Braised beef tenderloin (other braised beef is also acceptable), green pepper, onion, ginger, garlic cloves, lobster sauce, Pixian watercress (optional), old brine, soy sauce and sugar.

Preparatory work:

Change the cooked beef tendon into thin slices, cut green pepper and onion into horse ears, and cut ginger and garlic into grains.

Practice steps:

1. Heat oil in a wok, add Jiang Mo, minced garlic and lobster sauce and stir-fry until fragrant. If you like spicy food, you can add a few spoonfuls of Pixian bean paste to stir-fry red oil.

2. Pour in green and red peppers and onions, stir-fry evenly over high fire, then pour in beef and stir-fry, add some old halogen, soy sauce and sugar to taste, and start the pot.

Experience sharing:

1, Huiguo beef is a popular home-cooked menu in Wuhan. The stewed beef fried in this way is particularly fragrant, especially when it is cooked, especially when it is fried with green peppers and onions. It tastes better, because onions and beef are very well matched, and the spicy taste of green peppers is also my favorite taste forever.

2. When frying green and red peppers and onions, press the peppers and onions to the bottom of the pot while frying, and use the high temperature baking at the bottom of the pot to force out the fragrance of peppers and onions.

3. Some Wuhan people stir-fry beef, and also like to add green garlic leaves and marinated tofu, as well as marinated lotus root slices, all of which are delicious.

The Wuhan version of cooked beef doesn't need much seasoning. Just season with a little old salt water, soy sauce and sugar. Do not add monosodium glutamate or chicken essence. You can add a little salt to the heavier ones.

There is a Guo Hui beef in other places, but it is very different from the Wuhan version of Guo Hui beef. Just fry the beef until it is golden brown, then fry it in a pot and pour the sauce on it.