Dry-fried Beef River must be stir-fried on the spot to capture the full flavor.
Wang Fan held the wok in one hand and a spoon in the other, placing the sliced and marinated beef into the wok when the oil was heated to 60% hot.
With a "sizzle," the rich aroma of the meat instantly spread out, but that's not what prompted the students' amazement.
It was when Wang Fan scooped some rice wine from the table beside him and drizzled it into the wok that a huge flame flared up with a "whoosh!"
That was the reason behind the students' exclamations.
As the flames subsided slightly, Wang Fan added a dash of soy sauce, flipped the spoon, and plated the beef tenderloin from the wok.
Without cleaning the wok, he threw in some trimmed silver sprouts, followed by onions and scallions, added a pinch of salt and continued stir-frying. The fiery flames reignited in the wok, naturally drawing more gasps from the students.
"This is real excitement!"
"Ka-tong, gou you ka-nou ji zi."
