Accessories: 5 sour peppers; 3 red peppers; 3 cloves of garlic; 3 slices of ginger; 2 shallots

1. Put a proper amount of water into the pot, and blanch the beef for 5 minutes;

2. Take out the clean water slices for later use;

3. Cut the ingredients for later use;

4. Put the oil in the pan, add other ingredients except shallot leaves and stir-fry when the oil is hot;

5. Stir-fry and add bacon;

6. Add 2 tablespoons of cooking wine and continue to stir fry;

7. Cook the wine almost dry, pour in seasonings such as soy sauce, oyster sauce and fresh vegetables, and continue to mix evenly;

8. Pour half a bowl of hot water and cook;

9. Collect the juice over high fire, add the chive leaves, put them on a plate and take them out of the pot.

Extended data:

Bacon beef is a kind of wax product made by cutting fresh beef into pieces of appropriate size, adding seasonings such as salt and rice wine to marinate it for flavor, and then drying or smoking it. Its taste is salty and fragrant, and it is a good food with wine.

In my hometown in Hunan, every winter, most people will make some preserved beef by themselves, which will be loved by everyone as a banquet when relatives come to visit the New Year.

Cooking skills:

1, bacon is generally salty, so it can reduce the salty taste by cooking it first and then frying it; If you are not afraid of salt, you don't need to cook it, or just soak it in hot water.

2. Slice the preserved beef slices as thin as possible. In step 4, fry the preserved beef slices until the edges start to look slightly brown, so that they taste fragrant.