Next we will marinate the meat, add an egg white, water starch, and mix the beef evenly.

Heat the oil in the pan, make sure there is more oil. When the oil is 80% hot, put the beef into the pan and grease it until the beef no longer sticks to each other, then take it out.

Place in a colander to control oil.

After placing it in the pot, first use a spatula to spread the meat, then turn down the heat, keep this for 30 seconds to a minute, then change to medium heat, and then start stir-frying, so that the meat will not stick to the pot and the soup will not come out.

Heat oil in a pan, add onions and green peppers that have been soaked in water, sauté until fragrant, add beef cubes and stir-fry.

Add black pepper and a little salt to taste.

Finally add the sauce, my personal custom sauce, a spoonful of vinegar, half a spoonful of light soy sauce, sugar and oil.

Pour the pot over high heat and stir-fry quickly.

I believe everyone has heard of "cutting pigs vertically and cutting chicken diagonally". Most of them are cut according to the grain. Cutting according to the grain is not the best way to cut beef and sheep. The best way to cut beef and mutton is to cut the beef from the refrigerator.

Take it out and cut it against the grain when it is not completely thawed. It is artificially processed and added with starch, meat tenderizer, etc. When you eat a good steak, you will have a clear frankincense in your mouth. This is because the fat in the beef is melted by high temperature.

The steak is delicious because of the presence of fat. The beef that has been fried in oil has a faint smell of the sea. The crispy texture and slightly bitter taste of kale can make us feel better after eating beef.

Feeling a little fresh, the two are definitely the best combination. Come and kick off this oil-consuming beef delicacy. After choosing the meat, cutting the meat is also a key. As the saying goes, 'Pigs should be cut vertically, and cows should be cut horizontally'.

The fibers of the beef must be cut off. After cutting, it is best to beat it with a meat mallet to ensure a tender texture. This is the second step. Grip it evenly with your hands, then let it sit for 30 minutes, then put it in the pot and fry it.

Stir-fried. During the stir-frying process, the starch paste will form a film on the surface of the beef, thereby locking the moisture in the beef and making the fried beef tender and soft. After cutting, wash it with water to remove the bleeding.

water, squeeze out the water, add a little salt, light soy sauce, and a little beer, add a little dark soy sauce as a base, mix well, add egg white and cornstarch for sizing, and finally seal with some oil.