Sauteed Beef Fillet with Bell Peppers(cai jiao niu liu )

Sauteed Beef Fillet with Bell Peppers

Introduction:

"I went out to work the day before yesterday. I ate out at noon and at night. I ordered a tea tree mushroom beef at noon and a fried mutton with Scallion at night. Both of them were very tender. My mother couldn't help but wonder if the meat had been processed. She usually didn't make it at home. To be honest, sometimes it's better to be a little less delicious than to add something. It's all for health. Many friends feel that the beef is not good at home, the main reason is that the beef is not bad. Fried beef has higher requirements for meat, and beef tenderloin should be selected. Mi Ma tried to use beef tenderloin, that is, using the usual method of bacon, salt, egg white, soy sauce, cooking wine and starch. It's also delicious. If you take the trouble to add some fruit and vegetable juice, the effect is better. You don't have to be afraid that you can't fry well. If you do it several times, it will be good. "

Production steps:

Step 1: material drawing.

Step 2: shred the beef.

Step 3: add salt to raw soy sauce wine and pepper powder.

Step 4: put on the starch, and then grasp evenly before the next pot.

Step 5: chop the green onion and ginger, and shred the colored pepper.

Step 6: after the frying pan is filled with oil and moistened, heat it up, heat the pan and cool the oil, then add the pickled shredded meat and spread it out.

Step 7: oil the bottom of the pot, stir fry ginger and scallion, and add shredded pepper.

Step 8: return the shredded meat to the pot, add salt, soy sauce and a little sugar to taste

Step 9: grind in the black pepper and take it out of the pot.

Materials required:

Sirloin: moderate

Green pepper: right amount

Red pepper: right amount

Yellow pepper: right amount

Ginger: right amount

Scallion: right amount

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Pepper: right amount

Black pepper: moderate

Sugar: right amount

Cooking oil: proper amount

Precautions: 1. The thick beef shreds should be as uniform as possible. 2. Run the wok first and then pour the oil, so that the meat will not stick to the wok. 3. Black pepper is the best ground now, it can not be replaced by pepper.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Cai Jiao Niu Liu