Ingredients preparation: green pepper, beef

Practice steps:

First, prepare about eight ounces of raw beef, wash it, cut it against the grain, and finally shred it, so it tastes better.

After cutting, put it into a basin, add water, grab it by hand, clean it, and wash the blood from the meat slices. Then take it out and put it in the colander, then squeeze out the water from the beef by hand and pour it into the basin.

Let's start pickling beef:

Add 2g of salt to the pan to season the base, 1 g of pepper to remove the fishy smell and refresh it, appropriate amount of cooking wine to remove the fishy smell, and10g of soy sauce to season it. Then repeatedly grab it evenly by hand to let the beef slices fully absorb the seasoning.

Add 0.5g baking soda powder to make the beef tender, add baking soda and cut off the beef fiber to make the beef tender and delicious. After grabbing it evenly, add a little water.

Then grab the beef evenly to make the beef slices absorb water, which can also make the fried beef more tender. Then set aside and marinate for five minutes to make it more tasty.

Let's prepare the raw materials:

After washing five green peppers, cut them from the middle, remove the pulp, cut them into triangular pieces, and put them in a basin for later use. Half a red pepper, also cut into triangular pieces and mixed with green pepper to color.

Cut a few pieces of garlic into garlic slices, cut ginger into ginger slices, put them together in a small pot, and grab some dried red peppers for later use. After the beef slices are marinated, add the egg white and stir.

Grasp it evenly with your hands and let the shredded pork be evenly wrapped with egg white. Adding egg white to meat slices can effectively protect lean tissue, retain moisture and nutrition, and make meat slices fresh and tender.

Add a little dry starch and mix well. Adding starch can make fried meat slices more tender and delicious. Finally, add a little cooking oil and stir well. Adding edible oil can prevent the meat slices from sticking during frying.

After all the materials are ready, we begin the next operation:

Heat the wok, pour in cooking oil, when the oil temperature reaches 40%, add the marinated beef slices, lubricate for about 20 seconds, and add the green pepper slices. /kloc-oil can be poured after 0/5 seconds.

Add half a spoonful of cooking oil to the pot, add ginger, garlic and dried red pepper until fragrant, add 5g of oyster sauce, stir and melt, and add beef and green pepper.

Turn on the big fire, stir fry a few times quickly, then pour in a little cooking wine to remove the fishy smell, continue to stir fry for half a minute, then leave the pot and start seasoning. Add 2g of salt, chicken powder 1g, pepper 0.5g to remove fishy smell and refresh, sugar 1g to refresh, take a few drops of soy sauce to color, turn on the fire, stir fry quickly 15s, and then turn off the fire and plate.