"Spicy beef" delicious to the bottom of my heart(shuang la ban niu rou shuang dao xin di de mei wei )

"Spicy beef" delicious to the bottom of my heart

Introduction:

"Beef tendon is sauce in advance and put in the refrigerator to keep fresh. At noon, I took out a piece and mixed it with a refreshing spicy beef according to the practice in the back kitchen. The taste is really good!"

Production steps:

Step 1: cut onion, ginger, green and red pepper into shreds, and cut parsley into sections

Step 2: take a piece of beef tendon with sauce

Step 3: slice evenly

Step 4: add Laoganma Douchi, Hunan chili sauce and other ingredients

Step 5: add Tiancheng Yiwei super fresh soy sauce, oyster sauce, homemade chili oil and sugar

Step 6: mix well

Step 7: the final plate can be loaded!

Materials required:

Sauce beef: 300g

Shredded scallion: right amount

Shredded ginger: right amount

Shredded green pepper: right amount

Shredded red pepper: appropriate amount

Coriander section: moderate

Lee Kam Kee oyster sauce: right amount

Li Jinji jiuzhuang oyster sauce: right amount

Tiancheng Yiwei super fresh soy sauce: appropriate amount

Laoganma Douchi: right amount

Hunan chili sauce: right amount

Sugar: right amount

Sesame pepper oil: right amount

Note: the key point of this dish is to add all kinds of seasonings according to the degree of beef flavor, because it needs to choose beef tendon to make, so that the taste will be strong!

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Shuang La Ban Niu Rou Shuang Dao Xin Di De Mei Wei