Pickled pepper, commonly known as "fish spicy", is a unique seasoning in Sichuan cuisine, with the characteristics of red and bright color, spicy but not dry, spicy with acid. With its sour, spicy, fresh and slightly sweet taste, the pickled pepper flavor occupies a very important position in the major flavor types of Sichuan cuisine.
And the pickled pepper beef can be said to be the representative of the Sichuan cuisine pickled pepper flavor type, sour and spicy and refreshing pickled pepper with tender and juicy beef, and then a pot of rice, it is simply a rhythm of life.
Life must be full of joy, sometimes also need decadent indulgence, today to share with you the authentic spicy beef ~
The first step is to prepare the ingredients
Ingredients: fresh beef tenderloin four or two to half pounds or so
Side dish: Parsley or green pepper
Seasoning: Sichuan red pickled pepper (erjing strip), Sichuan pickled ginger, Pixian bean paste, peppercorns, green onions, fresh ginger, garlic, soy sauce, steamed fish sauce, pepper, chicken essence, salt, corn starch, rapeseed oil.
The second step is to process the ingredients
Cut the fresh beef tenderloin into 2 to 3 mm thick slices against the texture, then change the knife into smaller slices and put them in the cooking bowl.
Then add half a spoonful of salt, a spoonful of pepper, a spoonful of chicken essence, 2 spoonfuls of raw soy sauce, stir in one direction, add a small amount of water in parts, continue to stir vigorously, and the surface of the meat slices is wet and sticky but does not ooze water.
Then add 1 to 2 tablespoons of cornstarch, continue to stir in one direction, and finally pour a spoonful of rapeseed oil and stir well.
Peel a small piece of ginger and pat it out and chop it up simply, and peel half the head of garlic and peel it and pat it apart simply chop and set aside. Cut the green onion into 1~2 cm long columns and set aside. Wash the parsley and cut into two-inch long pieces for later.
1 to 2 sachets of red pickled peppers (about 8 to 9 strips) cut into 2 to 3 cm long segments, cut into small pieces of pickled ginger and put them in a bowl, plus a spoonful of Pixian bean paste for later. Add 1 to 2 scoops of starch to a small bowl, add half a bowl of water and stir well.
The third step is to cook
Heat the oil into the pickled pepper segments, chopped ginger, Pixian bean paste, stir-fry the red oil with a small stir-fry, and then add a little peppercorns and stir-fry together. Then add the chopped shallots, ginger and garlic and sauté together.
Then put down the marinated sizing beef slices, turn the maximum heat to quickly slip and stir-fry, after the beef changes color, quickly pour in a spoonful of steamed fish soy sauce, down into the parsley segment, continue to stir-fry for a while, and then pour in a little water starch to hook the thin mustard, stir-fry twice and immediately out of the pot to plate, the food is ready~
Production points:
1, there are two kinds of pickled pepper, one is red slender, is pickled with "two thorns", this kind of pickled pepper spicy taste is moderate, the aroma is more prominent. Another kind of pickled pepper, the shape of the pepper is like a lantern, the size is like a chicken heart, the shape and color are more beautiful, but the aroma is lacking. It is recommended to use "two thorn strips" to pick peppers here.
2, beef as far as possible to choose fresh beef tenderloin, if it is frozen, the meat slices should be thawed first, soaked in bloody water, in addition to starch when sizing, in addition to adding half an egg white, to improve the taste.
3, when frying, the oil should be slightly more (most of the Sichuan cuisine is heavy oil), when the beef is added, it must be fried to the maximum, and the beef is immediately added to other condiments and side dishes to stir-fry for a while, and quickly come out of the pot. In this way, the tender and juicy taste of the beef can be guaranteed.
4, side dishes generally choose parsley or coriander, spicy maniacs can choose to match green peppers and pickles and millet peppers.
This classic pickled pepper beef, with a tender and juicy taste, a sour and spicy taste, is appetizing and refreshing, and once served, the rice will be swept away. At this time, everyone should not consider the problem of weight loss, and it is most important to protect your stomach.
In life, in addition to eating, there are many meaningful things waiting for us to dig out, stay in the green mountains, and the next meal...