Practice: 1. green pepper seeded and de-tipped, washed and torn into slices.

2. Beef washed and sliced, add less salt, cooking wine, pepper, water starch marinade for about 10 minutes.

3. Heat the oil in a frying pan, put the ginger and garlic on the bottom of the beef slices, stir-fry and brown out.

4. Heat a little oil in the pan and stir fry the green pepper slices, until almost cooked, add the fried beef slices, add some soy sauce, salt, chicken essence, green onions and stir fry well out of the pan.

The process of stir-frying is a little sketchy, so I didn't have time to take a picture.

Tips:

1. Cut the beef against the grain; cutting it along the grain will make it hard to chew.

2. Beef marinated beforehand, not only will make the beef to fishy flavor, but also make the beef become very tender, I am using this method of tender meat, I never use tender meat powder drop, I think that is also a kind of additive.

3. Beef fried for a long time will become old, fried color is good, so the first fried well out, and then finally with the green pepper fried together can maintain the tenderness.

4. The peppers torn by hand are better than the cut ones, I think so.

Beef I usually cut a little more at a time, can eat a two or three meals, loaded with a plastic box in the refrigerator in the fresh layer, with the time to take out the marinade can be fried, which saves defrosting, cut meat time, so that I cook the speed of a big cut.

Tender beef is rich in protein and inorganic salts, vitamin B 1 is also particularly rich in green peppers rich in vitamin C, and green peppers in the vitamin C precisely will make the beef in the iron more easily absorbed by the human body, so the two together can be said to be complementary, with the yuan onion on the better!