Pat both sides of the meat loose with the back of a knife.

Chop onions. Onions are the key to a good steak.

Add all the auxiliary materials into the main material and stir well.

Sealed with plastic wrap, the longer the pickling time, the better.

Heat the pan, add cooking oil, put the oil into the pan piece by piece after heating, and fry until both sides are golden.

Load the plate. Without any fishy smell, the meat is fresh and tender, and the juice is rich.