This is a very popular dish. It is a classic stir-fried dish with fresh pepper and tender beef tenderloin. In fact, the combination of pepper and meat is classic, just like the green pepper shredded pork that many people love.
The taste of the peppers itself is fierce and diverse, but after being stained with the meat flavor, they become gentle and humble, and become much more easy-going. The sharp stimulation and raw astringency make the rich meat taste lukewarm and delicious. The spicy taste under the greasy meat is just enough to tease the appetite, no more or less.
Hangjiao is much gentler than ordinary peppers by nature. Apart from being refreshing, there is almost no spicy taste. When paired with the thick beef, it is a truly talented and beautiful couple.
The meaning of stir-fried beef tenderloin with Hangzhou pepper is that the bullish atmosphere is soaring and rising all the way!
The bullish hot pepper beef tenderloin
Recipe Recommendations
- Hangzhou pepper 300 grams
- red pepper 50 grams
- garlic 2 cloves
- starch 2 tsp
- baking soda 1/2 tsp of
- soy sauce 15ml
- cooking wine 15ml
- oyster sauce 30ml
Steps for The bullish hot pepper beef tenderloin
1
Remove the fascia of the beef, cut the beef horizontally into thick strips of about 0.7 cm, mix well with starch, soy sauce, baking soda and 1 tablespoon of oil and marinate for 10 minutes. Wash and remove the stalks of the Hangzhou peppers, pat them with a knife and send them loose. Cut the long ones obliquely into sections for later use. Remove the seeds and tendons of the red peppers, and shred them for later use.
2
Heat the wok, add more oil, and heat until it is 30% hot (you feel hot when you put your hands on the oil), add the beef tenderloin and stir fry until it changes color, pick up and drain the oil for later use.
3
Leave 3 tablespoons of oil in the pan, add minced garlic and saute until fragrant, add pepper and saute until raw.
4
Add the beef tenderloin and shredded red pepper, add cooking wine and oyster sauce and stir well.The bullish hot pepper beef tenderloin Make Tips
Beef will taste stale if it is not handled well. How to make the fried beef smoother and tender? 1. After the fascia is removed, the beef should be cut horizontally and the long fibers should be cut off. Otherwise, not only will it not taste, but it will not be chewable. 2. Add a little baking soda and oil when marinating the beef to make the beef smooth, tender and chewy. 3. When frying the meat, heat the pan to cool the oil. Use more oil. Use a smooth frying method to change the color without frying for a long time.