Silver Luo Black Pepper Beef Chop - A unique way to decorate and eat it in one

1. Prepare beef and olive oil. (Cut beef into thicker slices. If it's too thin, it's easy to overcook.)

2. Place the relaxed beef on a plate and sprinkle an appropriate amount of salt evenly with your hands.

3. Sprinkle an appropriate amount of ground black pepper on top, then gently rub it with your hand to let it penetrate into the beef.

4. Flip it over and sprinkle an appropriate amount of salt.

5. Sprinkle an appropriate amount of crushed black pepper and gently wipe it with your hand.

6. Add an appropriate amount of olive oil to both sides,

7. Gently spread it with your hands and marinate it.

When marinating beef steak, make a "silver radish bowl" and prepare a small section of white radish.

9. Peel off the skin, sharpen one end, and make it into a tower shape.

10. Cut it in the appropriate position and divide it into two halves.

11. The circular part is hollowed out to make a "silver vine bowl", and the pointed part is used as a lid.

12. Steam the prepared white radish in a pot until cooked. (The steamed white radish is a bit soft, be careful when taking it out)

13. Open it 3 to 5 minutes before turning off the heat, add black pepper sauce to the "bowl" and steam it together. This way, the black pepper sauce will be hot when consumed. (Don't fill it too full to avoid spilling it out)

After steaming the "Silver Robe Bowl", fry the steak in the pan. Heat the frying pan over high heat until it smokes, then add the steak. Because olive oil was added during the pickling process, it can now be pan fried without the need for oil. When adding it, there should be a "sizzling" sound, otherwise it is not heated enough. The reason why it is required that the pot must be hot is to quickly lock in the meat juice inside the steak after it is put into the pot. In addition, the pot needs to be hot to achieve the burnt yellow effect on the surface of the steak.

15. When you first put it in the pan, don't move it. Fry for about 2 minutes until the bottom is golden and colored, then flip it over and fry. Then decide the frying time based on your preferred level of maturity.

16. Put the fried beef steak into a plate, then add the steamed "Silver Robe Bowl" and garnish with the prepared small side dishes before serving. After frying the steak, there will be a little soup in the pot. Don't waste it, pour it on top of the fried steak

17. When eating, use a fork to cut open the "Silver Rose Bowl", and the black pepper juice will slowly flow out.