Beef with black pepper(hei jiao niu rou li )

Beef with black pepper

Introduction:

"It's a simple combination of Chinese and Western black pepper beef. It's very western to stir fry with butter. With colored peppers, Pleurotus eryngii and ginkgo fruit, it's more nutritious. The elderly and children are very suitable for the spring festival feast, and they don't lose face."

Production steps:

Step 1: prepare raw materials

Step 2: dice the beef, not too big, or it's not cooked well

Step 3: marinate beef with cooking wine, black pepper, starch and edible oil for 20 minutes

Step 4: dice Pleurotus eryngii and pepper

Step 5: Ginkgo more than ten good, blanch water reserve

Step 6: add more oil into the pan and stir fry the beef

Step 7: add about 20g butter into the pot and saute the onion

Step 8: pour in Pleurotus eryngii and ginkgo and stir fry

Step 9: pour in the fried beef, add a little water and smolder it slightly

Step 10: pour in 2 tablespoons of oil, salt and chicken essence to taste

Step 11: finally collect the juice and sprinkle the pepper

Step 12: Sprinkle with chopped black pepper, just a little

Materials required:

Beef: moderate

Pleurotus eryngii: right amount

Ginkgo: moderate amount

Color pepper: right amount

Starch: right amount

Black pepper: moderate

Butter: moderate

Oyster sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Cooking wine: moderate

Edible alkali: appropriate amount

Note: Tips: 1. Beef tenderloin is better, don't cut too big. 2. It's not easy to stick to the pot when salted beef is fried with oil. 3. If the beef is small and easy to mature, it can be smoldered without water, just like stir fry

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hei Jiao Niu Rou Li