Materials

Butter, soy sauce, black pepper, green onions, garlic, cooking wine, beef

Practice

1, cut the beef into 6mm slices. Note: Do not cut along the grain of the meat, but cut off the white tendon around the meat, and cut the white tendon in the center of the meat with a few more cuts, otherwise the meat will be curled up and deformed when frying. The surface of the meat can be loosened with a meat loosening hammer, without the back of the knife to shoot or use a toothpick to poke the eye can be, I have nothing, just use a knife in the meat across a few cuts.

2, with black pepper, soy sauce, cooking wine mixed well to taste, and then cut two slices of meta onion, garlic slices mixed in, put in the refrigerator for two hours, this time there is no need to put salt, otherwise the meat is hard, before frying salt can be.

3, the pan smeared with butter, no butter with salad oil can also be, high heat to the pan hot, so that the moisture in the beef quickly locked, and then change to a small fire frying, frying to the extent that you like it can be.