Shredded beef with celery and pickled pepper(xiang qin pao jiao niu rou si )

Shredded beef with celery and pickled pepper

Introduction:

"I've eaten takeout for many days in my busy days. I'm really fed up. Today my younger brother has a rest, and Xiao Mengmeng is also at home. He thinks about cooking a few dishes, drinking some wine and so on. As my younger brother said, he talks about ideals and life. Haha, today I study the menu I just bought a few days ago, and I find that some dishes are drooling It's better to try it on your own. The name of the dish is "spicy celery, pickled pepper, shredded beef"

Production steps:

Step 1: clean the beef tendon and wash off all the blood on it

Step 2: shred the beef, try to cut it evenly, and stir fry it better

Third step: transfer to soy sauce, Baijiu, ginger, black pepper and dried starch, cover and cover for thirty minutes.

Step 4: Chaotian pepper, pickled pepper cut into thin strips, ginger cut into grains

Step 5: cut parsley pickle into 4 cm long pieces

Step 6: heat the oil over high heat. When it is 90% hot, put in garlic slices and pepper. When the garlic slices turn yellow, take out the pepper and discard them

Step 7: change the medium heat, add Chaotian pepper, pickled pepper, ginger and pickled vegetables, stir fry

Step 8: stir fry for about two minutes to remove the oil

Step 9: heat the remaining oil in the frying pan over high heat. When the oil is extremely hot, add beef tendon shreds and stir fry quickly

Step 10: once the meat is completely cooked, put the ingredients of the frying pan into the pot immediately

Step 11: add parsley section, continue to stir fry for about two minutes, add appropriate seasoning two sesame oil

Step 12: this delicious dish is out of the pot, you also try it quickly

Materials required:

Beef tendon: moderate

Parsley: right amount

Garlic slice: 15g

Shredded ginger: 15g

Zanthoxylum bungeanum: right amount

Black pepper: 5g

Soy sauce: 15ml

Dry starch: 15g

Oil: 90ml

Fresh Chaotianjiao: 100g

Sichuan pickled pepper: 100g

Highly Baijiu: 45ml

Pickles: (pickled cowpea, pickled radish, etc.) 50g

Note: features: hot and sour delicious, tender and soft beef, with this with white rice, eat up soul stirring ah

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xiang Qin Pao Jiao Niu Rou Si