Manganji chili pepper rolls
The key is to roll the beef in a slightly spiral shape. This will reduce the overlapping portion of the meat and make it cook faster.
How to make it
1
Split the Manganji chili peppers in half lengthwise and remove the seeds. Cut the beef into pieces that are easy to roll, and sprinkle the surface with salt, white pepper and potato starch.
2
Wrap the Manganji chili peppers from the front as a core. Place on a dish, place it in a steamer, and steam for about 2 minutes.
3
Mix all the ingredients for the versatile sauce. Put 3 tablespoons of all-purpose sauce, scallion oil and ginger in a pot and heat it.
4
Put [2] in a frying pan and tangle it with a sauce all over. When the sauce is at a simmer, remove from the heat.
5
Serve in a bowl and topped with needle ginger if desired.
Ingredients for 2 people
-
- Manganji Chili peppers
- Two
-
- Uses loin for beef
- 40g x 2 sheets
-
[All-purpose sauce (easy to make)]
- sugar
- 3 tablespoons
-
- Mirin
- 3 tablespoons
-
- Shaoxing wine
- 3 tablespoons
-
- soy sauce
- 3 tablespoons
-
- salt
- A little
-
- White pepper
- A little
-
- potato starch
- A little
-
- Scallion oil
- 1 tsp
-
- Chop ginger
- 1 tsp
-
- needle ginger topping
- A little
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