Stir-fried Beef Tenderloin with Hang Pepper. Learn to cook it. The beef tenderloin is tender and tasty without getting old. The skills are all here

A few days ago, I met my friends at a restaurant that specializes in Hangbang cuisine. The most distinctive of Hangbang dishes are Longjing Shrimp, Xihucuyu, Song Sao Yu Geng, Dongpo Pork, Dry Fried Bell, etc. The taste of Hangbang cuisine is salty and sweet, not as sweet as Suzhou cuisine, nor as strong as Shanghai cuisine. It absorbs the essence of dishes from all over the north and south, so it is deeply loved by diners in the north and south.

In the dinner, we only ordered a dish that was more flavorful than other dishes, which was fried beef tenderloin with Hangzhou pepper, which was made from fried beef tenderloin with Hangzhou pepper. And I found out that the Hangjiao in the store is not Hangjiao, but line pepper. In our third-tier cities, I don’t know how many stores use line peppers as Hangzhou peppers.

Hangjiao is not as long as line pepper. Hangjiao has a thinner skin and thicker skin. Line pepper is much hotter than Hangjiao.

Stir-fried Beef Tenderloin with Hang Peppers is a dish that is served with rice and wine. Beef is a good ingredient to nourish in autumn and winter. It can nourish blood and invigorate the spleen and stomach. When it is cold, make more for family members.

Many people say that beef is not easy to cook, and the taste is so old and unsatisfactory that they never buy beef at home, mostly pork, chicken, and fish.

Today I have a good food. Learn how to cook it. The beef tenderloin is tender and tasty, without getting old, all the skills are here.

Fried Beef Tenderloin with Hang Pepper

Main ingredients: pepper, beef tenderloin

The authentic Hangjiao Fried Beef Tenderloin uses Hangjiao. If you can't buy it at all like me, you can use the line pepper, which is a kind of chili. Choose according to your personal situation.

Detailed production steps

1. Don't cut the beef you bought directly, soak it in water for half an hour to soak the excess blood. Then cut into thick strips against the texture, a little thinner than the little finger.

When cutting pork, cut along the texture or it will be scattered. When cutting beef, cut the texture horizontally and cut off the fiber, otherwise it will not chew, and it will not taste easy.

2. Season the cut beef with ginger, light soy sauce, oyster sauce, dark soy sauce, salt, cooking wine, and black pepper. After fully grasping, sprinkle in a little starch, which can lock the moisture, which is the key to the tenderness of the beef. After the starch is well mixed, pour in a little cooking oil and mix well.

Finally, seal with plastic wrap to prevent the surface from drying out, and marinate for more than 30 minutes. If you have time, it is better to marinate for 1 hour.

3. Tap the line pepper a few times with the back of a knife and cut into long sections.

4. I use an iron pan. Heat the pan and then add oil. The oil temperature is 3-4 to become hot. Put the beef and stir-fry, and then remove the color immediately. (If it is a non-stick pan, you can't heat the pan and put the oil on it, the pan will break)

5. Then stir-fry the chili pepper on low heat, and press it with a spatula from time to time to make it evenly heated.

6. When the surface is the color of tiger skin, add minced garlic and saute, then add beef tenderloin and stir fry together.

7. Stir fry quickly over high heat, sprinkle a little salt, sugar, and light soy sauce to taste. About 1 minute, sprinkle MSG out of the pot.

The fried beef tenderloin with Hangjiao I learned from me is not inferior to the restaurant's taste. Everyone praises it at the table and learns to show it to the family.

Warm tips:

The beef should be soaked in water for more than half an hour, and then cut into thick strips with a knife. When marinating, seasoning first, then starch, and finally oil. Grasp each step thoroughly. The longer it is marinated, the more delicious it is.

When frying beef, the temperature of the oil should not be too high. Heat the pan and pour in cold oil. When it is about 3-4% hot, add the beef and stir fry to change its color.

When beef and chili are fried together, sugar must be added. Sugar not only improves the freshness, but also makes the taste softer.