When slicing beef, you should pay attention to cutting the beef thinly, then find a large bowl with a suitable size, pour all the cut beef in, then add a certain amount of ginger powder, sprinkle it evenly, put plastic gloves on your hands, grasp the seasoning evenly with both hands, and fully mix the meat with ginger powder. At this time, you can put the beef aside and marinate it for about fifteen minutes. Many people may not choose to marinate beef, thinking that the finished product will be very heavy and not suitable for eating. However, on the contrary, as long as the dosage is appropriate, a little less seasoning can be added in the later stage, and the meat will be very tasty, and it will not appear particularly salty or light. More suitable for people to eat.

Next, we need to prepare ginger, garlic and shallots. When buying ginger, we should pay attention to the fact that a large piece of ginger is not necessarily a good ginger, but that it looks golden in appearance and is not so rough in hand. This kind of ginger is a relatively good ginger. When choosing garlic, you can choose according to your own taste. If you usually eat with a relatively good taste, you are suitable to choose those older garlic. This kind of garlic is spicy and has a very heavy garlic flavor, which is very suitable for some people to eat. On the contrary, if you want to eat a lighter friend, you can choose the new garlic, which has a lighter taste. As for shallots, you can choose shallots with relatively small size, which are fresh and tender, not only can play a role in improving taste, but also can be used as decorations on dishes when necessary to make it look more delicious and attractive. If you need a spicy taste, you can also add some dried peppers.

After preparing these, cut the prepared dried peppers. Then you need to put oil in the pot, and then heat the oil. At this time, ginger and garlic can be put into the pot. Then the beef began to be put into the pot after it was sauteed and fragrant. Then stir-fry the fire. It must be noted that the speed in this process must be fast enough. After a little discoloration, add a certain amount of white wine, and there will be a very strong wine aroma immediately. At this time, the speed of stir-fry still cannot be stopped. In fact, the stir-fry of the fire is a very important step. Next, put the beef aside, leave a little space to deal with the dried peppers, and fry them until the fragrance comes out. Then put the beef back and stir-fry it together. If the beef is cut very thin, it will be fine when the color changes almost. Don't fry the meat too hard. At this time, it is good to add various condiments.

The beef must be cut thin to achieve the purpose of quick fire stir-frying. Except when frying beef, before ginger, garlic and red pepper, be sure to simmer. It is best to use dried red pepper for this dish, so as to have a taste. If you want to add fresh pepper, you can add a little. It is best not to use the round and chubby sweet pepper. The thinner the tip, the hotter the deformity. Remember.