[It sounds delicious. How to cook delicious black pepper garlic beef grains]

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That sounds delicious. Black pepper garlic beef

When I was in college, there was no QQ group or WeChat group. Online social activities were probably BBS forums. I have not said how long ago. What I want to say today is that there was a forum netizen who was a teacher of Zhejiang University of Technology at that time, but Mandarin is not very standard. Every time I praise the forum in front of us that a girl with the net name "blue milk" is good-looking, I shout "nán lí u la ǐ" one by one. Many years later, everyone basically lost contact, but every time I went to the restaurant to look through the menu and turn to dishes such as beef with black pepper, I would think of teacher Chen saying to the waiter, "little sister, have a black pepper and Liu twist!"

Food Ingredients

Beef Tendinarii a piece

Garlic 10-12 tablets

black pepper

Soy sauce 2 scoops

Raw Powder

cooking wine

Sugar

Salt

celery leaf

Step

Remove the fascia from the beef fillet and cut it about the size of a garlic clove. You don't have to have beef fillet, but you must not have tendons, otherwise if you make a mistake, you will bite continuously.

Raw flour, a little cooking wine, a little sugar, salt, soy sauce, grasp the beef grains and marinate them evenly, and let them stand for more than half an hour.

It is enough to peel more than 10 garlic cloves. In order to mature evenly, the especially large one can cut everything in half.

Add oil to the hot pan, then put the garlic cloves into the pan, turn to medium heat and fry until the surface is slightly golden.

The oil is full of garlic flavor. Use this oil to stir-fry the beef fillet with a big fire. If the surface changes color evenly, take it out for later use.

Well, you can see from the beef that it is still pink and tender. Garlic seeds also have no choking smell because of frying. In order to look good, we prepare a little celery leaves.

It is good to leave a base oil in the pan, stir-fry a few pieces of scallion, leave beef grains and garlic seeds, cook a porcelain spoon of cooking wine, a porcelain spoon of soy sauce and half a spoon of white sugar, stir-fry evenly.

The sugar, soy sauce and cooking wine are blended into a rich sauce, which can be seen through the dense bubbles. At this time, grind a little black pepper and add it to the pot.

Stir-fry evenly and quickly. If it takes too long, you will get old anyway. Before you turn off the fire, just sprinkle the celery leaves.

Beef is tender and smooth, the sauce is fragrant and thick, and garlic is also the soft taste of powder. The point is that while curing meat, two bottles of beer should be iced.