How to make Black Pepper Gege Meat ?

Preparation of black pepper gerg meat:

1. Materials. 200 grams of pork tenderloin, 5 grams of black pepper, 1 onion, 3 green peppers, 2 red peppers, 2 tablespoons soybean paste.

2. Method Prepare ingredients: pork tenderloin, black pepper, onion, green pepper, red pepper, soybean paste.

Pork tenderloin is first cut into centimeter-thick slices, then slices into centimeter-wide strips, and then the strips are cut into centimeter-long cubes, that is, squares cut into centimeters.

Chop some ginger rice.

Put the diced meat into a bowl, add ginger rice, sugar, salt, chicken essence, soy sauce and mix well, marinate for 15 minutes to taste; Add the starch again and grasp it well with your hands. Grasp with a little force, grasp for more than 1 minute, let the starch fully dissolve into the meat, and leave for more than 1 hour.

Wash the green and red peppers, remove the stems and cut into cubes about centimeters long.

Wash the onion and remove the ends and cut into cubes about centimeters long.

Put cooking oil in the pot, **, add 1 tablespoon of soybean paste and fry it slightly, pour in the diced meat and stir-fry, stir-fry until the diced meat changes color and continue to fry the water in the diced meat.

Pour in the green pepper and stir-fry for about 10 seconds.

Pour in the onion and stir-fry for a few moments, about 15 seconds.

Finally, pour in the red pepper and stir-fry for 5 seconds, then turn off the heat.

Sprinkle in salt, black pepper and mix well and transfer to a plate. Before serving, sprinkle the dish again evenly with black pepper.

Gege meat is a piece of meat cut into small cubes, which can generally be made from pork neck and beef.

Ingredients: 300g beef tenderloin.

Excipients: onion 100 g green pepper 50 g persimmon pepper 30 g starch (broad bean) 15 g.

Seasoning: shallots 75g [Urgency] juice (Cantonese) 3g Pepper 10g Light soy sauce 15g Garlic 8g Rice wine 10g Tomato paste 8g Salt 5g Sesame oil 3g MSG 5g Butter 25g White sugar 8g Vegetable oil 25g Appropriate amount each.

The practice of sizzling black pepper beef tenderloin:

1.Cut the beef tenderloin (beef tenderloin) into slices 5 cm long and 4 mm thick, and marinate;

2.Add 3 grams of powder, 6 grams of light soy sauce, 5 grams of monosodium glutamate, 5 grams of rice wine, 75 ml of water, 10 grams of starch to the marinated beef slices, and mix well until sticky;

3.Then add 15 grams of eggs and mix well, pour net vegetable oil on the surface, put it in the refrigerator fresh-keeping room (4), freeze for more than 3 hours and set aside;

4.Finely chop the shallots;

5.Finely strip the onion;

6.green pepper oblique knife cutting blade;

7.Finely chop the red pepper;

8.Crush the garlic and chop it finely;

9.Heat the wok on the heat, add butter to boil, add the shallots, red peppers and minced garlic, stir-fry until fragrant, then add the black pepper and stir-fry slightly;

10.Then add tomato paste, rice wine, light soy sauce, sugar, salt, jestine juice, monosodium glutamate, soup, boil for 5 minutes, pour into a bowl and set aside;

11.Prepare a large iron plate and a lamp;

12.After the fire on the iron plate is heated, turn off the low heat and warm it;

13.Fill the lamp with half a lamp of black pepper juice;

14.Heat a wok over high heat, add vegetable oil, and when it is 6 hot, put in the beef tenderloin taken out of the refrigerator, soak until it is 8 mature, and put it in a colander spoon;

15.Heat the wok on the heat again, add a little base oil, add half of the shredded onion and all the green pepper slices and stir until fragrant;

16.Add the beef tenderloin, cook rice wine and black pepper juice, thicken the thickener, and stir-fry evenly;

17.While stir-frying the beef tenderloin, pour a little sesame oil over the iron plate and sprinkle in the other half of the shredded onion;

18.Then immediately put the stir-fried beef tenderloin into the cooked iron rice, cover it, and serve it with the lamp;

19.When serving, open the lid, pour the juice from the lamp, cover and wait 10 seconds before serving.