Beef with pickled peppers is a home-cooked dish. The main raw material is beef, and the technology is frying. Because beef is cooked with huaxiu meat, it won't be overcooked, and it still tastes tender and elastic. Even garlic (because pickled peppers are sour) is crisp and sweet. Let's take a look at the practice of beef with sauerkraut!

Beef with sauerkraut raw material: lean beef 250g.

Ingredients of pickled beef: pickled red pepper 15-20, celery, soy sauce, salt, cornmeal, cooking wine, sugar and pepper;

The practice of pickled beef:

1. Slice beef and shred it. Add 2 tbsps of soy sauce, 2 tbsps of cornflour 1.5 tbsps, 2 tbsps of cooking wine 1 and pepper1and mix well.

2, pickled pepper oblique knife cut into spikes, seeded; Seed the green pepper and cut it into small strips; Shred celery.

3. Add a tablespoon of cold oil to the marinated meat and stir well (it is easy to stir when frying). Heat the wok, add a tablespoon of oil, then slide the beef into the wok and fry it until it is 80% cooked.

4. Heat the wok, add 1 teaspoon of oil, add pickled peppers and stir fry, and add a little salt.

5. Add beef and stir-fry, add 1/2 teaspoons of sugar and stir well.

Tips:

1, beef is not easy to cut. It is recommended to use a sharp knife. The finer the shredded pork, the more delicious it is.

This dish is suitable for cooking rice, and can also be used as the topping of beef noodles.

3. Celery has the function of lowering blood pressure. In general cooking, celery leaves will be removed. In fact, celery leaves are more nutritious than celery stems.

4. Compared with other meats, beef is older (that is, fibrous tissue) and has more tendons (that is, more connective tissue). It must be cut across the fiber line, that is, against the muscle line, so that the taste is good.

Note: If beef is used, pay attention to the heat. Don't overcook the beef, or the umami will run away.