Ingredients: 5 pickled peppers, 250g beef?
Accessories: 2 tablespoons starch, 1 tablespoon cooking wine, 1 tablespoon soy sauce, 5g sugar, 5g salt, celery, pickled ginger, bean paste, pepper and chicken essence.
1. Fresh beef tenderloin is chopped against the grain. Pay attention. Cutting against the grain is the first step to ensure tenderness and smoothness.
2. Put a small amount of water into the shredded beef and stir it in one direction by hand, so that the shredded beef can eat the water. Add salt, pepper, soy sauce, cooking wine and starch to shredded beef filled with water and marinate for 10 minutes.
3. While pickling shredded beef, prepare side dishes, pickled peppers, soaked ginger, soaked cowpea, garlic, water celery, and water celery. You can pat them before cutting them to make them more delicious.
Be sure to cool the oil in the hot pot to prevent the shredded beef from sticking to the pot. Stir-fry the shredded beef for one minute until it changes color. At this time, the shredded beef should be medium-rare, don't wait until it is fully cooked, or the meat will be old.
5. Turn to medium heat to marinate peppers and other seasonings, add a little bean paste and stir-fry for half a minute, then add celery, add a little sugar and stir-fry chicken essence for two minutes, and start the pot.
6. The beef fried in this way is tender and delicious.