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

3. First of all, you can't follow the grain direction of beef when cutting. The whole cut beef should be laid flat on the board, one by one, and then you should drown it with tender meat powder or raw powder with a little water and soy sauce for a while. When frying in a pan, first fry in a hot oil pan and then take it out. When the side dish is almost cooked, add beef and boil it with a little water.

When frying beef, put more oil. The amount of oil is probably appropriate when you can soak beef almost above the surface. When the beef is cooked to 70%, pick it up and pour out the excess oil.

Press with a pressure cooker

6. Add raw flour and soy sauce to beef, marinate 15 minutes and then fry.

7. After the shredded beef is shredded, soak it in clear water with a small amount of baking soda for a few minutes, remove it and drain it, then size it and cook it, and the shredded beef will become tender.

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

9. Add a few phoenix fairies when burning beef. The meat is easy to boil, saving time and fuel.

10. First coat the old beef with a layer of dried mustard, rinse it with cold water the next day, and then cook it. This will make the processed old beef tender and easy to cook.

Note: the pickling should be stirred in the same direction for a while. When cooking beef, adding a few fresh hawthorn will soon make the beef rotten and lasting, and also increase the flavor of the meat.