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 1) Wash the dry black
fungus, soak till become soft, wash
again
2) Tear fungus into small pieces,
boil in hot water for 5 minutes, drain
out
3) Remove skin of young lotus root,
wash and cut into think slices
4) Add 1 tbsp vinegar into 1 cup of
water, soak lotus root in, then drain
out
5) Cut beef into thin slices, marinate
10 minutes with seasoning (1)
6) Heat wok with 2 tbsp of oil, fry
black fungus and lotus root for 2
minutes
7) Add seasoning (2), stir fry until
water become dry, dish up for use
8) Heat wok with 2 tbsp of oil, stir
fry the beef to nearly cooked, dish
up
9) Heat wok again with 2 tbsp of oil,
fry ginger and mashed garlic
10) Add beef, stir fry and mix well,
sprinkle yellow wine (if any)
11) Add lotus root, black fungus,
carrot, spring onion, stir fry
12) Mix well, add sauce (1) &
(2) , stir and mix well, dish up and
serve
Remark
tbsp - table spoon
You can use water instead of Stock
Soup
If the beef tough, marinate 20 minutes
with soda to tender it
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