Butter, soy sauce, black pepper, onion, garlic slices, cooking wine, beef.

working methods

1, cut the beef into large pieces of about 6 mm, be careful not to cut along the texture of the meat, cut off the white fascia around it, and cut the white tendon in the middle of the meat a few times, otherwise the meat will shrink and deform when frying. Beating with a loose meat hammer can loosen the surface of the meat without hitting it with the back of a knife or poking it out with a toothpick. I didn't have anything, so I made several cuts in the meat with a knife.

2. Season with black pepper, soy sauce and cooking wine, then cut two pieces of onion and garlic, and put them in the refrigerator for two hours. There is no need to put salt at this time, otherwise the meat will harden. Just put salt before frying.

3. butter the pot, or use salad oil without butter. Heat the pot with high fire to lock the water in the beef quickly, and then fry it with low fire until you like it.