Minced beef with pickled pepper(pao jiao niu rou mo )

Minced beef with pickled pepper

Introduction:

"The pickled peppers I used this time are bottled peppers bought in Walmart. They are light yellow and slightly sour. For a long time, Americans like to eat them in hamburgers. The peppers I grow are mainly vegetable peppers, so it's more convenient to use bottled peppers instead of pickled peppers. I used to watch TV dramas or TV shows and say that Mexicans eat spicy food. In my opinion, it's not as spicy as our children's shoes in Sichuan and Hunan. "

Production steps:

Step 1: stir fry the minced beef in dry water and set aside;

Step 2: chop the pickled pepper;

Step 3: Chop garlic and ginger;

Step 4: stir fry minced pork and chili for a while, add soy sauce, salt, black pepper powder, Chinese prickly ash powder, sugar and cooking wine, and then stir fry minced pork evenly;

Materials required:

Minced beef: about 1 / 2 lb

Pickled peppers: 10-15

Garlic: 5-8

Ginger powder: 1 tbsp

Soy sauce: 1 tbsp

Sugar: 1 / 2 tsp

Salt: 1 / 4 tsp

Black pepper powder: 1 / 2 tsp

Pepper powder: 1 tsp

Cooking wine: 1 tbsp

Note: first, fry the minced beef a little bit dry, because some boxed minced meat will produce a lot of water when they are boiled; second, the amount of pepper can be increased or decreased according to the degree of spicy you like.

Production difficulty: simple

Process: simmer

Production time: one hour

Taste: medium spicy

Chinese PinYin : Pao Jiao Niu Rou Mo