Quick home style stir fried beef ribs with black pepper(kuai jie jia chang xiao chao sheng chao hei jiao niu zai gu )

Quick home style stir fried beef ribs with black pepper

Introduction:

"Now on the market, there is a kind of" beef spareribs "specially used for Western fried steak. The meat color is red and white, and it is suitable for lean and fat. Because it is veal, it tastes very tender and smooth after frying. Today, we will use this "cowboy bone" to make a home delicacy "raw fried black pepper cowboy bone". In the process of production, remove the cattle bone, or chop the bone into small pieces to fry, as follows:

Production steps:

Step 1: beef ribs, onion strips, red pepper strips, green pepper strips, winter bamboo shoots strips, black pepper juice, black pepper chips, oyster sauce, fresh soy sauce, chicken essence, yellow rice wine, dry starch, olive oil.

Step 2: remove the denim and cut into strips.

Step 3: cut the onion into strips and set aside.

Step 4: put rice wine, oyster sauce, fresh soy sauce and black pepper sauce into the cut beef.

Step 5: put black pepper into the denim bone.

Step 6: mix chicken essence and proper amount of dry starch, then add a little water and marinate for 15 minutes.

Step 7: heat up with a frying spoon, add some olive oil and stir fry the beef.

Step 8: color the meat and stir fry the onion evenly.

Step 9: stir fry the bamboo shoots.

Step 10: after frying the onion, pour in the color pepper and stir fry for several times.

Step 11: out of the pot code plate can be served on the table, this dish only takes 5 minutes to make.

Materials required:

Rib: 320G

Onion strips: 25g

Red pepper strips: 50g

Green pepper strips: 50g

Winter bamboo shoots: 80g

Black pepper juice: 10g

Black pepper: 1g

Oyster sauce: 15g

Fresh soy sauce: 10g

Chicken essence: 2G

Yellow rice wine: 10g

Dry starch: appropriate amount

20G olive oil

Note: this dish features beautiful color, peppery fragrance, smooth and tender taste, strong barbecue flavor. Warm tips: 1. To make this dish, it's best to use beef fillet. If you can't buy it, you can use beef fillet instead. However, when making the pulp, you should add water repeatedly to make the water fully mixed, and the dish will be smooth and tender after frying. 2. After pickling, you don't need to put any seasoning when frying. After stir frying, you can lock the water immediately, and it will be burnt, fragrant, smooth and tender, with barbecue flavor, very delicious.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Kuai Jie Jia Chang Xiao Chao Sheng Chao Hei Jiao Niu Zai Gu