1. Starch method: After cutting the meat slices, add proper amount of dry starch and mix well. After standing for 3 minutes, stir-fry in the pan to make the meat tender and not greasy.

2. Soviet style: soak the sliced beef in baking soda solution before frying, which can make the meat soft.

3. Beer method: mix the meat slices with beer and dry starch to make them paste, and the fried meat slices are fresh, tender and refreshing.

4. Edible oil method: When frying shredded beef, first add seasoning to the cut shredded beef, then add proper amount of cooking oil and mix well, let it stand for 3 minutes and then put it into the pot to make the meat tender.

5. Salt water method: thaw the frozen meat with high-concentration salt water, and the meat will be fresh and tender.

6. Mustard method: When cooking beef, you can evenly spread mustard on the beef the night before, and wash it with water before cooking, so that the beef is easy to boil and the meat is tender.

7. Egg white method: Add an appropriate amount of egg white to the sliced meat, stir well, then let it stand for 3 minutes before frying, which can make the meat tender and smooth.

Precautions for handling frozen beef

1. Don't let the meat directly soak in cold water for thawing, because water immersed in the meat will dilute the taste of the meat and lose nutrition. Hot water, warm water and microwave thawing are not recommended. It is best to let it thaw naturally.

2. Don't use too little oil when frying, otherwise it will easily burn the pot. Stir-fry until the meat turns white, take out the meat, control the oil, then stir-fry the vegetables until they are raw, and finally put the fried meat in, stir-fry them for a few times and quickly take them out of the pot, so that the fried vegetables will not only be tender, but also taste good.