Ingredients: 250g Australian beef and 500g beef brisket.

Ingredients: 6 grams of green pepper, 9 grams of garlic, 35 grams of pickled millet, 20 grams of shredded ginger, 250 grams of onion, 75 grams of shredded lettuce, Flammulina velutipes 100 grams, 4 grams of green pepper rings and 3 grams of green pepper.

Seasoning edible oil 15g, chicken essence 5g, monosodium glutamate 5g, white pepper 2g, rattan pepper juice 30g, salt 3g, monosodium glutamate 3g and pepper oil 5g.

working methods

Step 1 Cut Australia and cattle into 0.3cm thick slices.

Step 2: Wash the blood with clean water, change the knife and cut it into pieces, blanch it in boiling water until it changes color, take it out and drain it, then pour it into a pressure cooker.

Step 3: Pour the cooking oil into the pot, warm the oil to 50% heat, add the spicy segments soaked in millet and shredded ginger, and stir fry.

Step 4: Pour two bowls of clear water, add chicken essence, monosodium glutamate and white pepper, pour into a pressure cooker filled with beef, add onion pieces, press 15 minutes at high pressure, pick out beef and drain the original soup for later use.

Step 5: Pour cooking oil into the pot, stir-fry green pepper and garlic, and pour beef soup to boil.

Step 6: add rattan pepper juice, salt and monosodium glutamate to taste, add shredded lettuce and Flammulina velutipes, boil and put them at the bottom of the bowl.

Step 7: Add beef slices and cook until it is not cooked. Remove and drain, put in a bowl, add green pepper rings and peppers, and pour with fragrant flower oil.

Such a fat beef with rattan pepper is ready!

Little friends, try it quickly!

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