braised steak fillet(xiao chao rou )

braised steak fillet

Introduction:

"It's a classic Sichuan dish. I used to like it most when I was at school, but 90% of the dishes in the canteen are peppers. It's really bad to choose meat from peppers. With our own kitchen, this dish has become the most common dish on our table. It's spicy and delicious

Production steps:

Step 1: batch diagram

Step 2: do not put oil directly into the frying pan cut pork stir fry slowly

Step 3: cut pepper, ginger and garlic well and set aside

Step 4: add cooking wine, sugar and soy sauce, stir fry slightly

Step 5: add in the cut pepper and stir fry

Step 6: until a little of the soup is left in the pot, the oil spills out again

Step 7: stir fried pork

Materials required:

Streaky pork: moderate

Pepper: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Note: 1. Be sure to choose pork, the fat of meat will make the whole dish look bright, and the flavor is also very good. At the same time, the meat will not appear too dry and chewy. 2. You can put more garlic. After frying with oil, the taste of garlic is better than that of sliced meat. 3. Pepper should be a little bit spicy, this dish is not spicy, it's really not delicious. 4. It's better to have more pepper, because if you can't eat spicy, add sweet pepper.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xiao Chao Rou