The peppers, the willows

By VicentaLakin

The peppers, the willows
Beef is the second largest meat food in China, after pork, with high beef protein content and low fat content, so it tastes good, is popular and enjoys the aesthetic name of “smuggles in the flesh”; and it supplements the abdomen's stomach, blood, strong bones and oedema. The cure is thin, thirsty, unlucky, pussy, edema, soft knee。

Recipe Recommendations

  • beef 200 grams
  • pepper 50 grams
  • salt 2 grams
  • Very fresh. 1 scoop
  • cooking wine 1 scoop
  • millet starch 1 scoop
  • ginger 1 block
  • tea oil 1 scoop

Steps for The peppers, the willows

  • Make The peppers, the willows step 0
    1
    Food, piece of beef
  • Make The peppers, the willows step 1
    2
    Beef, cut into strips
  • Make The peppers, the willows step 2
    3
    It's in a bowl
  • Make The peppers, the willows step 3
    4
    It's got a little salt in it, a lot of taste, wine, and wheat starch
  • Make The peppers, the willows step 4
    5
    Smuggled evenly, pickled 20 lily minutes
  • Make The peppers, the willows step 5
    6
    Peppers, peppers, stripes
  • Make The peppers, the willows step 6
    7
    Hot pots, oil; and ginger-crunchers
  • Make The peppers, the willows step 7
    8
    Put it in green peppers, flip it
  • Make The peppers, the willows step 8
    9
    (a) Put the salted beef in it
  • Make The peppers, the willows step 9
    10
    Turn back and forth, flip back and forth, change the color of the beef, bring in a little salt, and you'll be out of the pot
  • Make The peppers, the willows step 10
    11
    Done
  • Make The peppers, the willows step 11
    12
    Done

    • The peppers, the willows Make Tips

    Yuxi's Notes: 1. Marinate the beef beforehand; adding starch makes it softer and more tender. 2. Add to the pan, stir-fry briefly until it changes color.

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