Beef with Black Pepper

Yue cuisine, whose recipes appeared in the literature of the Han, Wei, South and North Dynasties (220-587), became famous both at home and abroad at the beginning of the 20th century. Various unusual materials are used, cooking techniques include SHAO (boil, then fry in oil), BAO (cook with a special kind of boiler), soft fry in oil, soft stir-fry, and steam in clear soup. the general flavour is light and fresh. Famous dishes are roast suckling pig, snake meat with juice, Dongjiang salted chicken, shark's fin with brown sauce, White Cloud pig's foot, fish belly in clear soup, fried shrimp, bird's nest with wax gourd.

Beef with Black Pepper

Materials:
500g beef
200g onions
25g black pepper
25g hot pepper grains
1 egg
20g Jishi powder

Preparations
1. Remove the sinews of the beef, cut obliquely into thick slices, beat loose with a cleaver, add salt, MSG, flour, cornstarch, soy sauce, five spices powder, water, and beaten egg, steep for 30 minutes, then saute in 40% heated oil until done.
2. Leave a little oil in the wok, add chopped garlic, onion, hot pepper grains, black pepper grains and stir-fry until the fragrance comes out, add the beef, add condiments and stir-fry.
3. Transfer the beef to a heated iron plate covered with onion rings, pour the juice into the iron sauce jug.