Silver Thread Beef
Signature house dish of Chunhualou Restaurant: Shredded beef coated in a starch slurry is deep-fried in a wire mesh ladle, yielding a golden hue, tender texture, and rich, aromatic flavor.
Ingredients
beef tenderloin (cut into thin strips)
to taste
cornstarch slurry (thick)
to taste
lard (or mixed with rapeseed oil)
to taste
rapeseed oil (mixed with lard)
to taste
Instructions
1
Slice and Coat
Cut the beef tenderloin into thin strips and coat them with a thick cornstarch slurry.
2
Deep-Fry
Place the beef strips in a wire-mesh skimmer and immerse the skimmer in lard or mixed oil. Keep the skimmer moving continuously in the oil, then lift it out after 30 to 50 seconds.
