Private fried beef(si fang xiao chao niu rou )

Private fried beef

Introduction:

Production steps:

Step 1: add a little salt, pepper, spicy fresh, ginger powder and cooking wine, stir well;

Step 2: add another tablespoon of cornstarch, stir well and marinate for 10 minutes;

Step 3: peel the tomato and cut it into small cubes. Cut garlic and green pepper into small cubes obliquely;

Step 4: heat the oil in a hot pan. The oil temperature should be high. Stir fry the beef. When frying the beef, do not stick to the pan. Stir fry until the beef changes color. Put it out of the pan for standby;

Step 5: wash the frying pan, add a small amount of oil to heat, add tomatoes and stir fry the juice;

Step 6: stir fry the green red pepper and garlic, add a little spicy to improve the taste;

Step 7: stir fry the beef until the garlic is broken, then add a little salt and chicken essence.

Materials required:

Beef: 150g

Tomato: one

Green and red peppers: two for each

Garlic: 4

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Spicy: moderate

Ginger powder: right amount

Pepper: right amount

Raw powder: appropriate amount

Note: the main points of fried beef: 1, material selection is very important, we must choose tenderer tenderloin, I bought this today is "shoulder pole meat", that is, the meat on the back of beef, I look quite fresh, quite tender, pickled fried really good! 2. Marinate in place, do not just marinate for a while under the pot frying, at least 5 minutes; 3, the heat should be in place, the pot and oil should reach 80% heat, that is, when the beef is poured down to fry, it is appropriate not to stick to the pot, but also pay attention to the amount of oil to be more, if you pour more, you can finish the excess oil, and slowly you will master the amount of oil.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Si Fang Xiao Chao Niu Rou