Production method:
1, beef forest meat is boned and cut into horizontal slices, that is, anti-silk slices. Then salt, chicken powder, baking soda and corn flour are marinated with appropriate amount of water. The ratio of beef to seasoning is 1: 1: 1: 2. When curing, don't add too much water at a time, but add it several times. Beef with sauerkraut should feel elastic when squeezed by hand.
2, green pepper, red pepper to seed, cut into elephant-like horns, that is, diamond horns, and onions.
3. Crush the lobster sauce a few times with the back of the knife, but not too much. Heat a little hot oil in the pot, stir-fry lobster sauce, turn off the heat, stir-fry for a while, and add some garlic to stir-fry a few times. Put it aside for use.
4. Put the wok on the fire, release the oil, and when it is 50% hot, pour in the marinated beef slices and oil. When the beef slices slightly change color, take out the beef slices for later use. Onion horns are also oiled.
5. Wash the wok, re-ignite, add the base oil, add minced garlic, Jiang Mo, dried chopped green onion and scallion belly, stir-fry the lobster sauce, saute until fragrant, and then add green pepper and red pepper to stir-fry a few times.
6. Pour the oiled beef and onion horns into the pot and sprinkle with a little cooking wine. At this time, add salt, chicken powder, sauce king, sauce king, sugar and oyster sauce according to your own taste.
7. When cooking, you need to put a little soup (water) into the pot, then thicken it with water starch, and add Ming oil to stir fry.
Tips:
1, Douchi suggested buying Yangjiang Douchi (boxed).
2. Niu Lin can also use beef tenderloin instead. For beginners, beef fillet is easier to learn.