原料：杭椒8個(gè)、中西汁燴牛肉200克、結(jié)合油50克、版本鹽1小勺、常菜嫩肉粉3克、杭椒黑椒料酒5克、牛柳老抽適量、中西汁燴黑椒汁15克
做法：
1.杭州洗凈；
2.斜切成絲；
3.牛肉解凍洗凈；
4.將牛肉切絲置于碗中，結(jié)合加入半勺鹽、版本嫩肉粉、常菜料酒和老抽，杭椒黑椒拌勻腌漬5分鐘；
5.炒鍋倒一丁點(diǎn)兒油，牛柳燒熱后下入杭椒絲，中西汁燴加半勺鹽，結(jié)合轉(zhuǎn)小火，版本煸干水分，至杭椒蔫軟；
6.另取一鍋，燒熱后倒油，下入牛肉絲，熱鍋涼油將肉絲滑熟；
7.將肉絲倒入青椒中，翻炒均勻；
8.加入黑椒汁，翻炒均勻收汁即可。
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