Beef fillet with Hangzhou pepper(niu qi chong tian hang jiao niu liu )

Beef fillet with Hangzhou pepper

Introduction:

"It's a very popular dish. Hangzhou pepper is fresh and tender. It's a classic stir fry. In fact, the combination of pepper and meat is classic, just like the green pepper shredded meat loved by many people. Pepper itself tastes sharp and colorful, but after it is stained with meat flavor, it becomes more gentle and modest, and more easygoing. The sharp stimulation and raw astringency make the plump meat flavor moderate, not warm and not hot, and it tastes delicious. The spicy flavor under the greasy cover of meat is just good to provoke the appetite, not much, not much. Hangzhou peppers are much more gentle than ordinary peppers in nature. Apart from refreshing, they can hardly taste any spicy flavor. When they are combined with thick beef, they are really a couple of talented people and beautiful ladies. The implication of stir fried beef fillet with Hangzhou pepper

Production steps:

Cut beef into 1.0-1.0-1.0-1.0-1.0-1.0-1.0-1.0-1.0-1.0-1.0-1.0-1.0-1.0-1.0-1.0-1.0-1.0-1.0-1.0-1.0-1.0-1.0-. Wash Hangzhou peppers and remove their pedicels. Loosen them with a knife. Cut the long peppers into sections. Remove the seeds and tendons of red peppers and cut them into shreds.

Step 2: heat up the frying pan, add more oil, when it is 30% hot (I feel hot when I put my hand on the oil), add beef fillet and stir fry until it changes color, then remove and drain the oil.

Step 3: leave 3 tbsp oil in the pan, add garlic and stir fry until fragrant, add Hangzhou pepper and stir fry until raw.

Step 4: stir fry beef fillet and red pepper, add cooking wine and oyster sauce and stir well.

Materials required:

Sirloin: 300g

Hangzhou pepper: 300g

Red pepper: 50g

Garlic: 2 cloves

Starch: 2 tsp

Baking soda: 1 / 2 tsp

Soy sauce: 15ml

Cooking wine: 15ml

Oyster sauce: 30ml

Note: if the beef is not handled well, it will taste old. How to make the fried beef more smooth and tender? 1. After removing the fascia, the beef should be cut transversely, and the long fiber should be cut off, not along the fiber tissue, otherwise, it will not taste good, and it will not chew well. 2. When marinating beef, add a little baking soda and oil to make it tender and chewy. 3. When frying the meat, heat the pan to cool the oil, and add more oil. Use the method of smooth frying to change the color, instead of frying for a long time.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Original

Chinese PinYin : Niu Qi Chong Tian Hang Jiao Niu Liu