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1
Slice beef, add 1 spoon of cooking wine, 1 spoon of oyster sauce, 2 spoons of soy sauce, 1 egg white, appropriate amount of refined salt, starch and baking soda, mix well, and marinate for 1 hour. -
2
Wash onions and white mushrooms and slice them into slices. -
3
Soak the pasta in tap water for 5 minutes (soaking can reduce the floating powder on the surface and make the pasta softer before cooking). -
4
Heat the pan with oil and fry the beef until it changes color. -
5
Melt the butter over medium heat and sauté the onions until fragrant. -
6
After the onions change color, add beef and mushrooms and stir-fry. -
7
Pour 4 tablespoons of tomato sauce, 1 tablespoon of soy sauce, and 1 tablespoon of cooking wine and stir well. -
8
Add appropriate amount of olive oil and refined salt to the pasta and cook until there is no hard core, remove and drain. -
9
Take a cooking pot, add beef and pasta, pour 200ml red wine and 300ml water, and stir evenly. -
10
Bring to a boil over medium heat, then turn to low heat and simmer for half an hour. -
11
Finally, turn to medium heat to reduce the juice.