Black pepper chicken fillet

Overview

Black pepper beef tenderloin is often eaten at home, and I have posted diaries and recipes before. After a friend learned how to make it, he felt that the beef tenderloin was very tough, as if it was not cooked properly. Actually, it was the beef tenderloin that was overcooked. To be honest, beef tenderloin is really not easy to master. One step is marinating and the other is stir-frying. If you do not do that step well, the beef will become hard and unpalatable. Improve it and make black pepper chicken fillet, and all problems will be solved. The adaptability of chicken is much better than that of beef. Even if it is slightly marinated and heated, it is still very tender and delicious. In terms of seasoning, in addition to using more black pepper sauce and cracked black pepper to bring out a richer black pepper flavor, you may want to be more casual. A little oyster sauce and a little Pixian bean paste will add a more complex taste to this dish. This reminded me of one of my middle school teachers, who was said to know how to cook. When I observed it, it turned out that I just added whatever seasonings I had on hand, and I added several types. The stir-fried dishes couldn’t be described as different cuisines or methods, but they were really delicious. This is probably the true meaning of private cuisine.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• lunch
• banquet
• celery
• chicken legs
• chives
• cooking wine
• cracked black pepper
• edible oil
• garlic
• green, red and yellow bell peppers
• light soy sauce
• old soy sauce
• onions
• oyster sauce
• pixian douban
• water starch
• white sugar
• black pepper
• black pepper sauce
• ginger

Ingredients

Steps

1. 1 Remove bones from chicken legs and soak them dry;

   

2. 2 Cut into finger-length strips;

   

3. 3 Add 1 tablespoon cooking wine, 1 teaspoon oyster sauce, 1 tablespoon black pepper sauce, 1 tablespoon light soy sauce, 1 tablespoon sugar, and 1/2 teaspoon black pepper;

   

4. 4 Catch evenly and marinate for 20 to 30 minutes;

   

5. 5 Slice onions, ginger and garlic, cut bell peppers into thick strips (similar to chicken tenders), cut celery into sections, and cut chives into sections;

   

6. 6 Bring water to a boil in a pot, add a little salt (except for the amount), blanch the celery, take it out and cool it down and set aside;

   

7. 7 Add an appropriate amount of oil to the pot, and when it is 60% or 70% hot, add the chicken tenders, onion, ginger, and garlic, and stir-fry over medium-high heat until the chicken tenders spit out oil and the onion, ginger, and garlic become fragrant;

   

8. 8 Add 1 tablespoon of Pixian bean paste and stir-fry until fragrant;

   

9. 9 Add 1 tsp of dark soy sauce and stir-fry evenly;

   

10. 10 Add another 1 tablespoon of oyster sauce and stir-fry evenly;

    

11. 11 Add the bell pepper and celery, and 1 tablespoon of crushed black pepper, stir-fry evenly;

    

12. 12 You can thicken the gravy with a little water starch (or not), turn off the heat, add the scallion segments, and stir-fry evenly.