This is a very authentic Hunan-style farmhouse dish. I remember seeing adults starting to dry the peppers every year when they make a big batch of peppers.
Spicy and white pepper skins. This dish really tastes better if it is stir-fried with meat. Hehe, try my stir-fried beef today.
Awesome! Add in the tea oil from my hometown, which is 100% tea oil. The tea oil from the supermarket is not fragrant at all and expensive! me this is
The oil of tea fruits collected in my home in the countryside is squeezed out by traditional squeezing methods. It tastes very fragrant. The fried beef is sprinkled with some raw tea oil.
Have you eaten? Super delicious!!
stir-fried beef with chili skin and tea oil
By TheaSmith
Recipe Recommendations
- beef 200 grams
- red pepper one
- green pepper one
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- chicken powder appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- super spicy
- fried
- ten minutes
- ordinary
Steps for stir-fried beef with chili skin and tea oil
1
Cut the green and red peppers into small pieces, cut the dried peppers into sections and wash them, and cut the green onions into sections.
2
Wash the beef, wipe it dry, cut it into small pieces, add cooking wine, salt, pepper, and oil, grasp well and marinate slightly.
3
Chop the ginger and garlic for later use.
4
Put tea oil in the pan, smooth and color the beef and serve for later use.
5
Put oil in the pan, saute the ginger and garlic until fragrant, add the green and red peppers and stir fry.
6
Pour in the chili skin and stir fry.
7
Pour in the beef and stir well.
8
Add in soy sauce, stir-fry chicken powder, and finally add green onions, pour a little raw tea oil, stir well and serve.stir-fried beef with chili skin and tea oil Make Tips
1. The dried chili skin is salty, the beef is marinated, and the soy sauce is salty, so there is no need to add salt when cooking. 2. Pour the vegetables with bright tea oil before they are out of the pan, which can make the beef more fragrant and increase the brightness of the vegetables. 3. The high fire quickly slides the beef out to avoid the meat becoming too long and getting old during frying, and to maintain the tenderness of the beef.