The recipe for Hangzhou pepper beef fillet

Health benefits

Cooking wine: promoting blood circulation and removing blood stasis

Onions: expectorant

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Ingredients

250g beef tenderloin

Hangjiao 150g

5 grams of cornstarch

Edible baking soda (optional) 2g

Pineapple juice (optional) 2 tablespoons

One tablespoon of cooking wine

One tablespoon of light soy sauce

One teaspoon of dark soy sauce

Pepper powder 1g

A small amount of egg white

Oyster sauce 20g

Half an onion

Sugar 3g

A little salt

Jiang Er San Pian

Two cloves of garlic

Water starch powder in a 1:6 ratio, appropriate amount

Moderate amount of oil

The recipe for Hangzhou pepper beef fillet

1. Wash and cut the beef tenderloin into strips, use a knife to cut it from the direction perpendicular to the texture, and then cut it into strips about 0.5 centimeters thick and 5 centimeters long; Afterwards, soak the beef in cold water for 20 minutes to allow it to absorb moisture, or soak it in pineapple juice (which makes the beef more fresh, sweet, and delicious, and can neutralize the astringency of the added baking soda). Control the water and add baking soda, then add a little warm water and let it sit for 15 minutes (if you want the beef to be extremely smooth and tender, add baking soda. If you feel it is not healthy, skip it, and it will be tender if not added). Then add light soy sauce, dark soy sauce, cooking wine, salt, pepper, egg white, and cornstarch, and mix well with your hands. Put all the water and juice into the meat, and add a tablespoon of cooking oil to the beef tenderloin before stir frying to prevent sticking in the next pot.

2. Cut the Hangzhou pepper knife into sections that are about the same length as beef tenderloin. If you are afraid of spiciness, you can remove the seeds from the Hangzhou pepper.

3. Shred half an onion, slice ginger and garlic, prepare a small bowl of water starch (1:6) and oyster sauce.

4. Put oil in the pot and heat it over medium heat until 50% hot. Quickly add the beef, scatter it, change color, and then remove and control the oil.

5. Leave the base oil in the pot, stir fry the Hangzhou pepper on low heat for a while, slightly peel the tiger skin, and let the pepper release its flavor.

6. Stir fry ginger and garlic, then add onions and stir well.

7. Add beef tenderloin over medium heat and stir well, then add oyster sauce and sugar. Finally, add water starch and thicken.

8. Pack and enjoy!

Tips

1. Soak the beef in cold water for 20 minutes to allow it to absorb moisture. You can also add pineapple juice to soak the beef, making it more fresh, sweet, and delicious. It can also neutralize the astringency of the added baking soda.

2. If you pursue the ultimate smoothness and tenderness of beef, add baking soda. If you feel unhealthy, skip it. It's also quite tender without adding it.

3. Add a tablespoon of cooking oil to the beef tenderloin before frying to prevent sticking in the next pot.

4. Salt can be omitted during pickling because oyster sauce has a certain salinity when used later. It depends on personal taste!

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