black pepper steak

1 spoon of black pepper; Half a glass of red wine

Look down

The beef and cucumber strips pickled with black pepper, which I made at home, are not so beautiful because there is no side dish, but the beef and cucumber strips with good taste are cut into thick slices with two fingers wide. At home, the back of two kitchen knives is like a piece of meat, so as to destroy the fiber of the steak. The reason is that the steak tastes tender is to sprinkle black pepper, chicken essence, red wine or foreign wine after both sides are cut. Don't use cooking wine, it will taste strange. (Be sure not to put salt in the marinated steak, because salt will make the beef become a quality inspection center, which will make it very old. All the steaks we eat outside are fried before putting salt.) This step is very important. Wrap it in plastic wrap and marinate it in the refrigerator for one night. Pour olive oil or a small piece of butter into the pot and cook for about 7 degrees, that is, you can probably feel the heat when you put your hand in China, but there is no smoke. At this time, if you put the cow in and fry both sides for three to five minutes, it will mature. It will be cooked in five minutes depending on your personal taste. At this time, you can develop your imagination. Cook some broccoli, fry an egg and put two tomatoes to teach a little county. The black pepper and sauce you can buy in the supermarket will be as good as the steak you bought. It is definitely pickled. 4-5 slices of onion; Half a spoonful of ginger powder; 4-5 cloves of garlic; 2 tablespoons of soy sauce; 3 grams of salt; 1 spoon of thirteen incense; Appropriate amount of pepper; 1 teaspoon of carved wine; 55 grams of flour; 55g of corn starch

chicken wings, add onion slices, ginger powder, minced garlic, soy sauce, salt, sugar, Huadiao wine (if not, use cooking wine instead), thirteen spices and pepper

and massage for five minutes. Refrigerate and marinate for 24 hours, and the Chinese and Canadian can be taken out and tossed.

Mix the starch and flour 1:1

Shake off the onion and garlic on the chicken wings, put them in the flour, grab the dry noodles with your hands and sprinkle them on the chicken wings. After the chicken wings are all stained with flour, you can continue to dust them with your hands. Tip: Try not to touch wet chicken wings with your hands, so as to ensure that your hands are always dry and do not waste flour.

when dipping powder, press the chicken wings a little hard, so that the chicken wings will eat more powder, which is similar to the crispy shell that is easy to fry like McDonald's and KFC.

After dipping the powder, knock the chicken wings hard, so that the dry powder will not fall into the oil pan when frying.

After dipping the powder all over, you will find that the chicken wings dipped in powder at first have a little moist feeling outside, and then repeat step 4. Can be repeated once or twice. After dipping in the flour, let it stand for an hour, so that the flour on the surface of the chicken wings can be better attached to the chicken wings.

Add wide oil to the pan, heat the oil pan with high fire, turn down the heat when the oil temperature is 14 degrees, then put the chicken wings in the oil pan with chopsticks, fry the chicken wings for about three minutes on medium and low fire, and take out the chicken wings. Turn on the fire, the oil temperature rises to 18 degrees, turn down the fire, put the fried chicken wings back in the oil pan and fry them again, which will make the chicken wings more crisp. The frying time is very short, just darken the chicken wings slightly, and be careful not to fry them.

take out, control the oil and eat.