Shredded beef with Hangzhou pepper(hang jiao niu rou si )

Shredded beef with Hangzhou pepper

Introduction:

Production steps:

Step 1: prepare the ingredients. Remove the fascia of the beef, cut the beef into thick strips, and cut the Hangzhou pepper and red pepper into sections.

Step 2: mix the shredded beef with starch, cooking wine, soy sauce, baking soda and 1 tbsp oil and marinate for 20 minutes

Step 3: heat up the frying pan, add more oil, and when it is 30% hot (I feel hot when I put my hand on the oil), add beef fillet and stir fry until it changes color, then remove and drain the oil.

Step 4: put garlic in the oil pan, and the red pepper will burst out the fragrance.

Step 5: Hangzhou pepper, red pepper into the wok, cut raw.

Step 6: add shredded beef, oil consumption, a little salt seasoning.

Step 7: get out of the pot.

Materials required:

Beef: 250g

Hangzhou pepper: 250g

Red pepper: 50g

Red pepper: right amount

Garlic: 10g

Starch: 2 teaspoons

Raw soy sauce: 1 tablespoon

Baking soda: 1 / 2 teaspoon

Cooking wine: 1 tablespoon

Oyster sauce: 1 tablespoon

Salt: a little

Note: 1. After removing the fascia, the beef should be cut transversely, and the long fiber should be cut off, not along the fiber tissue, otherwise, it will not taste well, and it will not chew well. 2. A little baking soda and oil will make the beef smooth and chewy. 3. When frying the meat, heat the pan to cool the oil, and add more oil. Use the method of smooth frying to change the color, instead of frying for a long time. 4. Beef should not be eaten with ginger, it is easy to get fire.

Production difficulty: simple

Technology: explosion

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Hang Jiao Niu Rou Si