Beef brisket with black pepper in oyster sauce
Ingredients: chicken essence
Recipe Recommendations
- beef brisket 300g
- green pepper 2 only
- red pepper in 1
- onion half an
- eggs 1 piece
- black pepper Two teaspoons
- oyster sauce two tablespoons
- corn starch a spoonful
- cooking wine appropriate amount
- chicken essence appropriate amount
- sprite appropriate amount
- edible oil appropriate amount
- soy sauce appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Beef brisket with black pepper in oyster sauce
1
Soak the beef brisket with rice washing water in advance to dry up the blood. You can drop a few drops of white wine in the rice washing water.
2
prepare ingredients
3
Prepare seasoning
4
Prepare seasoning
5
Beat the eggs into a bowl and separate the egg whites and egg yolks
6
Pat the sirloin with the back of the knife before slicing it into slices
7
Slice the sirloin into slices
8
Put the sliced sirloin into the egg white
9
adding corn starch
10
Add black pepper powder and cooking wine
11
Add oyster sauce, mix well and marinate for 10- 15 minutes
12
Marinated beef brisket
13
Cut the onion into thin slices and place it in the marinated sirloin bowl
14
Slice green and red pepper
15
Heat oil in the pan
16
Saute onion and beef brisket in the pan
17
Pour it out after exploding
18
stir-fry green and red pepper
19
Add a little oyster sauce
20
Add the sirloin and stir-fry until done
21
Pour into a plate and leave the soup in the pan
22
Stir well corn starch and appropriate water
23
Pour into the soup in the pot, and add black pepper powder, oyster sauce, scallops and abalone sauce, soy sauce, and sprite to thicken
24
Add a little chicken essence to enhance the flavor
25
Pour the sauce on the stir-fried vegetables and it's okay. Do you have an appetite? (Unfortunately, I left my SLR at my mother's place, so I had to use my N9 to take pictures. In addition, the technology was too bad, otherwise it would be very tempting.)Beef brisket with black pepper in oyster sauce Make Tips
The beef brisket must be soaked in blood. I use rice blisters because the rice water contains certain biological enzymes, which can play a certain tender and slippery effect. Don't use too much force when hitting with the back of the knife, otherwise it will turn into meat paste. When slicing the sirloin, be sure to cut the sirloin cross-section and cut off the fibers of the sirloin. Oyster sauce, soy sauce, scalloped abalone juice and chicken essence are salty, so I didn't put salt in it. A lighter taste is good for my body. Putting Sprite in the sauce is a personal hobby. In fact, it is better to add cola. If you don't like to add sugar and rock sugar to color it, you can do it or not. The daily practice itself is arbitrary.