I don't know if you said it.

"Braised steak"

1, thump-be sure to loosen the meat and let the meat fibers break. You can use the back of a knife or a special awl. The surface of the hammer is covered with four awls. Don't cut the meat too thin. Of course, when choosing meat, you should choose the right one. It is best to use a honeycomb with irregular cross-section, that is, crosscutting. Just hit the meat a few times like that and the thread will break.

2, pickling-add lemon juice, a small amount. This is the place where the meat is cooked and rotten. Other sauces are already on the market. Don't wash the blood in the meat too clean, and don't soak the meat with clear water to remove the blood. Have a taste? Blood is very important. So the fresher the meat, the more delicious it is.

When the meat is marinated, you can fry it at will. At the same time, use the remaining marinade, take another pot, mix the juice, thicken it and pour it on the steak.

Also, be sure to eat with a knife and fork. No matter how tender the steak is, it is difficult to tear it with your mouth.