Accessories: starch (broad bean) 13g.

Seasoning: cooking wine 10g garlic 10g salt 5g onion 10g sugar 10g ginger 5g monosodium glutamate 2g douchi 15g soy sauce 15g sesame oil 10g peanut oil, each 40g.

The practice of frying beef with black beans and peppers;

1. Cut beef into thin slices with horizontal stripes, mix well with baking soda, soy sauce, clear water and dry starch, and cover the surface with a small amount of peanut oil for curing 1 hour;

2. Heat a wok with high fire, add a little oil, add pepper, salt and boiling water, stir-fry until cooked, and control the moisture;

3. Mix salt, monosodium glutamate, sugar, soy sauce, sesame oil and wet starch into thick juice;

4. Heat the wok and drain the oil. When it is 40% hot, add the beef slices and oil, and pour it into the filter screen to drain the oil;

5. Stir-fry garlic paste, lobster sauce and Jiang Mo, add Chili slices, onion slices and beef slices, pour cooking wine, thicken with sauce, add oil (bright oil), stir well, and serve.

For more information about stir-fried beef with black beans and peppers, please check out Mint.com Food Library/Restaurants/Chijiao Stir-fried beef.