Ingredients: steak, onion juice, yellow wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato chips or lettuce and tomato slices.

Production steps:

1. Cut the steak weighing100g into small pieces, and beat them one by one with a knife, or wrap the beef with plastic wrap first, and then beat it with a small soft hammer, so that the beef made is delicious. Chop a disc with a diameter of one and a half inches at will with a knife, then round the meat, put the steak piece by piece in the marinade made of onion juice and yellow wine for five minutes, and then drag it with eggs;

2. Heat the oil pan, fry both sides until golden brown, cook in spicy soy sauce and tomato sauce, turn it over a few times, put it in the pan, and serve with cucumber slices, potato chips or lettuce and tomato slices.

Cooking skills:

1. Confirm deicing: For frozen steak, it is necessary to confirm deicing, otherwise it will not be easy to fry evenly.

2, the pot is hot enough: before the cows are discharged into the pot, the pot must be heated. It is recommended to pour a little oil and wait until the oil lines appear before discharging the cattle for cooking. When the steak is in the pot, it is recommended to turn on the fire first. After about 20 seconds, it will turn to medium fire. Wait until the bottom is fried and colored, then turn the steak over. Please don't toss it over and over again, it will affect the taste of steak.

3. Finally, seasoning: Many people will marinate beef in advance, but excessive salting will make beef out of water, affecting softness and tenderness. Add salt and black pepper before cooking, and proper seasoning can make beef taste fresher and sweeter.

4, the side should be fried: In order to make the steak look burnt, in addition to cooking on both sides, many people ignore that the side should also touch the bottom of the pot, resulting in uneven taste. Next time, remember to fry the steak.

5, let stand for five minutes: everyone buys different parts and beef thickness, so it is really impossible to determine the exact cooking time, and adjust according to experience and preferences. If you really don't know when to start cooking, it is recommended to slice the beef to see if it reaches the required color. Don't eat the fried steak right away, but let it stand for 5 minutes, so that the temperature of the steak will be uniform, and the gravy will flow back to the muscle fibers and be evenly dispersed in various places, so as to taste the delicious and juicy steak.