Even if I am busy with work, I will go home regularly to eat my dad's dishes at intervals, and usually I will guess what he will do today before seeing him. Because he is a very traditional person. The right solar terms, the ingredients to eat, the practice of using it, he believes that he will do it for a lifetime, and he will not want to change if he is used to it. Therefore, he does not see foreign foods. For example, he does not want to travel abroad, and there is also a reason for eating headaches. Black pepper beef is an exception to him, which may be the most accepted Western food in the country, and sometimes even think it is Chinese food. The smooth and succulent beef and the aromatic black pepper are like a pair of old friends who have known each other for many years. Black pepper is full of presence, but it won't be overwhelming. Spicy and delicious gravy with white rice, no one will refuse.
Wash the beef tenderloin to absorb the surface moisture and cut into strips. Add appropriate amount of cooking wine, salt, fuel consumption, starch and mix well, pour the oil on the surface, wrap the plastic wrap and put it in the refrigerator for more than half an hour.
Cold pot hot oil, under the beef tenderloin, stir-fry until almost sixty-seven mature.
Leave the oil at the bottom of the pan, add the onion and stir-fry the scent, then add the beef fillet and stir well.
Pour in salt, soy sauce, black pepper and stir well (or add black pepper sauce directly, better to eat), add green pepper before the pan, fry and cook.