Beef with ginger and pickled pepper
Ingredients: chicken essence
Recipe Recommendations
- celery 100 grams
- laojiang 1 block
- pickled pepper 200 grams
- vegetable oil appropriate amount
- salt 1 and a half teaspoon
- chicken essence 1/2 teaspoon
- MSG 1/4 teaspoon
- Pi County bean paste 1 teaspoon
- medium spice
- fried
- ten minutes
- ordinary
Steps for Beef with ginger and pickled pepper
1
Wash the beef, cut it into thick shreds, add starch and mix well.
2
Wash the ginger and cut it into shreds, cut the pickled ginger into slices, chop the pickled peppers, wash the celery and cut it into sections.
3
Pour the vegetable oil into the pan, heat it over high heat, and put the shredded beef into the oil pan and remove the oil.
4
Leave the oil in the pan and heat it over high heat. Add a little Pi County bean paste and saute until fragrant. Add shredded pickled pepper, shredded old ginger, pickled ginger slices, and celery slices to saute until fragrant.
5
Add beef, salt, chicken essence, and monosodium glutamate, stir-fry well and serve on a plate.Beef with ginger and pickled pepper Make Tips
1. It is recommended to use a sharp knife to cut the beef. The thickness of the shredded meat is appropriate before it becomes delicious. 2. Be sure to mix well with raw starch to make the beef tender and smooth. 3. It is best to use wild mountain peppers without sugar for pickled peppers.