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The meat of Hangzhou pepper beef fillet is tender and refreshing, but remember that the stir-frying time should not be too long, and it should be done in one go

The meat of Hangzhou pepper beef fillet is tender and refreshing, but remember that the stir-frying time should not be too long, and it should be done in one go

Hangzhou pepper beef fillet is a dish that we often order in the restaurant, beef and hangzhou pepper pairing, the meat is tender, hangzhou pepper refreshing. A little blend of simple ingredients will be delicious as long as the heat is mastered.

Ingredients:

250 grams of beef, 5 hangzhou peppers, 3 grams of salt, 20ml of rice wine, 10 grams of starch, 5 grams of white pepper powder, 15ml of salad oil

Production process

The meat of Hangzhou pepper beef fillet is tender and refreshing, but remember that the stir-frying time should not be too long, and it should be done in one go

1. Wash the pepper and cut it in half, remove it and cut it into sections. Cut the beef into thin strips.

The meat of Hangzhou pepper beef fillet is tender and refreshing, but remember that the stir-frying time should not be too long, and it should be done in one go

2. Take a large bowl, put the beef fillet into the bowl, add rice wine, starch and white pepper and knead well, marinate for 15 minutes.

The meat of Hangzhou pepper beef fillet is tender and refreshing, but remember that the stir-frying time should not be too long, and it should be done in one go

3. In a wok, pour salad oil and heat it to 40%, then add the marinated beef fillet over the oil and slip it out.

The meat of Hangzhou pepper beef fillet is tender and refreshing, but remember that the stir-frying time should not be too long, and it should be done in one go

4. Add the hangzhou pepper segment, sauté for 2 to 3 minutes, add salt, stir-fry evenly to get out of the pot.

The meat of Hangzhou pepper beef fillet is tender and refreshing, but remember that the stir-frying time should not be too long, and it should be done in one go

Tips

The marinating process cannot be omitted so that the tenderness is tender and can remove the fishy smell.

The stir-frying time should not be too long, and it should be fried in one go, and it will become soft.

Selected from the book "A Bowl of Congee Home Cooking", all rights reserved.

Time Beef fillet
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