Production steps
1. Cut the beef into pieces half the size of a palm and pat it loose with a glass bottle or meat hammer;
2. Sprinkle salt and black pepper on the meat, evenly spread it on both sides, marinate for an hour or two, and chop garlic and onion.
3. Put butter (olive oil is also acceptable) in a hot pot, add steak after the oil melts, and slowly fry it to the maturity you want;
4. Put the cows on a plate and stir-fry the garlic and onion with the remaining oil in the pot;
5. Stir-fry the onion until soft, add a bowl of water to boil, and put a few drops of wine;
6. Season with salt and black pepper (it is best to put some oyster sauce), stir-fry until thick, and pour black pepper juice on the steak.
Exercise 2
Ingredients: beef tenderloin
Accessories: red wine, soy sauce, salt, baking soda, potatoes, broccoli, cherry tomatoes, onions, salt, chopped black pepper, chopped vanilla, butter and French black pepper juice.
1. beef is hammered with pine meat;
2. Add red wine, salt and baking soda into a bowl and marinate for 2 hours;
3. Put the butter into the electric baking pan, and choose to cook independently-fire-close the plate-start;
4. When the lower plate is heated to 200 degrees, add the beef and fry it. The frying time depends on how well you want it cooked. Generally, it will be fried for 30 seconds until it is medium-rare, medium-rare 1 minute, and 70% or more for 2-3 minutes.
5. Turn over and fry, then take out the beef;
6. Dice potatoes, shred broccoli, dice cherry tomatoes and slice onions;
7. Reheat the electric baking pan, choose independent cooking-fire-sealing the dish-and start. When the lower plate is heated to 200 degrees, add various vegetables and stir-fry until cooked, add a little salt, chopped black pepper and chopped vanilla and stir well;
8. Mix fried vegetables with steak.
Set the plate, heat the black pepper juice and pour it on the surface of the steak.