With Xinnong Australia imported beef Jian meat, beef into the water, add the right amount of wine, soak for two hours, I did not blanch the beef, with the soak way to remove blood impurities, do not blanch in order to reduce the loss of nutrients, cucumbers and carrots cut into small particles, it is recommended that they are used to cut the knife, do not use the shaver to shave! Shredded and then chopped, with a shredder is easy to get out of the water, loss of nutrients, and affect the taste, beef cut into small particles, I use tendon meat, cut more minced.

If you use beef tenderloin, cut into small particles is better, choose tendon meat to do, tendon to be removed, or affect the taste, beef, add the right amount of soy sauce, black pepper, water starch, scratch for a while, and then add the right amount of egg whites and sesame oil, fully scratched, this is a very important step, grasp the smooth meat stir-fried out of the tender, otherwise it will be very old to affect the texture, scratch the meat, when you add a little baking soda will make the meat more tender.