Which province’s specialty is pickled pepper beef? Everyone must be curious about it. It is a Sichuan specialty. It is delicious in color and aroma and is one of the delicious foods that the majority of people like. However, when it comes to how to make it, you may not know much about it. So let’s share with you the main features. production method.

Chili beef is a traditional dish with good color, flavor and flavor, and is a Sichuan specialty. The key raw materials include 0.5kg of pickled peppers (available on the market) and 0.5kg of beef (2 strips of beef cutlet). Add the marinated beef to the seasoned pickled peppers and cook for about 5 minutes (the time depends on whether the beef you cut is thin enough). When the beef is cooked, add the green onions and turn off the heat. Method

Prepare the main seasonings: salt, oil, onion, ginger, garlic, vinegar, sugar, water starch.

The production process: Slice the beef first, marinate it with cooking oil, salt, and light soy sauce for 30 minutes (because I only use beef cutlets, so there is no need to add powder). Cut the ginger into slices, one head of garlic (about 15 cloves, peel off the skin), and cut the green onion into strips only. Bring the pickled peppers to a boil over medium-low heat (use pickled peppers that look like cherry tomatoes), add appropriate amounts of salt, oil, vinegar, and sugar (prepare to your own taste). Put the onions and ginger into the pickled peppers and cook over low heat for 5 to 8 minutes. Be careful to add water to prevent them from drying out. When the meat is cooked, add the green onions and turn off the heat.

Cooking tips: Please note: If you use beef, pay attention to the doneness. Do not overcook the beef, otherwise the flavor will be lost. Nutritional value

Beef contains sufficient protein and carbohydrates. Its composition is closer to the needs of the body than pork, and it can enhance the body's disease resistance. It is very suitable for people who are growing up, undergoing surgery, and recovering from illness in areas such as replacing excessive blood loss and repairing tissues.

Traditional Chinese medicine believes that eating beef in the cold winter has the effect of nourishing the stomach and is the best nourishing food in the cold winter. Traditional Chinese medicine believes that beef is good for qi, nourishes the stomach and intestines, strengthens bones and muscles, relieves cough, reduces phlegm and wind, and quenches thirst and salivation. It is suitable for people with sunken Qi, chest tightness, shortness of breath, Qi and blood deficiency, muscle and bone aches, long-term iron deficiency anemia, and yellowish face and eyesight.