Main ingredient: 200 grams of enoki mushrooms, 150 grams of fatty beef, 75 grams of asparagus tips. Seasoning: 10 grams of chicken essence, 2 grams of monosodium glutamate, 15 grams of black pepper, 4 grams of sugar, 3 grams of salt, 50 grams of cornstarch, 50 grams of broth, 500 grams of salad oil, 5 grams of oyster sauce, 5 grams of soy sauce.

How to Make Black Pepper Fatty Beef Rolls:

1. Slice the fatty beef into 0.2 cm thin slices, and roll up the enoki mushrooms by laying them flat on top of the fatty beef slices to form rolls.

2, the fat beef roll hang flour paste (45 grams of cornstarch, 20 grams of water to mix well) into the 40% of the heat of the salad oil over low heat and fry for 3 minutes until golden brown, fish out of the plate.

3. Boil the asparagus tips in boiling water for 1.5 minutes over high heat, then place them on the rolls one by one.

4, 3 grams of oil in the pot, add broth and boil over high heat, add Mrs. Le chicken essence, monosodium glutamate, black pepper, oyster sauce, soy sauce, sugar, salt to taste, then add the remaining cornstarch to thicken the sauce, and pour it on the fat beef rolls.

Materials for Black Pepper Fatty Beef Casserole:

Main Ingredients:

Beef 450g, sliced, 2 carrots, peeled and cut into pieces, 8 corn shoots, cut in half, 80g vermicelli, softened and cut in half, 1 medium onion, peeled and sliced, 1 tablespoon of minced garlic, moderate oil.

Sauce:

For reference only, 2 tablespoons oyster sauce, 2 tablespoons dark soy sauce, 1/2 teaspoon sugar, 1 tablespoon light soy sauce, 1 teaspoon seafood sauce, 1/3 teaspoon chicken broth mix, black pepper flakes to taste, and 480 milliliters water.

Marinade:

Soy sauce, cornstarch, sugar, water and oil to taste

How to make it:

1. Marinate the beef in soy sauce and sugar for 10 minutes, and then add cornstarch, water and oil to marinate for 5 minutes, then set aside; Heat oil (about 1 tablespoon) in a wok on a fast flame and stir-fry the beef until it is about 7 minutes old.

2. Heat oil (about 1 tablespoon) in a skillet over medium-high heat. Stir-fry garlic, onion, and 1/3 teaspoon salt; stir-fry carrots and corn shoots with soy sauce until well blended.

Note:

Beef is best used with fat beef, with beef tenderloin can also be, cow flavor is certainly heavier, remember that beef with salt to pickle will be tough, so do not put salt when pickling.