Reason: protein in meat is acidic and baking soda is alkaline. The beef is soaked in a proper amount of baking soda for a period of time, in order to make the beef with thick and tough meat fully swell and absorb water, and become soft and tender.

1. First of all, pay attention to the knife edge, cut strips along the grain, slice horizontally, then add soy sauce, cooking wine, sugar, egg liquid, wet starch and a little baking soda (the ratio of meat to baking soda is 60:1,no more is allowed), mix with water to make juice, mix well with beef slices, and marinate 15.

2. Put a little rock sugar when cooking beef, which can make beef brittle and rotten quickly.

3. If the old beef is coated with a layer of dried mustard first, and then washed with cold water the next day, it can be cooked, so the processed old beef is tender and easy to cook.

4. Mash ginger to get juice, and keep ginger residue as seasoning. Mixing ginger juice into the cut beef, adding 65,438+0 tablespoons ginger juice to every 500g beef, standing at room temperature for 65,438+0 hours and cooking can make the meat tender and delicious.