1 recipe found
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.
