Chili Beef--quick Hand Dishes
1.
Cut the beef into a bowl, put 1 tbsp light soy sauce, 1/4 tsp baking soda, 1 tbsp white wine, and grab evenly. If the beef is dry, add 1 tbsp of water until the water is completely absorbed. Put 1 teaspoon of cornstarch, and then add vegetable oil or raw oil. Put it in a compact box and store it in the refrigerator for tomorrow. First, you don't need to spend time marinating the meat when cooking tomorrow. Second, it will be more delicious when it is marinated for a long time;
2.
Put 1 tablespoon of peppercorns in a small bowl and soak in water;
3.
Cut the vegetable pepper and onion into pieces, cut the pepper into rings, and diced the chives for later use;
4.
Pour out the water used to soak the pepper and add the chopped green onion;
5.
Put the pot on the stove and turn on high heat, and fry the beef until it is five mature, set aside;
6.
Add chopped green onion and pepper, stir-fry for a while;
7.
Add green pepper rings and burst for a while;
8.
Pour in the onions and fold them until half-cooked;
9.
Add the cayenne pepper cubes, add 1/2 tsp salt, 1/2 tsp pepper, 1/3 tsp sugar, and pour in the white wine on the side of the pot. Stir a few times and it will come out of the pot. Enjoy!
Tips:
1. It is not necessary to put too much light soy sauce or refined salt when marinating the meat. When stir-frying, mix with other ingredients and put appropriate amount of refined salt or light soy sauce so that the meat will not be too salty.
2. According to the master of the online food video, the aroma of pepper can be fully brought out after soaking it in the pot.
