 3 minutesStep 8
Spread the beef evenly on the enoki mushrooms, add a little shredded ginger, and steam for 8 to 10 minutes (I have more beef, so the time is longer). The amount is not large, usually 6 minutes is enough.Step 9
Add chopped green onion and it's done. Cooking techniques for the characteristic Cantonese dish steamed beef with tangerine peel and shredded tangerine peel