Braised beef(hong shao niu rou )

Braised beef

Introduction:

"Beef is known as the proud son of meat. Traditional Chinese medicine believes that beef has the functions of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. Onion is a very common and cheap home dish. In foreign countries, it is known as the "Queen of dishes" with high nutritional value

Production steps:

Step 1: prepare all the ingredients. I used a piece of steak, which has been marinated. If there is no steak, fresh beef is OK. However, I need to beat the beef with a loosing hammer, loosen the tendons, and marinate it with a little soy sauce and tender meat powder for a few minutes.

Step 2: block the beef into the shape shown in the photo. The beef is slightly bigger and tender.

Step 3: do not put oil in the pot, pour in green pepper and salt, stir fry over low heat. You can't burn the bottom of the pot black, you must use a small fire. Then pour out the spare.

Step 4: add beef and diced garlic in a hot pan and stir fry over low heat

Step 5: when the beef turns pale red, add the onion and stir fry over low heat to make it evenly heated. About two minutes, add soy sauce, add green pepper. Continue to stir fry with low heat until all ingredients are well mixed and turn off the heat

Step 6: Loading

Materials required:

Beef: 150g

Garlic: 3

Red pepper: 1

Salt: 2G

Onion: half

Green pepper: 1

Fresh: 3G

Note: the whole process did not add a drop of water, is the separation of onion juice and beef juice to maintain stir fry, so the flavor is locked into the dishes. Keep stirring and low heat is the key

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Hong Shao Niu Rou