Fried meat with Chili peppers is a favorite of many people. This is a super meal. Although this home-cooked dish is made up of two materials: pepper and meat, there are still some tips to stir-fry the sweet pepper, which makes the meat tender and delicious. Every family may have their own practices and tricks, whether to stir-fry meat first or later, and when to put pepper. Green pepper: the comprehensive content of vitamins ranks first among vegetables.

Rich in vitamin C, vitamin B, carotene and capsaicin, it has the functions of clearing away heat, warming up, dissipating heat and promoting digestion, which is beneficial to enhancing human immune function and improving disease prevention ability. Among them, Zanthoxylum bungeanum can promote fat metabolism and prevent fat from accumulating in the body, thus achieving the purpose of losing weight and preventing diseases. Fried meat with green pepper. First choose a piece of meat, cut it, use cooking wine, salt, ginger, soy sauce, egg white, corn flour, put some oil for 10 minutes, then cut the green pepper for later use, put it in an oil pan, and add the marinated meat. Stir-fry for three minutes, take it out for use, put some oil in the pot, add green pepper and onion to stir-fry ginger, then stir-fry the meat into fish, add salt and pepper, stir-fry for two minutes, and add monosodium glutamate. There is a kind of fried meat with green peppers.

Today Feifei will share with you a piece of hangzhou dishes-Hang Jiao beef. Hang Jiao is not a particularly hot pepper, which is especially suitable for people like me who are not particularly keen on peppers but also greedy. This practice was learned from a friend in Hangzhou and has become a reserved menu in my family. It tastes good enough to eat! "。 And this dish is delicious, you can keep it, because it's the Spring Festival, and it's time for your mother-in-law to see what you can do.

First cut the meat into 3mm pieces, clean it, then add salt, cooking wine, soy sauce, pepper and egg white until it feels sticky, and finally add starch. Cut the pepper, chop the onion, ginger and garlic, and prepare Laoganma Douchi sauce. Heat wok with oil (heat wok with cold oil, stir-fry meat and vegetables with non-stick wok). Add onion, ginger and garlic, stir-fry until fragrant, and add pepper and stir-fry until cooked. Add two spoonfuls of lobster sauce and stir fry. Finally, put the meat slices and season together. Remember that you don't need to add any more salt. Because lobster sauce and steamed fish sauce are salty.