Lily Beef

Lily Beef

　　Ingredients: 150g lean beef, 150g lily bulbs. Seasonings: Ginger, salt, MSG, garlic sprouts, water starch, cooking oil, and appropriate amounts of other seasonings. Knife work: Wash the lily bulbs, mix evenly with an appropriate amount of salt, soak for 15 minutes to extract the bitter juice, then rinse and soak in clean water. Cut the beef into 4cm-long thin slices and the garlic sprouts into sections. Cooking method: Stir-fry. Marinate the beef with salt and water starch, stir-fry in hot oil until scattered, then remove. Leave a bit of hot oil in the pan, add the squeezed lily bulbs and stir-fry briefly, then add the garlic sections, beef, and a sauce made from shredded ginger, salt, water starch, and MSG. Stir well and serve. Flavor profile: The lilies are fragrant and refreshing, while the beef is tender and savory—a local dish from Pu’an. Technical tips: Control the oil temperature and heat well; do not overcook the beef. (Guiyang)