Stir fried beef with ginger and scallion(jiang cong chao niu bai ye )

Stir fried beef with ginger and scallion

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: wash the beef blinds and cut into strips as shown in the picture.

Step 3: ginger peeled and sliced, red pepper seeded silk. Cut the scallion into sections and separate the scallion white and green.

The fourth step: boil water, boiling water, pour wine into the beef leaves, slightly remove, drain and drain.

Step 5: heat the wok, add Xuxiang, stir fry ginger, shredded pepper and scallion.

Step 6: turn to high heat, pour in the drained beef blinds and stir fry.

Step 7: turn to medium heat, add oyster sauce, Hunan chili sauce, chicken essence and a small amount of boiling water to taste.

Step 8: turn to high heat, stir fry shallot, thicken with wet flour. Pour a little sesame oil before leaving the pot.

Materials required:

Fresh beef: moderate

Ginger: right amount

Red pepper: right amount

Scallion: right amount

Cooking wine: moderate

Oyster sauce: right amount

Hunan chili sauce: right amount

Chicken essence: appropriate amount

Wet raw powder: appropriate amount

Sesame oil: right amount

Note: in addition to fresh ones, yellow or black ones are recommended. The white cattle blinds are made by soaking. This dish is fast food, not easy to stir fry for a long time, and the more the Kwai leaves are, the older they are. Similarly, it is not easy to blanch for a long time when blanching. After boiling, pour the water into the beef blinds for about 10 seconds and then take it out.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jiang Cong Chao Niu Bai Ye