Pepper willows
By VicentaLakin
This dish is from last week's inventory, and the last time we sent Boven's "Christ peppers, cranberry beans", there was a child's shoe message on how to deal with the pepper, and today's mystery came to light, but it's okay to eat it, but there's a choice。
Recipe Recommendations
- beef tenderloin 200 grams
- Green pepper one
- red pepper one
- yellow pepper one
- ginger slices appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- baking soda appropriate amount
- oyster sauce appropriate amount
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Pepper willows
1
Cut the tricoloured peppers, the ginger blades into silk, and the cow's willows into strips
2
(b) To add salt, raw powder, wine and a small spoon of soda to the willows, and to flatten their hands for 10 minutes
3
Hot pots, with proper oil and a blast of ginger
4
(a) The salted willows
5
Turn it over until it changes slightly
6
I'm going to have to go with peppers
7
Finally, we add spices like salt and pepper。
8
Pick up the pan and load the disk。