A dish that I like very much, it has different tastes regardless of hot pot and stir-fry
Material
| Beef shutters (shredded) | |
| Green /red pepper (cut edge) | |
| Shallot | |
| Jiang Si | |
| Garlic | |
| soy sauce | |
| soy sauce | |
| Chicken essence | |
| salt | |
| oil | |
| parsley |
Shred ginger, shredded garlic (slices), chopped cilantro /scallion, and chili peppers into small bowls
Wash and shred the beef blinds
Put clean water in the pot, boil it and put the beef shutters slightly hot, remove the rinse water, put it in a small dish
Start cooking and make oil, add ginger and garlic slices and stir-fry, add green and red peppers and stir-fry until they smell like pepper
Add boiled louvers and spring onions and stir-fry for one and a half, then pour in soy sauce (I like soy sauce)
Before cooking, prepare the seasoning. Put a small spoonful of table salt, half a spoonful of MSG, a large spoonful of starch, a spoonful of cooking wine, and a proper amount of pepper to make a paste
Just before the pan, pour the pre-adjusted seasoning chili juice and stir fry quickly. After thickening the chili juice, it is quickly removed from the fire and the process is controlled within 15 seconds. Only in this way can the taste of the blinds be guaranteed
Put some coriander on the platter out of the pot OK (I did not put the coriander)