1, when frying steak, the pan should be very hot, just a thin layer of oil in the pan. When the steak is in the pot, the high temperature will quickly seal the surface of the meat and leave the soup inside.

The steak is rare, medium, medium and well-done, all of which are controlled by the frying time. The shorter the frying time, the more tender the meat is.

3, the steak is fried quickly, then add salt and black pepper, put the salt too early, the juice in the meat will precipitate, affecting the tenderness of the meat.