Assorted veal(shi jin xiao niu rou )

Assorted veal

Introduction:

"The salting process of fried beef is the key, the tenderness and smoothness of meat is related to the meat quality itself, and the salting process plays an absolute role."

Production steps:

Step 1: shred beef tenderloin against the grain, add wine, salt and soy sauce, stir well, pour in starch, stir well again and marinate for 5-10 minutes;

Step 2: wash ingredients and cut into shreds;

Step 3: shred onion and ginger;

Step 4: heat up the pan, add oil, slide in the shredded beef and stir fry;

Step 5: when the beef turns white and has a little blood, it is ripe. At this time, add shredded onion and ginger, stir fry a few times, pour in shredded pepper, add a little salt, and continue to stir fry for about 1 minute;

Step 6: loading.

Materials required:

Sirloin: 150g

Green pepper: half

Red pepper: 1 / 4

Yellow pepper: 1 / 4

Salt: right amount

Cooking wine: 1 tbsp

Soy sauce: half a teaspoon

Corn starch: 1 tbsp

Scallion: right amount

Ginger: right amount

Note: 1. Beef tenderloin (also known as beef fillet) is the most tender, so you should use tender tenderloin to make this dish; 2. Green peppers should use spicy peppers as far as possible, spicy peppers can also be used for those who like spicy, salty and fresh with spicy, which is the beauty of this dish; 3. Make this dish with corn starch or other starches with better taste. 4. The amount I do is relatively small, so I can increase it according to my own situation.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Shi Jin Xiao Niu Rou