干煸

indy

It's in Fuchsia Dunlop's book. But basically, I did this: 500g flank steak sliced into 丝, stir fried in about 6 tsp oil for about 10 minutes (no marinate, no seasoning). The oil turns clear, then the meat actually begins to sizzle about 5 minutes in. Then add a little bit of 绍兴酒. Continue until the meat turns a nice dark brown. Then push the meat up the side of the wok and tip the wok, and fry about 2 tbsp 郫县豆瓣酱 until the oil is nice and red. Then put in about 1 tbsp minced garlic and 1 tbsp minced ginger, and mix everything together and fry for another minute or so. Then put in the Chinese celery (cut into little sticks). Then 2 tbsp 红油 with the sediment, just a little bit of 老抽, and then just a little bit of 香油.

indy

Ganbian niurousi 干煸牛肉丝 (dry fried beef slivers with Chinese celery).