A room for two people with three meals for four seasons
by Qi Qi Xin o>_
Beef tenderloin 300 g
Lettuce 300 g
4 dried chili peppers
Peppercorns 15-20 capsules
1/2 shallot
6 cloves of garlic foam
1 chives
1 egg white
1 scoop of cooking wine
4 scoops of cornstarch
Pixian bean paste 4 spoons
Salt 2 scoops
1 scoop of chicken essence
Cooking oil 30 ml
Light soy sauce 5 ml
Raw soy sauce 250 g
2 scoops of sugar
2 scoops of chili peppers
1: Select 300g beef tenderloin and cut into slices. Place the beef tenderloin in a bowl, add 1 egg white, 1 spoonful of salt, 1 spoonful of sugar (to make the meat fresher), 1 spoonful of pepper, 2 spoons of light soy sauce, 2 spoons of cooking wine, 6 spoons of starch (dry starch will lock the juice in the meat), 1 spoonful of oil, grasp well by hand and marinate for 20 minutes.
2: Stir-fry the peppercorns and peppers to bring out the aroma, so that there will be a caramelized aroma (small recipe), take out and put it in a small bowl.
3, put some oil in the pot, after the oil is hot, put the watercress sauce into the pot, stir-fry, and then add the right amount of water, about 4 bowls, cover the lid, wait for the pot to open.
4, after opening the pot, put the bean sprouts, lettuce, rapeseed and other base materials into the pot to cook, open the pot again to fish out, put in the basin, as the base.
5, put the marinated beef into the pot one by one, the beef in the pot changed color, you can fish out, fished out and placed on the bottom dish.
6, the chopped garlic and green onion foam, sautéed peppercorns and peppers on the meat, and then burn the oil, you can put more oil, the oil heat to seven or eight minutes cooked, and finally poured on the dried pepper.
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