1, beef thawed and cut into pieces with a thickness of about 1 and 5cm.

2. Prepare barbecue material, an egg white and 5% starch.

3. Thaw the beef, pat it a few times with the back of the knife, cut it into small squares on the surface of the beef, and don't cut the beef thoroughly, which will make the beef taste better. Sprinkle barbecue material on the surface of the beef and add an egg white and 5% starch.

4. Marinate in a plate for 30 minutes.

5. Pour cooking oil into the pot.

6. Separate the oil from the oil, add the marinated beef and fry it on medium and small fire.

7. Fry one side and turn it over to fry the other side.

Fried beef is tender. Method 1: The most natural and delicious way. No matter what kind of meat you fry, add some beer to marinate the taste, so that the fiber of the meat can "suck up" the wine. The ratio is a catty of beef: a cup is eight minutes full of so much beer, so the fried meat is not only not old, but also has a unique fragrance. Of course, it would be better to use some starch, but I advocate hanging some egg whites if possible. After using these two tricks, fish out the cooked meat with oil or water before frying, and then frying will be great. To stir-fry meat with good taste, there is also a trick in cutting meat: to cut it vertically.

Fried beef is tender. Method 2: The simple method is to pat the steak fiber loose with a meat hammer or knife back before making, and you can also add some tender meat powder. You can also soak in tea water or light vinegar water.