The practice of pepper beef tenderloin
Preparation of ingredients: a piece of beef tenderloin, cut into strips of 1cm× 1cm×5cm, cut the stems of Hangzhou pepper and millet pepper by 5cm, and mince garlic slices, shredded ginger and chopped green onion for later use.
Pickling beef tenderloin: put the chopped beef tenderloin into a bowl, add pepper, salt, monosodium glutamate, soy sauce, egg white, cornmeal and a little cooking oil, stir well and marinate for 10 minute.
Start cooking: pour cooking oil into the pot, stir-fry beef tenderloin when the oil temperature rises to 50%, stir-fry beef tenderloin quickly with chopsticks to prevent adhesion, stir-fry beef tenderloin until it becomes discolored, then pour in Hangzhou pepper and millet pepper to pull oil for a few seconds, and then pour it out to control oil.
Leave a little base oil in the pot, pour in onion, ginger and garlic until fragrant, add oyster sauce, fresh soy sauce, soy sauce, monosodium glutamate, a little sugar and chicken powder to taste, dilute the juice with a little water, add starch, pour in beef tenderloin and pepper, stir-fry and pour in bright oil.
I made a delicious beef tenderloin with pepper in Hangzhou. It tastes spicy and tender, and it is very delicious! Like a friend can try!