The key to beef tenderness in the treatment of beef and fire, strongly opposed to the use of tenderizing powder, so that the beef out of the elasticity, taste a lot worse. Specific method is as follows: 1, fresh beef tenderloin (also known as plum head meat) one catty, cut into large thin slices across the board. 2, into the baking soda 6 money, add the right amount of water and then grabbed by hand until the water is dry, and then add water and then grabbed, repeated five to six times, about half a catty of water. Baking soda in the general market place to sell condiments have, water must be divided into several times to put, each time to repeatedly grab to the beef to absorb all the water. 3, after grabbing the ginger, salt, monosodium glutamate moderate, and then add a small amount of sugar mixed evenly with the amount of starch, mixed evenly and then add a little sesame oil. 4, all ready to open fire, the pan is hot, add sesame oil burned to 40% hot, probably when the oil began to bubble can be, the beef slowly poured into the pot with chopsticks quickly slip loose, the oil can be a little more, if the amount of meat can be higher oil temperature, stir-fry a few times to the beef can be up to the pot of color. 5, at this time with the remaining oil in the pan and then hot, put ginger, garlic, Sichuan bean paste stir-fried to red oil, add green and red pepper, slightly fried a few times just fried beef into the rapid stir-fry until cooked, add oyster sauce, monosodium glutamate appropriate amount of water starch hook yawning after loading the plate. Points to note: 1, pickled beef salt should be put less, after the release, otherwise the beef is not easy to eat water is not tender. 2, the first fried beef oil temperature must not be too large, otherwise the beef will shrink hard. 3, baking soda can not be too much, to put in proportion, a catty of beef 6 money on it, otherwise there will be alkali flavor, affecting the taste, less people can use less beef, baking soda less on the line. 4, the water should be put enough, put a little more it does not matter, and many times to grab to the beef to eat enough water, beef to eat more water the more tender meat. 3, pickled beef baking soda and water should be the first to join, and then seasonings, starch, followed by sesame oil must be the last to add, the order can not be wrong, or not taste. 5, beef pickle five minutes on the line, after pickling it is best to fry right away, if you put a period of time without frying water seeped out, then you have to grab again. 6, do not eat spicy people can not add bean paste, that is oyster sauce beef. Everyone with this method, no matter which kind of beef to do will definitely be tender and flavorful. Beef stew know-how