braised steak fillet(xiao chao rou )

braised steak fillet

Introduction:

"Xiaochaorou used to be a typical Hunan dish. It was made of sliced meat fried with green pepper. Just because her daughter didn't like spicy, she changed green pepper into Hangzhou pepper, which tastes crisp and sweet, fragrant but not spicy. I can't believe it's delicious. It's all gone. "

Production steps:

Step 1: prepare the ingredients

Step 2: slice the pork and set aside.

Step 3: cut off the root and top of the onion, and then cut it into shreds.

Step 4: wash Hangzhou pepper and cut it in half for use.

Step 5: heat the oil in the pot over medium heat. When it is 50% hot, put the streaky pork into the pot one by one, fry until the fat is transparent, and remove.

Step 6: leave the bottom oil in the pot. When it is 50% hot, add ginger, garlic and pepper to saute until fragrant.

Step 7: stir fry the onion.

Step 8: stir fry with Hangzhou pepper until soft and cooked (about 3 minutes)

Step 9: put the fried pork into the pot and stir fry for a while.

Step 10: add 10ml of June fresh soy sauce, stir fry with cooking wine, sugar and salt.

Step 11: stir evenly, then.

Materials required:

Pork: 300g

Hangzhou pepper: 100g

Onion: 80g

Oil: right amount

Salt: right amount

Soy sauce: 10ml

Cooking wine: moderate

Sugar: right amount

Pepper: 3

Ginger: 3 tablets

Garlic: 2 cloves

Note: 1 streaky pork itself contains more oil, do not put too much oil when frying. 2 June fresh special soy sauce is very fresh, do not put MSG.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiao Chao Rou