Beef With Shining Noodles Soup
|Dried bean threads||4 Ounce|
|Boneless beef||3⁄4 Pound, cut into pieces|
|Fermented black beans||3 Tablespoon|
|Salad oil||2 Tablespoon|
|Minced garlic||1 Tablespoon|
|Dry chile peppers||6 Small|
|Chicken broth/Canned||6 Cup (96 tbs)|
|Soy sauce||1 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Green onions||3 , cut in 2 inch lengths|
|Sesame oil||1 Teaspoon|
Cover bean threads with warm water and let stand for 30 minutes.
Drain, then place on a cutting board and cut in 6-inch lengths.
In a bowl, blend cornstarch, sherry, and the 2 teaspoons oil.
Add meat and mix well; let stand for 10 minutes.
Rinse black beans and drain.
In a 3-quart pan, heat the 2 tablespoons oil over medium heat.
Add black beans, garlic, and whole chile peppers.
Cook, stirring, until spices smell fragrant and begin to brown
Do not allow spices to burn.
Add chicken broth, soy, sugar, and bean threads.
Bring to a boil, then reduce heat and simmer, uncovered, for 5 minutes.
Stir in meat and onions and cook, stirring occasionally, just until meat loses its pinkness