Ingredients: 200 grams of beef, 200 grams of chili peppers, green onions, ginger, garlic, salt 1 gram, 3 milliliters of soy sauce, 2 grams of cornstarch, 5 milliliters of cooking wine, 2 milliliters of peanut oil, 2 grams of sugar, 5 grams of black bean sauce
Methods are as follows:
1, prepare the ingredients: beef and chili peppers.
2, cut the beef into strips, chili peppers, remove the stems and seeds and wash also cut into strips, green onion, ginger, garlic into minced.
3, put the cut beef in a bowl, add sugar, cornstarch, soy sauce, cooking wine and mix well, marinate for 10 minutes.
4, the beef marinated and then pour a spoonful of peanut oil and stir well.
5: Put some of the chopped green onion, ginger and garlic in a bowl, add the black bean sauce, salt, cornstarch, soy sauce and cooking wine and stir well to make a sauce.
6, frying pan with oil, oil five mature, add the remaining onion, ginger and garlic burst incense, and then add the chili pepper stir-fry until softened and spatula out.
7, the remaining oil in the frying pan, pour in the sauce, high heat and boil, down into the beef strips, stir fry until browned.
8, and then into the chili pepper continue to stir fry evenly.
9, and then out of the pan on the plate, so tender and delicious beef fried chili is done.
Expanded information:
Beef fried tender three steps:
1, the first step- -Oil immersion: that is, add some oil when sizing and mixing the meat and leave it for 1 to 2 hours. In this way, the oil will penetrate into the meat, frying, the oil in the meat will be due to the expansion of the crude fiber destroyed, the meat will be much more tender.
2, the second step - sizing: sizing is wrapped around the outside of the beef slice on a layer of starch and eggs made of paste, which can play a role in preserving the moisture within the raw materials. Such as 250 grams of beef, you can put 10 grams of wine, 5 grams of salt, 1 gram of monosodium glutamate (MSG), 1 egg, 20 grams of starch, stirring until the surface of the meat has a layer of transparent film-like paste. Others like to add baking soda to the batter in order to loosen it. After adding it, you should use your hands to grasp and mix repeatedly, and then add water after ten minutes.
3, the third step - wine drenching: is fried beef before the sizing of the meat slices dripping on some beer, mix well and put 30 minutes. The enzymes in the beer can break down the proteins and increase the tenderness of the beef. Stir-fry beef with plenty of oil, hot, and high heat. Stir-fry the beef for seven minutes to cook, and don't stir-fry it for too long so it doesn't get too old.
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