Beef 120g tomato 1 ginger.

Practice steps

1, beef should be beef, that is, the meat of hind legs and thighs of cattle. Rinse clean and find the direction of beef texture.

2. The knife edge is perpendicular to the direction of beef texture and sliced.

3. Gently pat each piece of beef with the knife surface to relax the muscle tissue.

4. This is the sliced beef before scattering.

5. This is sliced beef.

6. Put the sliced beef cut by the knife into a container, add 1 teaspoon of white sugar, 3 teaspoons of cornflour, 2 teaspoons of soy sauce and a proper amount of Jiang Mo (no salt is added for the time being), mix well and let stand for use.

7. Peel the tomatoes and cut them into small pieces.

8. Pour enough cooking oil into the oil pan and heat it.

9. Add 1 tsp of salt to the beef before putting it into the pot, mix well and pour it into the pot. Stir-fry until half-cooked and set aside.

10, use the remaining oil in the pot, pour in tomatoes, stir-fry for a while, and add a little salt and sugar to taste.

1 1. Pour in the beef and turn down the heat and stir fry.

12. Finally, add 1 tablespoon of boiling water, pour in a proper amount of soy sauce and stir well.

13, pan, plate.

skill

1, pat the beef with a knife and add salt before entering the pot, all in order to ensure the tender and smooth taste of the beef to the maximum extent. 2. After pouring the medium-rare beef for the second time, lower the fire.