Sichuan Cuisine: pickled pepper beef(chuan cai zui chang jian jia chang cai pao jiao niu rou )

Sichuan Cuisine: pickled pepper beef

Introduction:

"Pickled pepper beef is the most common home dish in life. It tastes mellow, hot and sour, soft and delicious. Recently, the weather is quite hot. I don't dare to eat too many spicy dishes. I'm afraid I'll catch fire. I put less pepper in this dish. It's OK to eat in summer. It's good for appetizers

Production steps:

Step 1: wash and slice the beef.

Step 2: add salt, cooking wine, starch, pepper powder, mix well, submerge for 20 minutes.

Step 3: add oil and heat in the pot, add chopped ginger, garlic, pickled pepper, red pepper and saute until fragrant.

Step 4: add the bean paste and cooking wine and stir well.

Step 5: stir fry the beef for 2 minutes, then add the starch to thicken.

Step 6: take out the pot and put it on the plate.

Materials required:

Beef: 400g

Pickled pepper: 100g

Red pepper: 4

Pixian Douban: 20g

Cooking wine: moderate

Starch: right amount

Pepper powder: right amount

Right amount: pepper

Shredded ginger: right amount

Garlic slices: appropriate amount

Note: 1. Try to cut the beef as thin as possible. If you don't have good knife skills, just like me, you can wash the beef and put it in the refrigerator for quick freezing until it's hard. 2. Put more oil in the pot, stir fry for a while, and the long fried beef will be old. 3. If you like spicy, you can stir fry the pickled pepper water with beef.

Production difficulty: ordinary

Technology: explosion

Production time: half an hour

Taste: Super spicy

Chinese PinYin : Chuan Cai Zui Chang Jian Jia Chang Cai Pao Jiao Niu Rou