Spicy steak(xiang la zai pai )

Spicy steak

Introduction:

"My family are all carnivores. Ribs are often served as the main course. Because the bones are thin, the meat is fresh and tender, and it's easy to be cooked, it's often used as the main ingredient."

Production steps:

Step 1: soak the baby in clean water to remove the blood.

Step 2: take out the drain for later use.

Step 3: dice ginger, garlic and pepper, cut green and red pepper into small pieces, cut garlic seedling into small pieces, and set aside sesame and pepper.

Step 4: heat the frying pan, add ginger, garlic and pepper under the cold oil, and stir up the fragrance.

Step 5: stir fry the spareribs and dried peppers.

Step 6: dry the water, add cooking wine or yellow rice wine, and continue to stir fry.

Step 7: when the steak is half cooked, add salt, sugar, soy sauce and vinegar, and continue to stir fry.

Step 8: add pepper and sesame to add flavor.

Step 9: add green pepper, red pepper and garlic, stir well.

Step 10: stir fry the chicken well!

Materials required:

Steak: 500g

Ginger: small pieces

Garlic: how many

Zanthoxylum: 15

Dried pepper: 6

Sesame: 1

Green and red pepper: 2

Garlic sprouts: 2

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Vinegar: moderate

Sugar: a little

Pepper: a little

Chicken essence: a little

Note: 1, the spareribs is the most tender, suitable for frying, stewing, with a short time. 2. It can be soaked in clean water to remove the blood water. It doesn't need boiling water to blanch, so it doesn't taste good. 3. This dish is over medium heat from beginning to end without adding a drop of water. 4. Sesame can be put early, fragrance enough, as long as constantly stir fry will not paste.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Xiang La Zai Pai