Mix minced garlic, Jiang Mo, half a bowl of soy sauce, half a cup of red wine, a little honey, a little Chili powder and black pepper into juice, and marinate the cows in it for about 2 hours. If you have time to prepare in advance, you can soak the steak in juice, wrap it in plastic wrap, put it in the refrigerator for the night, and cook it the next day. The effect will be better.

Practice: 1. First, fully heat the wok, then pour the oil into the wok. When the oil is hot, add the beef. At first, fry it on high fire until both sides are browned, and then fry it on medium fire until it is cooked.

2. when the meat has been fried to the golden color you want, please lower the fire for 1 to 1.5 minutes (depending on the item and thickness, adjust the time appropriately), then turn over and fry in the same way.

3. Observe the heat of beef, which can be measured by the following methods: after the blood of beef oozes from the surface, fry it for 2 to 3 seconds, when the meat is about medium-cooked. In addition, testing the elasticity of meat can also estimate the maturity of beef, but this method is only suitable for observing thick meat slices.

4. Put the fried meat on the plate, then pour the sauce on it, and serve.