Stir-fried Beef with Tiger Skin Chili
by Daughter of heaven
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Cut the green pepper into sections and shred the onion.
2. Add cooking wine, steamed fish soy sauce, dark soy sauce, oyster sauce, freshly ground black pepper, and starch to the bowl and stir to make a sauce for later use.
3. Boil the beef in a pot of boiling water until it has just changed color, remove it and drain it for later use.
4. Without oil in the wok, add the chili to medium heat and stir until the tiger skin spots are formed.
5. Pour a little vegetable oil along the side of the pot, and stir-fry the chilies until the surface is oily.
6. Add appropriate amount of salt, balsamic vinegar, sugar, and cooking wine and cook for 2-3 minutes until the soup is almost dry.
7. Place the pan on the plate and set aside.
8. Pour a little oil in the pan, add the shredded onion and stir fry for a while, add the blanched beef and stir fry.
9. Pour in the adjusted sauce and stir well.
10. Put it out of the pot on the chili.
11. Finished product
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