First of all, we choose fresh beef, wash it with clear water, put it on a cutting board and slice it along the beef tendon. Try to cut the beef as evenly as possible and cut it for later use. If you want the beef to be fresh and tender, the most important thing is to marinate the beef for a while, then add the soy sauce and cut beef, and taste it. Be sure to add egg whites at this time. Add pepper, cooking wine, salt, egg white, stir quickly to make beef starch, then add starch, add a little water, continue to stir evenly, let the starch wrap the beef and lock the water.

First of all, choose beef. As we all know, beef fiber is relatively thick, so we must choose beef with relatively fine fiber and less fascia when frying beef! Beef tenderloin is the best choice! First of all, let's choose a piece of sirloin. As we all know, beef fiber is relatively thick, so we must choose beef with relatively fine fiber and less fascia! Sirloin is the best choice!

material selection is particularly critical. The tender part of cattle is the loin, followed by the upper brain and the outer ridge. When cooking fried beef, the tenderloin is usually used. If the quality of the cow is particularly good, it will be better to fry the brain. The upper brain is fat and thin. There is a lot of fat, which makes it particularly fragrant when fried. After cutting the beef, the most important thing is to marinate the beef. Pour in some cooking wine, then add a handful of baking soda, soy sauce, soy sauce, and white sugar. Finally, add appropriate edible salt, stir it evenly with chopsticks, cover it with plastic wrap, and put it in the refrigerator for about half an hour.

share a piece of fried Agrocybe aegerita with shredded beef. The shredded beef is tender and smooth, and Agrocybe aegerita has a strong fragrance. The combination of the two has the effects of invigorating spleen and qi, strengthening spleen and tendons, enriching blood and promoting blood circulation, quenching thirst and saliva, and enhancing resistance. There is a formula in the catering industry, which is called "cutting cattle and sheep reversely, cutting pigs sequentially and cutting chicken obliquely". This is the way to cut beef and mutton. Beef meat is old, so cutting beef has to go against its grain, destroying the muscle fiber of beef. After cutting the beef, put some salt (not too much, just a little savory) and cooking wine, and stir hard, just feel a little sticky on your hands (when stirring, you must stir in one direction, not clockwise for a while and counterclockwise for a while).