Steak with Red Wine and Black Pepper
1.
Choose the beef and check the distribution of snowflakes, whether the flesh color is ruddy, and whether the fat color is white. The thickness is about 1-2.5cm.
2.
Use the back of the knife to loosen the beef tissue and pat a few times with the knife
3.
Take a few carrots and smash them, a few onions and coriander, add red wine to drown the beef, cover and put in the refrigerator overnight
4.
Take out the soaked beef, add an egg white, an appropriate amount of freshly ground black pepper, a little alkali noodles, a little light soy sauce to color, and stir well
5.
Add a little oil, cover and dry, marinate for half an hour
6.
Ingredients for preparing red wine and black pepper juice: chopped onion, freshly ground black pepper, black pepper juice, red wine
7.
Add proper amount of oil to the pot, heat the high heat to 70% to 80%, and place the steak (it’s best to use kitchen paper to absorb the moisture on the surface). Just leave the pot without moving, let the steak shape
8.
Turn the noodles about 15-20 seconds, and continue to fry the other side until browned. Choose your favorite degree of rawness to control the frying time. After frying, put it out on the pan. It is recommended to let the freshly cut steak stand for 5 minutes. Eat it again to retain more water
9.
Leave a little oil in the pan, and chop the onions on low heat until slightly browned
10.
Add the right amount of black pepper sauce and continue to fry on low heat to create a fragrance
11.
Pour in the right amount of red wine
12.
The red wine and black pepper sauce is boiled and thickened, so you don’t want to eat the residue of chopped onion
Tips:
1: Pick the beef, check the distribution of snowflakes, whether the flesh color is ruddy, whether the fat color is white, and the thickness is about 1-2.5cm;
2: Olive oil and butter are only suitable for low-temperature cooking, so choosing sunflower oil or rapeseed oil is more suitable for frying steak;
3: The steak must be taken out of the refrigerator to warm up before frying, and the steak that has not been warmed up should not be cooked;
4: Burn the pot on high fire until the smoke is about 70% to 80% hot, then frying the steak can produce more meat flavor;
5: Using sea salt can improve the layering of beef!
6: The fried steak is more juicy than it is while standing for 5 minutes!
