1. Selection of meat quality:
There are many parts of cattle, and the taste of beef in different parts is different. It is best to choose beef tenderloin.
The meat in this part is tender and tender, and it is the most tender piece of beef. If it is replaced with beef tendon, the effect will be much worse.
2. Cutting method of beef:
As we all know, the texture of beef is very long. If you want to roast and chew it badly, it is best to cut it against the texture of meat, that is, choose a place perpendicular to the texture.
The cut beef has short texture and is easy to cook and eat.
3. Maturity:
When roasting beef, it's best to use a small fire. If you use a big fire, it's easy to roast it.
4. Pickling:
Pickling is a very important step. Beef can be pickled together with cooking wine, pepper and spiced powder.
The function of salting is not only to enrich the flavor of beef, but also to greatly reduce the fishy smell of beef and improve the taste.
It should be noted that egg white should be added at last, which is the key step to make beef taste tender.