1. First cut the beef into pieces (shred it) with a knife, and then marinate it with soy sauce and oyster sauce. Only two condiments are needed, not to mention salt. If salt is added, the ingredients will shrink quickly. Just like salted radish, the radish with salt will be softened by water, and its relative taste will not be better than that without salt.

It's time to gently grab the corned beef for a few minutes, which will become more sticky. If it is directly fried, there is no need to put oil. If it is corned beef, it will take several hours or even longer. You need to put a layer of edible salt on it to prevent beef from coming out. And like this kind of direct fried beef, there is no need to put cooking wine and raw flour.

3. Add oil to the pot and heat it. Add ginger and garlic and stir-fry until fragrant, then add some chopped red peppers and stir-fry until fragrant. When frying, you can put a little edible salt into the bottom flavor.

4. Stir-fry the pepper until it is 70% cooked, then directly pour in the marinated beef, stir-fry quickly over high fire, and stir-fry until the beef is cut.

After the beef is cooked, you can add some coriander to taste it, and then add a little steamed fish soy sauce and pepper to taste it. Because beef and pepper have been salted, there is no need to add salt at this time. Stir a little and you can get out of the pot.

Remember not to blanch coriander for too long.

Tip: When cutting beef, try to cut it small and thin. If the thickness is too thick, it will not be easy to fry and affect the taste. If you say you are not a good knife cutter, put the beef in the refrigerator first, so it's easier to cut.