Jiang Shui can cut two or three slices of ginger, crush them in a bowl by hand, and then pour the ginger juice into the bowl.
3 grab 1 min, grab evenly, and marinate 15 min after the meat strips become sticky.
This is the most important step. After curing 15 minutes, pour about 25g of cooking oil into the bowl to seal the beef tenderloin with cooking oil and soak it for two hours. In the restaurant, a lot of pounds were immediately sealed up for use.
5 hot pot oil cooling. When it is 40% to 50% hot, add beef tenderloin and stir-fry until it becomes discolored, and then take it out.
6 modulation bowl juice, black pepper I am freshly ground, the thickness of the powder can be adjusted freely, and how much can be flexibly mastered according to your own taste.
Stir-fry the green pepper in the pot, pour in the bowl of juice, pour in the fried beef tenderloin, stir-fry evenly, and then serve. Oyster sauce also has the function of thickening, and the fried color is very beautiful.
See if the details are appetizing. It tastes tender and smooth, which is similar to the feeling of frying in a restaurant.
skill
1. I usually use a spoon to get seasoning when cooking, and the amount of a flat spoon is about 7ml.
2. It takes a long time to prepare beef in the early stage of this recipe, and it is fried quickly, so it takes 10 minutes to make it.
3. Raw oil seals beef tenderloin. After soaking for a long time, oil molecules will penetrate into the meat. When frying in an oil pan, the oil molecules in the meat will expand rapidly and the crude fiber will be destroyed. The fried meat will be tender and delicious.
This method of processing beef is also suitable for sliced meat and shredded pork, and it tastes better to make this dish with slender Hangzhou pepper.
Beef needs to be soaked for a long time, so it is suitable to seal it in the morning and cook it at noon, or seal it at noon and come back at night.
6. There are many ways to deal with beef, and this one is the best, and the personal test is effective.