1, beef, onion, green and red pepper, onion, ginger, garlic;

2, salt, soy sauce, mature vinegar, cooking wine, brown sugar, black pepper, water and a little juice;

3, oil, dry starch (too white powder).

Exercise:

1, shred shallots and green peppers, and mince shallots, ginger and garlic;

2. Take out the frozen beef, thaw it naturally 1 hour, and slice it horizontally;

3. Rinse the cut meat with clear water, squeeze out the water, put the materials into a bowl and stir them evenly with hands or chopsticks, marinate for about 30 minutes, sprinkle with proper amount of dry starch and mix well, and finally add a little oil and mix well;

4, hot pot hot oil, pour in the processed meat slices and stir fry quickly, and serve the meat slices as soon as they change color;

5, wash the pot, hot pot hot oil, saute shallots, ginger, garlic;

6. Add onion and green pepper, shred and stir fry 1-2 minutes;

7. Add appropriate amount of black pepper and a small amount of salt to taste;

8. Pour in the pre-fried beef, turn off the fire and mix well;

9. Sprinkle with chopped green onion and start the pot.

Tip:

1, fried beef should choose thinner and tender beef, such as tenderloin, outer loin, etc. If you don't know, you can tell the butcher what kind of cooking you want (frying, stewing, roasting …) and he will help you choose.

It is not easy to cut the beef you just bought into the desired thickness. You can freeze it first, then take it out and thaw it. In natural state, it is about 1 hour. When the meat can be cut, it can be cut into appropriate thickness (1.5 mm or so) as required.

3. Cutting beef should follow the principle of parallel slicing and horizontal slicing;

4. Wash the cut beef with clear water to squeeze out the water, which can remove the blood in the beef and reduce the fishy smell;

5. After beef and dry starch are mixed, add some oil and stir well, and oil molecules will penetrate into the meat. When frying in an oil pan, the oil in the meat will expand when heated, thus breaking the crude fiber of the meat, so that the fried beef is naturally tender and delicious, and the meat will not stick together when frying;

6. When frying beef, there should be more oil, hotter fire and bigger fire. Fry beef for 7-8 minutes, the cooked meat will change color to avoid being too old;

7. When curing beef, salt and soy sauce have been placed nearby. Pay attention to the amount of salt when cooking silk;

8. Black pepper and onion can well neutralize the fishy smell of beef, which is the best gear for beef.