Stir-fried beef restaurant with tender meat powder, plus a large pot of oil, I don't need it, 1 minute to learn, fried tender and smooth

Black pepper beef tenderloin is a quick dish, but also a banquet dish, the family version of the fuel-saving method, but the taste is not lost to the restaurant at all.

Ingredients: 260 grams of beef tenderloin, 150 grams of red and white onions, 60 grams of carrots

Make:

1. Cut the beef tenderloin into thick strips.

2. Add 1 gram of salt, 2 grams of sugar, 5 grams of light soy sauce, 3 grams of starch and 10 grams of minced ginger and mix well, and finally drop about 3 grams of vegetable oil and mix well.

3. Shred red red and white onions and carrots.

4. Mix a small bowl of sauce: 5 grams each of dark soy sauce, light soy sauce, oyster sauce, 5 grams of starch, and about 3 tablespoons of water.

5. Heat the oil, fry the onion and carrot first, fry the onion aroma over high heat, add salt to taste, and put it on a plate.

6. Pour oil into the original pot, more than fried onions and carrots, about 20 grams, the oil is warm, and then quickly fry the beef tenderloin strips, do not wait until the beef changes color and scatter the black pepper coarse powder.

7. Turn over two more shovels of meat to change color, pour the "4" sauce, stir-fry well, and then sprinkle some shallots.

8. Serve on top of sautéed onions and carrots and the dish is complete.

Stir-fried black pepper beef tenderloin with wine, noodles, or rice is all good.

Small Whispers:

Stir-fry the beef tenderloin quickly, the surface can change color, and the more you fry it, the older it will be.