I've been working on black pepper

The beauty and the taste are always indistinguishable, and it's only with a bottle in hand that makes Maggi beautiful. I don't know what the difference is between fresh sauce and soy sauce. I've been thinking about making black pepper beef, and I've been using this Maggi to try fresh. With the vegetables at hand, carrots, broccoli, orchids, orchids. It's not easy to break. Without too much sauce, this juice is fine. How else can it taste? It's good, but it's a little bit sweet, and it smells like black pepper。

Recipe Recommendations

beef 75 grams
Broccoli pedicel 40 grams
green pepper 20 grams
carrots 30 grams
Meiji Fresh Sauce appropriate amount
salt a little
black pepper appropriate amount
ginger appropriate amount
oil appropriate amount
starch a little
minced garlic appropriate amount

salty and fresh
fried
three-quarters of an hour
simple

Steps for I've been working on black pepper

Material: 75 grams of beef, 40 grams of broccoli, 20 grams of pepper, 30 grams of carrots, fine juice, a little salt, a little black pepper, a little ginger paste, a little oil, a little starch

The broccoli is purified, the pepper carrots are purified, and the trim is cut。

Beef wash, cut to one to two centimeters

In the meat, black pepper powder and very fresh juice

Blend, pickle for half an hour。

Add a little starch, oil, blend。

Hot, hot, hot

Put it in beef grains, spread out

Scrambling till the beef changes color

And pour oil in the pot, heat it up, and put it in the ginger garlic paste

I fell into the veggies, I lost my life

Add a little salt, sodium。

Pour it in beef grains, sodium

Put in the black pepper powder, set it up, put it out

Get out of the pot, load the plate。