2. When cutting, cut it perpendicular to the grain of the meat, and then put some raw flour, so that it will be tender;

3. First of all, you should not follow the grain direction of beef when cutting. The whole cut beef should be flat on the board, one by one. Then, you should use tender meat powder or raw flour to add a little water and soy sauce to drown it for a while. When frying in the pan, you should first fry it in a hot oil pan and then take it out. When the side dishes are almost cooked, add beef and boil it in a little water.

4. When frying beef, you should put more oil. The amount of oil is probably appropriate when you can soak the beef almost over the surface. When the beef is cooked to 7%, pick it up and pour out the excess oil.

5, press with a pressure cooker;

6. Add raw flour and soy sauce to beef, marinate for 15 minutes before frying;

7. After the shredded beef is shredded, soak it in clear water with a small amount of baking soda for a few minutes, take it out and drip it dry, and then size it for cooking, so that the shredded beef will become tender;

8. half an hour before frying, marinate with wine, and it will be very tender;

9. When adding a few impatiens to roast beef, the meat will be easily boiled, which can save time and fuel;

1. First, coat a layer of dried mustard on the old beef, then rinse it with cold water the next day, and you can cook it, so that the processed old beef is tender and easy to ripen.

note: stir in the same direction after pickling. When cooking beef, add a few fresh hawthorn, which will soon make the beef rotten and persistent, and also increase the flavor of the meat.