Roasted Pepper Beef Sauce (Summer Dish)

This roasted pepper sauce is made once, kept in the refrigerator fresh-keeping room, can be eaten for half a month, and can also be used as a condiment for cold dishes, such as preserved eggs.

Ingredients

Beef 250 g

Ginger 50-100 g

Garlic 100 g

Ervitex 300-500 g

PepperNoodles 10 g

SichuanPepperNoodles 20 g

SoySauce Asmallamount

Salt Asmallamount

MSG Asmallamount

Sugar Asmallamount

Cooking Instructions

Preparation. You can also use old ginger, but I like young ginger.
If you can't eat spicy, you can choose two wattle sticks, and if you can eat spicy, choose millet pepper.
Wash the beef.
2. Cut the wattle strips.
Crack the beef and ginger together and add some soy sauce.
Break it up and just like that, remember to put a little starch, or tender meat powder.
Ginger and garlic crumbled.
Wash the two wattle strips, then fry them in a pan with a little oil.
Flip it more and don't get too mushy.
Smash.
Put oil in a pan, add ginger and garlic, and stir-fry together.
Stir-fry with beef foam, stir-fry and add green pepper foam.
Stir-fry more, add salt and peppercorns.
Put pepper.
Put MSG.
Stir-fry well.
You can also put a little roasted pepper sauce on instant noodles.