Ingredients: beef tenderloin 1000g cooking wine 3 tablespoons (45ml) onion 1 ginger 1 chunk (about 50g) pepper 50g dried red pepper 50g soy sauce 1 tablespoon (15ml) soy sauce 3 tablespoons (60ml) sugar 4 tablespoons (60ml).

Exercise:

1) Cut beef tenderloin into pieces with a size of 3cm and a thickness of 2mm, and soak them in clean water1h. Cut the onion into sections. Slice ginger for later use.

2) Squeeze the water out of the beef slices by hand and pour out the blood. Put it in a box, add onion and ginger slices, pour cooking wine and 1/2 teaspoons of salt (be sure to put less, because it needs seasoning when frying), and marinate for 30 minutes.

3) Cut the dried chili into sections (if you can't eat spicy food, don't cut it), and the ratio of dried chili to pepper is 1: 1.

4) Pour the light soy sauce, dark soy sauce, white sugar, the remaining 1/2 teaspoons of salt and monosodium glutamate into a bowl and mix well for later use.

5) Pour oil into the pot. When the oil is 50% hot, add pepper and pepper, stir-fry until fragrant, turn to low heat immediately, pour in marinated beef slices and stir-fry, stir with plenty of water, and then pour out the water.

6) Continue to turn the meat slices in the wok over low heat. When the water is completely dry (this step takes at least 10 minutes), pour the seasoning juice into the pot and stir-fry for 3 minutes. When the sauce is completely wrapped on the sliced meat and there is no soup in the pot, take out the pot and sprinkle with white sesame seeds.

Super wordy:

* * This recipe was taught by a Sichuan aunt in the program "The Beauty of Whole Foods". It tastes spicy and delicious, and the sliced meat is hard to chew, but it is neither firewood nor old. It can be used as an appetizer or a daily snack. Takeaway, giving away, all good.

* * You can make more at a time, and put it in a fresh-keeping box and put it in the refrigerator for at least 15 days.

* * If you want to have more Sichuan flavor, it is recommended to use Sichuan Dahongpao pepper, or you can increase or decrease the amount of pepper and pepper according to your personal hobbies. But the ratio should be kept at 1: 1.

* * Slices of beef tenderloin are soaked in water in order to fully remove blood, because this piece of meat is not hot. Soaking in water can not only remove blood from the meat, but also remove the fishy smell of the meat.

* * Because it takes a long time to fry and there is no soup, it is recommended that you use a non-stick pan to cook it.

* * Many new housewives have always had a headache about the dosage of recipes. The problem of measuring spoon can be found: the key to gourmet recipes-the spoon in the recipe.

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It's not over until you die-spicy beef jerky

Ingredients: beef tenderloin 1000g cooking wine 3 tablespoons (45ml) onion 1 ginger 1 chunk (about 50g) pepper 50g dried red pepper 50g soy sauce 1 tablespoon (15ml) soy sauce 3 tablespoons (60ml) sugar 4 tablespoons (60ml).

Exercise:

1) Cut beef tenderloin into pieces with a size of 3cm and a thickness of 2mm, and soak them in clean water1h. Cut the onion into sections. Slice ginger for later use.

2) Squeeze the water out of the beef slices by hand and pour out the blood. Put it in a box, add onion and ginger slices, pour cooking wine and 1/2 teaspoons of salt (be sure to put less, because it needs seasoning when frying), and marinate for 30 minutes.

3) Cut the dried chili into sections (if you can't eat spicy food, don't cut it), and the ratio of dried chili to pepper is 1: 1.

4) Pour the soy sauce, soy sauce, white sugar, the remaining 1/2 teaspoons of salt and monosodium glutamate into a bowl and mix well for later use.

5) Pour oil into the pot. When the oil is 50% hot, add pepper and pepper, stir-fry until fragrant, turn to low heat immediately, pour in marinated beef slices and stir-fry, stir with plenty of water, and then pour out the water.

6) Continue to turn the meat slices in the wok over low heat. When the water is completely dry (this step takes at least 10 minutes), pour the seasoning juice into the pot and stir-fry for 3 minutes. When the sauce is completely wrapped on the sliced meat and there is no soup in the pot, take out the pot and sprinkle with white sesame seeds.

Super wordy:

* * This recipe was taught by a Sichuan aunt in the program "The Beauty of Whole Foods". It tastes spicy and delicious, and the sliced meat is hard to chew, but it is neither firewood nor old. It can be used as an appetizer or a daily snack. Takeaway, giving away, all good.

* * You can make more at a time, and put it in a fresh-keeping box and put it in the refrigerator for at least 15 days.

* * If you want to have more Sichuan flavor, it is recommended to use Sichuan Dahongpao pepper, or you can increase or decrease the amount of pepper and pepper according to your personal hobbies. But the ratio should be kept at 1: 1.

* * Slices of beef tenderloin are soaked in water in order to fully remove blood, because this piece of meat is not hot. Soaking in water can not only remove blood from the meat, but also remove the fishy smell of the meat.

* * Because it takes a long time to fry and there is no soup, it is recommended that you use a non-stick pan to cook it.

* * Many new housewives have always had a headache about the dosage of recipes. The problem of measuring spoon can be found: the key to gourmet recipes-the spoon in the recipe.