Beef Stir-Fried with Cowpeas

Slice the beef, add 1/4 teaspoon of baking soda and 2 teaspoons of water, and mix evenly by hand. Then add 1/3 teaspoon of pepper and 1/2 tablespoon of cornstarch, mix a few more times, and finally add peanut oil or vegetable oil, mix well, and let it sit for 30 minutes. If you are not in a hurry to stir-fry, you can put it in an airtight container and store it in the refrigerator overnight (not the freezer compartment), and take it out to cook the next day;

Wash the cowpeas and cut them into sections for later use.

Slice the garlic, ginger, and shallots, and cut the bird's eye chili into rings; set aside for cooking.

Turn on the heat, add oil to the bottom of the pan, when the pan is slightly hot, add the beef. Do not pour it all in at once; add it in separate portions, stir-fry until 80-90% cooked, then remove and set aside.

Use the remaining oil in the pan, and if it's not enough, add an appropriate amount of vegetable oil. Then pour in ginger, garlic, scallion, and small chili peppers, and stir-fry until fragrant;

Pour in the cowpeas and stir-fry until just tender-crisp;

Pour in the beef;

Add 2/3 teaspoon of refined salt, 1/3 teaspoon of pepper, and 1 teaspoon of lightly salted chicken essence, and mix gently a few times;

Add 1.5 tablespoons of clear water and 1/2 tablespoon of cornstarch to make a starch water, stir-fry a few times, drizzle 1 teaspoon of high-proof liquor around the edge of the pan, then sprinkle 1/2 tablespoon of sesame oil as the finishing oil, mix evenly and it's ready to serve. Look, dishes that have been thickened with starch and finished with oil have a glossy look. Enjoy~~~~