1. Add meat tenderizer or pound it with a stick;

2. When cutting, cut perpendicularly to the grain of the meat, and then add some cornstarch, so that the result will be thicker. Tender;

Beef has thicker fibrous tissue and more connective tissue, so it should be cut crosswise to cut off the long fibers; it should not be cut along the fibrous tissue, otherwise it will not only taste unpalatable, but will also be chewy. Not bad.

3. First of all, when cutting, you should not follow the direction of the grain of the beef. The whole piece of beef should be laid flat on the board and you can see it one by one. Then you need to use meat tenderizer. Or add a little water and light soy sauce to the cornstarch and submerge it for a while. When frying, first heat the oil in the pan and stir-fry quickly until the color changes. When the side dishes are almost cooked, add the beef and boil it in a little water;

4. When frying the beef, you need to add more oil. The amount of oil should be enough to soak the beef. It is suitable for noodles, stir-fry until it is 7 times cooked, remove it, and pour out the excess oil;

5. First apply a layer of dry mustard on the old beef, and then rinse it with cold water the next day Once it is clean, it can be cooked. The meat of the old beef treated in this way will be tender and easy to be cooked.

6. Add cornstarch, light soy sauce and oil to the beef, marinate for 15 minutes and then fry;

7. Cut the beef into shreds and soak it in water with a small amount of baking soda for a few seconds. Minutes, remove and drain, then cook with starch, the shredded beef will become tender;

When frying the shredded beef, first add the seasonings to the cut shredded meat, then add an appropriate amount of cooking oil, mix well, and let sit Put it in the pot after 30 minutes to make the meat tender.

8. Marinate with wine for half an hour before frying, it will be very tender;