Oyster sauce is a common condiment in Cantonese cuisine.The authentic oyster sauce beef is smooth, tender, and has no toughness and taste. It seems that it’s not easy to make it taste just right.

Cooking points:

1、Baking soda, pine meat powder is an indispensable marinade. The pickling time is as long as possible. The taste of beef is just guaranteed.

2、When the beef is put into the oil pan, the oil temperature should not be too high, usually medium well is better.

3、The Vegetarian oyster sauce can not be heated for a long time at a high temperature. Finally, the stir fry must be fast to avoid the decomposition of sodium glutamate into sodium pyroglutamate and loss of umami taste.

Way of cooking:

1、Cut the beef into slice and marinade for 30 minutes. Then add a little salad oil to the marinated beef and mix well to prevent overtime stickiness.

2、Put marinated beef into the pot and oil,take off when the color change immediately.

3、Put a small amount of oil in the pot on low heat, add the onion, ginger to the scent, add soy sauce, oyster sauce, chicken powder, white sugar stir fry for about 15 seconds, add beef and carrots and pepper, stir a little sesame oil and stir fry for 30 seconds. Add three tablespoons of water starch and wait until the soup is thick and drenched.