Beef with Vine Pepper and Enoki Mushroom

Overview

How to cook Beef with Vine Pepper and Enoki Mushroom at home

Preparation of enoki mushrooms and beef slices
Cane pepper oil, Ma Xiangzui Hongya preserved cane pepper, green and red chili peppers, and ginger are also ready
Cut green and red peppers into rings and shred ginger
Bring the pot to a boil over high heat, add the washed enoki mushrooms and blanch them for 30 seconds
Take it out and immediately rinse it with cold water
Drain the water and place on the bottom of a plate
Pour some cooking wine in boiling water, add beef slices and blanch for 20 seconds
Take it out immediately after changing color, drain and place on the enoki mushrooms
Use cooking wine, soy sauce, chicken essence, salt and purified water to make a sauce, boil it and pour it into the fat beef plate
Place hot pepper rings, shredded ginger, and fresh vine peppers on the beef slices
Put the salad oil into the pot and heat it until it is 80% hot
Just pour it on the fresh vine pepper. If you feel that the numbing flavor is not enough, you can add some vine pepper oil to make it taste spicy, fresh and refreshing