Ingredients：

Viet Huong "Flying Lion" Fish Sauce          1/2 tsp.
Beef Fillet Slice                                              200 g
Celery                                                              250 g
White Fungus                                                 100 g
Garlic                                                               30 g
Yellow Wine                                                    1/2 spoon
Brown Sugar                                                   1 tsp.
Salts                                                                  1/4 tsp.

 

Sauce：

Viet Huong "Flying Lion" Fish Sauce         2 tsp.
Brown Sugar                                                   3/4 tsp.
Sesame Oil                                                     adequate
Corn Starch                                                    1/2 tsp.
Water                                                               2-3 spoon

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Steps：​

1. Wash clean the garlic and white fungus, cut off sterigma. Put it into boiled water and cook 3 minutes, pick it up and set aside.

2. Beef cut into slice, mix spice into and stir, and then put some water, let the beef suck water, persevered it about 15 minutes.

3. Hot oil, put half garlic into pot, fried it smelling and pick up. Fried the beef until half-cooked and pick it up. Put the rest of garlic into pot to fried mins, add the celery and white fungus until medium-well.

4. Put the beef into pot, add some brown sugar and salt to cooked, sprinkle some yellow wine, turn off fire and put brand of Three-crab fish-sauce to cooked it.