There is now a kind of "cowboy ribs" specially used for frying steaks for Western cuisine. The meat is red and white and suitable for fat and lean. Because it is veal, the taste is very tender and smooth after frying.
Today, I will use this "cowboy bone" to make a home-cooked delicious "raw and fried black pepper cowboy bone". Remove the beef bones during production, or you can take the bones and chop them into small pieces for frying. The specific practices are as follows;
stir-fried black pepper cowboy bones
Recipe Recommendations
- cowboy bone 320 grams
- Red pepper strips 50 grams
- black pepper 1 grams
- oyster sauce 15 grams
- fresh soy sauce 10 grams
- chicken essence 2 grams
- yellow wine 10 grams
- dry starch appropriate amount
- olive oil 20 grams
- slightly spicy
- fried
- ten minutes
- simple
Steps for stir-fried black pepper cowboy bones
1
Cowboy bones, onion strips, red pepper strips, green pepper strips, winter bamboo shoots strips, black pepper juice, shredded black pepper, oyster sauce, fresh soy sauce, chicken essence, rice wine, dry starch, olive oil.
2
Remove the cowboy bones and cut them into strips for later use.
3
Cut the onions into strips and set aside.
4
Add rice wine, oyster sauce, fresh soy sauce and black pepper sauce to the chopped cowboy flesh.
5
Add chopped black pepper into the cowboy bones.
6
Mix chicken essence and appropriate amount of dry starch well, then add a little water and grasp well with your hands and marinate for 15 minutes.
7
Heat a frying spoon on fire, add appropriate amount of olive oil, add in the cowboy meat and stir-fry over high heat.
8
After the meat changes color, add onions and stir fry well.
9
Then add the east bamboo shoots and stir-fry.
10
After frying the onions until fragrant, pour in the colorful peppers and stir-fry them several times over strong heat.
11
You can serve on the table after taking out of the pot and sorting out the plates. It only takes 5 minutes to prepare.stir-fried black pepper cowboy bones Make Tips
Characteristics of this dish: beautiful color, overflowing pepper aroma, smooth and tender taste, and strong barbecue flavor. Warm tips: 1. To make this dish, it is best to use cowboy flesh and blood. If you cannot buy it, you can use beef tenderloin instead. However, when making the paste, add water and grab it repeatedly to make the water fully integrated, and the dish will taste smooth and tender after frying. 2. After marinating, there is no need to put any seasonings when frying. After stir-frying, the water can be immediately locked in after stir-frying. Only then will it taste burnt, smooth and tender, with a barbecue taste, and very delicious.