Tangsuyuk

Cover the starch with water, any amount, and refrigerate one to two hours until the water runs clear and a very thick layer settles underneath.

Pour the clear water off, mix egg white into the settled starch and add nothing else; that is the batter.

Soak the wood ear two hours.

Bring two cups of water to a boil for the sauce with the onion and wood ear.

Season the sauce with a teaspoon of soy sauce for colour, a teaspoon of salt and the unrefined sugar.

Fry the battered beef around one minute so it is really crispy, then fry it a second time just before serving.

Mix the corn starch with a little water and pour it gently into the boiling sauce until it thickens.

Finish the sauce with a teaspoon of sesame oil.

Mix two tablespoons of soy sauce with a tablespoon of apple cider vinegar for the dipping sauce.