ginger, onion and garlic
light soy sauce
The most economical way to make mushroom fatty beef [sour, salty, slightly spicy]
Take the fatty beef out and defrost it, use a not particularly thin, slightly thicker beef flavor! Mushroom slices, button mushroom root removed and washed, green onion and garlic diced, finger pepper sliced diagonally (if you are afraid of too spicy, you can remove the seeds and rinse)
In a circle of oil in a pan, the onions, garlic and chillies are sautéed, and you can now cook the noodles in a separate pan!
Remove the mushrooms and mushrooms from the water in boiling water, stir the fatted beef for 10 seconds to change the color.
Put the blanched mushrooms and mushrooms into the sautéed onion and garlic, then pour in the prepared tomato sauce.
Add the water, soy sauce, oyster sauce and salt and bring to a boil.
When the soup comes to a boil, spread out the fatty beef, add the rest of the green onions and cook for 15 seconds, then turn off the heat!
The sweet and sour mushroom fatty beef will be fine!
2⃣️ The fatty beef is watered first to get rid of the original fishy taste and excess blood and fat, but it should not be cooked longer or the meat tends to get old.