How to make beef tenderloin with Hangzhou pepper

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  1. Wash the beef tenderloin and cut it into strips, and use a knife to cut it from the direction perpendicular to the grain., and then cut into strips about 0.5 cm thick and 5 cm long; then soak the beef in cold water for 20 minutes to allow the beef to absorb the water.You can also add pineapple juice to soak it (this will make the beef more fresh, sweet and delicious, and can neutralize the small amounts added later) (the astringent taste of soda) add baking soda after controlling the water, then add a little warm water and let it sit for 15 minutes (add baking soda if you are looking for the ultimate tenderness of the beef.If you think it is unhealthy, just omit it.It will be quite tender without adding it) and then add raw beef.Add soy sauce, dark soy sauce, cooking wine, salt, pepper, egg white, and cornstarch and mix well with your hands to get all the water and juice into the meat.Add a tablespoon of cooking oil to the beef tenderloin before frying to prevent it from sticking to the pot.
  

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  2. Cut the pepper into sections about the same length as the beef tenderloin.I'm afraid If it's spicy, remove the seeds from the pepper.
  

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  3. Cut half an onion into shreds, slice ginger and garlic, and prepare a Water starch (1:6) and oyster sauce in a small bowl.
  

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  4.Put oil in the pot and heat it over medium heat until it is 50% hot.Quickly cut in the beef, spread it out, remove it when it changes color and control the oil.

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  5. Leave the base oil in the pot, stir-fry the peppers over low heat, and let them rise slightly.Tiger skin, let the Hangzhou pepper release its flavor.

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  6. Stir-fry the ginger and garlic, then add the onion and stir well.

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  7.Change to medium heat, add beef tenderloin and stir well, add oyster sauce and sugar.Finally add water starch to thicken.

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  8. Plate and enjoy!