After cutting the meat, the treatment of meat is divided into the following methods:

1, starch method: after cutting the meat, add the appropriate amount of dry starch and mix it well, and let it stand for 30 minutes before frying in the pan, which can make the meat tender, the entrance is not greasy.

2, beer method: the sliced meat with beer and dry starch paste hanging slurry, fried meat tender and crisp.

3, egg white method: add the appropriate amount of egg white in the meat stirred after 30 minutes to stir fry, can make the meat tender lubrication.

4, brine method: with a high concentration of brine to make the frozen meat thawed, into the dish after the meat tender.

5, soda method: cut beef slices into the baking soda solution soaked before frying, can make the meat soft.

Second, in the frying process, master the following methods:

1, will be hot, directly add the meat child, and then pour cold oil, this should pay attention to the order of the first pour into the meat and then pour into the oil, not first pour into the oil and then wait for the oil to heat up and then pour into the meat, and is a big fire stir-fry oh. When the oil is hot, the meat will be cooked, so that the fried meat is more tender.

2, according to the thickness of the meat or thickness, grasp the time to fry the meat, basically until the surface can not see the color of blood, you can get out of the pot, so that out of the meat will taste very good.