Hangjiao Beef Tenderloin and Black Pepper Beef Tenderloin Finally Found A Way to Fry Tender Beef
1.
200g beef tenderloin is cut into strips with a width of 5-7mm and a length of about 6-7cm. When the beef tenderloin is made, it will be more thick and taste better. After cutting, rinse the blood with clean water and remove the water control.
2.
Put the marinating ingredients into the beef after the water is controlled. The ginger water can cut two or three slices of ginger, crush them in a bowl with your hands, and pour the kneaded juice into the bowl.
3.
Grab it for 1 minute, and evenly, feel the meat strips become sticky and marinate for 15 minutes.
4.
This is the most important step. After marinating for 15 minutes, pour about 25g of raw oil into the bowl. The purpose is to seal the beef tenderloin with raw oil and soak for two hours. Many catties were sealed in the restaurant all at once.
5.
Heat the pan with cold oil, add the beef tenderloin when it is 40-50% hot and fry until the color changes and remove it.
6.
To make a bowl of juice, I freshly ground black pepper. The thickness of the powder can be adjusted freely, and the amount can be flexibly controlled according to your own taste.
7.
Stir the green peppers in the pan. Pour the juice into the bowl. Pour in the smoothly fried beef tenderloin and stir evenly. The oyster sauce also has the effect of thickening, and the color is very good when it is fried.
8.
See if the details are very appetizing, it tastes tender and creamy, and it feels like fried in a restaurant.
Tips:
1. The amount of a flat spoon from the spoon I usually cook for the seasoning is about 7ml.
2. This recipe takes a long time to process the beef in the early stage, and it fries very quickly, and it will be out of the pot within 10 minutes.
3. The raw oil seals the beef tenderloin for a long time and the oil molecules will penetrate into the meat. When it is fried in the oil pan, the oil molecules in the meat will expand rapidly, the crude fiber will be destroyed, and the fried meat will be tender and delicious.
4. This method of processing beef is also suitable for sliced pork and shredded pork. It tastes better with thin Hangzhou peppers.
5. The beef needs to be immersed for a long time, so it is suitable to be sealed in the morning and made at noon, or sealed at noon and returned in the evening.
6. I have found many ways to deal with beef, this one is the best, and it is effective in pro-testing.
