[hunan Cuisine] Stir-fried Beef with Pepper Skin and Tea Oil

Name: [hunan Cuisine] Stir-fried Beef with Pepper Skin and Tea Oil
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 20g Dried chili peel; 200g beef; 1 piece Red pepper; 1 piece green pepper; Some ginger; Some shallot; Some garlic; Some salt; Some Cooking Wine; Some Chicken noodles; Some Soy sauce; Some pepper

by Hunan and Guangdong

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

This is a very authentic Xiang-flavored farmer’s dish. I remember that since I was a child, I have seen adults start to dry the peppers every year when they give out a lot of peppers.

Spicy and white pepper skin. This flavored dish really needs to be fried with meat to make it more fragrant. Hehe, try my beef stir-fry today.

Great! In addition, the tea oil from my hometown is 100% tea oil. The tea oil in the supermarket is not fragrant at all, and it is expensive! I am

The tea fruit harvested from the country’s own mountain is squeezed out using traditional pressing methods. The taste is very fragrant. The fried beef is topped with some raw tea oil.

Have you eaten? Super delicious! ! "

[hunan Cuisine] Stir-fried Beef with Pepper Skin and Tea Oil

1. Cut the green and red pepper into small pieces, cut the dried pepper skin into sections and wash, and cut the green onion into sections.

[hunan Cuisine] Stir-fried Beef with Pepper Skin and Tea Oil recipe

2. Wash the beef, dry it, and cut into small pieces. Add cooking wine, salt, pepper, and oil to pick up and marinate.

3. Chop the ginger and garlic and set aside.

4. Put the tea oil in the pot, put the beef out of the slippery color and set aside.

5. Put oil in the pan, saute the ginger and garlic, add green and red peppers and stir fry.

6. Pour the chili peel and stir fry.

7. Pour the beef and stir well.

8. Add the light soy sauce, stir-fry the chicken noodles, add in the scallions, pour a little tea oil, and stir well, then serve.

Tips:
1. Dried chili skin is salty, beef has been marinated, and light soy sauce is salty, so there is no need to add salt when cooking.

2. Drain the tea oil before the dishes are out of the pan, which can make the beef taste more fragrant and enhance the brightness of the dishes.

3. Quickly slide the beef out of the high heat to avoid excessively growing meat and ageing during frying, and to maintain the freshness and tenderness of the beef.