A bean recipe for every taste:
Cut the beef into thin slices, about 3 cm x 3 cm, place in a large enough bowl, mix with a quarter tsp salt, a quarter tsp baking powder, 1/2 tsp wine, 1/2 tsp cornflour 1-2 tbsp water, marinate for about 1 hour and leave to cool. In a bowl, bring 3/4 l of water to boil, season with salt. Cut the green peppers in half lengthwise, remove the seeds, cut into medium-fine strips and cook in boiling water for about 2 minutes. Cut the red chilies in half lengthwise, remove the seeds, cut into tender strips and get ready. (Attention, after roasting, rinse your hands well and do not touch your eyes! It burns terribly)
Peel and trim the spring onions Peel the carrot, cut into fine wheels Peel the garlic clove, chop finely and mix with 1 tbsp fermented black chopped Black or Bean Bean Sauce. Put the long grain rice in a strainer and rinse under cold running water until the water runs clear. Cut the orange into fine slices, halfway through, and twist slightly, makes a nice garnish. Put the long grain rice in a bowl with a lid, bring to the boil with 7.5 dl of water, add 2 tablespoons of peanut oil, season lightly with salt, cover and simmer at the lowest temperature for about 20 minutes. Heat the wok or a medium-high frying pan to a high temperature.