Stir-fried beef tenderloin with Hangzhou pepper, learn to do it with me, the beef tenderloin is smooth and tender, not old, and the skills are all here

 

Stir-fried beef tenderloin with Hangzhou pepper is a dish with rice and wine, beef is a good ingredient for autumn and winter tonic, replenishing qi and blood, strengthening the spleen and stomach, after the weather is cold, make more for the family to eat.

Many people say that beef is not easy to make, and the taste is old and unpleasant, so that they never buy beef at home, and mostly pork, chicken, and fish.

Today I have a mouthful, learn to do it with me, the beef tenderloin is smooth and tender, not old, and the skills are all here.

Stir-fried beef tenderloin with Hangzhou pepper

Main ingredients: string pepper, beef tenderloin

Authentic Hangzhou pepper fried beef tenderloin is made of Hangzhou pepper, if you can't buy it at all like me, use line pepper, which is a type of chili pepper, and you can choose according to your personal situation.

Detailed production steps

1. Don't cut the beef you bought, soak it in water for half an hour to soak out the excess blood. Then cut it into thick strips against the texture, a little thinner than the little finger.

When cutting pork, cut along the texture, otherwise it will be fried. When cutting beef, it is necessary to cut the texture horizontally and cut off the fibers, otherwise it will not only be chewy, but it will also be difficult to absorb the flavor.

2. Cut the beef, add minced ginger, light soy sauce, oyster sauce, dark soy sauce, salt, cooking wine, and black pepper to taste. After thorough grasping, sprinkle in a little starch to lock in moisture, which is the key to smooth and tender beef. After the starch is grasped evenly, pour in a little cooking oil and mix well.

Finally, seal with plastic wrap to prevent the surface from air drying, and marinate for more than 30 minutes. If you have time, it is better to marinate for 1 hour.

3. Pat the pepper with the back of the knife a few times and cut it into long sections.

4. I use an iron pot, heat the pot and then put oil, the oil temperature is 3-4 to heat, put the beef and stir-fry, change color and immediately take it out. (If it's a non-stick pan, you can't heat the pan and put oil in it, the pan will break)

5. Then stir-fry the pepper over low heat, and press it with a spatula from time to time to heat it evenly.

6. When the surface is tiger skin colored, add minced garlic and stir-fry until fragrant, and then put the beef tenderloin and stir-fry together.

7. Stir-fry quickly over high heat, sprinkle with a little salt, sugar and light soy sauce to taste. For about 1 minute, sprinkle MSG and remove from the pan.

The fried beef tenderloin with Hangzhou pepper that I learned to make is not inferior to the restaurant, and everyone praises it on the table, and I learn to show my hand to my family.

Tips:

The beef should be soaked in water for more than half an hour, and then cut into thick strips with a knife. When marinating, season first, then add starch, and finally oil, and every step must be fully grasped. The longer it is marinated, the more flavorful it becomes.

When stir-frying beef, the oil temperature should not be too high, heat the pot, pour in cold oil, about 3-4 times hot, put the beef to stir-fry and change color.

When the beef and chili peppers are stir-fried, white sugar must be added, which not only enhances the freshness, but also softens the taste.