How to pickle beef? Many friends have said that fried beef is always tender, and the taste is not particularly good. Many people don't like it. In fact, the key to delicious fried beef lies in the method of curing.
A piece of beef, a few Hangzhou peppers, a little onion, ginger and garlic, cooking wine, soy sauce, oyster sauce, sugar, salad oil and starch
1. Wash the beef, remove the tendons and cut into thick strips. Add cooking wine, soy sauce, oyster sauce, sugar, salad oil and starch. Mix well until sticky. Then marinate.
2. Cover with plastic wrap and refrigerate for more than 3 hours. If there is no time, it will take at least 15 minutes. Wash Hangzhou pepper and cut into two sections. Wash onion, ginger and garlic and chop them
3. Add proper amount of oil into the pot, heat to 50% heat, put in the marinated beef fillet, disperse until discolored, and set aside.
4. Heat a little oil in another pot, saute chopped ginger and garlic, add Hangzhou pepper and stir fry until the surface of Hangzhou pepper is wrinkled and slightly burnt yellow, add fried beef fillet and stir fry evenly, add a little salt and chicken essence, and then chop onion.
Four seas food sharing: you can add all the ingredients at will. When Xu ang has enough beef, it should be light red and elastic. It's also the key to cut beef. Just pat it with the back of the knife before you cut it.