Niu Lin, also known as "knee round". Knee, that is, the part of the knee joint of the cow, and because of this aspect of the meat of course look round, and by the chef called "monk head". The meat in this position is more tender, less tendon, only two thin pieces, after removing the tendon, the meat is a large and small pieces, easy to form, and therefore the main use of this meat in cooking dishes, such as Cantonese cuisine, most of the tender beef in the restaurant to take this position to carry out the production of meat processing. The average net weight of each piece is 3-4KG. the meat is bright red in color, fresh and meticulous in sensation, purely lean without artificial factors of moisture.

How to Make Beef Tenderloin with Green Pepper

Main ingredient: Beef tenderloin.

Auxiliary ingredients: green pepper seasonings: soy sauce, sugar, rice wine, seafood sauce, edible soda ash, tapioca starch, monosodium glutamate, salad oil.

Dish method:

1, beef tenderloin cut strips, add soy sauce, sugar, tapioca starch desludging, green peppers cleaned and patted loose.

2, the pot is hot into the oil, until the water temperature rises to 30% hot, under the beef tenderloin row cooked fish up.

3, the pan again into the oil, to be the temperature of the water to rise after adding beef tenderloin green pepper stir-fry, set the plate.

Characteristics: bright and moist color, green pepper crisp, tender beef tenderloin.