This dish is very simple. The beef tenderloin is wrapped in sauce and smooth and tender. The green and red pepper is sweet and crisp, and the daughter is especially fond of eating.
Cut the diamond-shaped slices of green and red peppers, wash the beef tenderloin into small cubes, and marinate the black peppercorns in the oyster sauce for 20 minutes. If you add egg white starch salad oil, the effect will be better, I am afraid that trouble is not added.
Cut the onion into a small amount of oil and fry, add a little tomato sauce and black pepper to stir fry, then add the soy sauce and stir fry.
Add a small amount of oil after the onion sauce is added. Add the ginger slices to the sauté. Add the beef granules and fry until cooked. Add the onion sauce and stir fry. Add the green and red peppers and stir fry until the break. Add a small amount of salt and black. Stir fry a few times with peppercorns.
After the beef tenderloin was soaked in the water for half an hour, the remaining blood in the beef tenderloin was almost exhausted.