Yes, beef brisket is suitable for two cooking methods: stewing and braised. It is best to use beef tenderloin to fry steak. Take a piece of beef tenderloin and cut it into palm-sized slices (if you feel it is difficult to cut, you can freeze it in the refrigerator for 30 minutes). Use the back of a knife to gently cut the beef slices. Hammer it once, and then chop it with the heel of the knife a few times to break the tendon. Put the beef slices into a bowl, add salt, cooking wine, ginger slices, green onion sections, eggs, and a little pepper and season for 40 minutes. Coat the well-cooked beef slices with cornstarch, coat in egg wash, coat with bread crumbs, press, and then fry!

If you want fried beef to be tender and elastic, you have to pay attention to the selection of materials, cutting methods, and frying methods. In restaurants, they will basically use cornstarch or egg white to catch it before frying - use a little egg white and Mix the beef and leave it for about 10 minutes to make the beef smooth and tender. It's okay to use beer, but it's best not to use tender meat powder to stir-fry beef. It's better to use lean and tender meat, such as tenderloin, outer loin, upper brain, sancha, tuna, langtou and other meats.

If you buy old beef, it will definitely not be tender when fried. When cutting the beef, cut it against the grain of the meat and try to make it as thin as possible. Then, use a little salt, vinegar, and old wine before frying (beef is red). The meat should be soaked in old wine) ginger juice, egg white, water and starch, stir evenly, and soak for about ten minutes. Remember, you must add more oil to stir-fry beef, so that the beef will be smoother and more tender. Use the beef Marinate in soy sauce and mix well with starch or egg white.