1. Wash the red pepper and red millet, and drain the water (the pepper that my grandmother personally picked for me).
2. Drain the two kinds of peppers and chop them out with a knife (it is recommended not to use a machine to grind them, because the taste is different). After the beef tenderloin is cut into thin strips, then change the knife and chop twice, but don't chop too much. And the two kinds of peppercorns are slightly crushed with a knife to make it more flavorful. Chop the ground ginger.
3. Heat the pan and put a little more rapeseed oil.
4. Add the beef tenderloin, stir fry, and keep on medium heat.
5. Stir-fry the beef tenderloin continuously over medium and small heat, let it absorb the moisture and present the oily and moisturizing state, and don't stir it too dry.
6. Add minced ginger and minced pepper.
7. Add the tempeh and continue to stir fry.
8. Stir fry evenly.
9. Add the chopped chili and keep it on medium heat.
10. Stir-fry until the moisture of the chili is collected, add dried chili noodles.
11. Continue to stir fry until the flavor of the chili is fully integrated with the beef.
12. Finally, add the dark soy sauce, taste the salty, add salt and chicken essence, then turn off the heat.
13. After frying, serve and let cool.
14. After cooling, put it into a clean bottle and take it as you eat.
Tips:I am from Sichuan, and the taste of chili is relatively heavy. If you can't eat it so spicy, you can only put one-third of the chili without the spicy millet, which tastes the same. When stir-frying beef, you must add chili when the beef is dried, so that the beef is fragrant.
