Method:
1. Slice the fat beef, marinate it with a little Chencun water 15 minutes, then grab it evenly with soy sauce, cooking wine, pepper and a little water starch, put it in a boiling pot, and take it out after cooking; Cut the green pepper into 5 cm long segments.
2. Heat the oil in the pot, stir-fry the green pepper until the skin is tiger skin, and take it out. Leave the bottom oil in the pot, add the fried pepper and a little garlic, stir-fry slightly, then add shrimp sauce, monosodium glutamate, refined salt, sugar and a little balsamic vinegar, push them evenly, thicken them with water starch into tiger skin peppers, and put them radially on the plate after taking out the pot.
3. Put oil in the pan, saute ginger, garlic and red pepper, pour in cooked beef slices, add Laoganma Douchi, monosodium glutamate, soy sauce, white sugar and a little cooking wine, stir-fry evenly, thicken the water starch, then pour a little sesame oil into the pan and put it on the tiger skin pepper on the plate.
Sauté ed beef tenderloin with tiger skin and pepper.
Ingredients: 350g beef slices with sauerkraut, 250g green pepper, onion slices, ginger slices, garlic slices, oyster sauce, soy sauce, cooking wine, soy sauce, pepper, refined salt, monosodium glutamate, sugar, balsamic vinegar, starch, sesame oil and salad oil.
Method:
1. Cut the green pepper into 5cm long segments.
2. Heat the oil in a clean pot. First, smooth the marinated beef slices and take them out, then pour in the green pepper. When the skin looks like tiger skin, pour out and drain the oil.
3. Leave a little base oil in the pan, saute shallots, ginger and garlic slices, add oyster sauce and stir fry, then pour in smooth beef tenderloin and stir fry green peppers, cook a little cooking wine and stir fry, then season with refined salt, soy sauce, monosodium glutamate, white sugar and soy sauce, finally pour in a little balsamic vinegar and water starch to thicken, and pour in sesame oil and take out of the pan.