Pickled beef is a little cold when it is taken out. It is important to wrap it in plastic wrap, then put it in the refrigerator for a few hours, and then take it out and cut it with a thin knife, that is, a thinner knife.

If it still drops, take a proper amount of marinated soup, add some agar, cook for a while, and then cool to about 60 degrees. Soak the cooled beef in the soup, and there will be a film on the surface. If dipped several times, it will be very thick. Do it yourself This is also the way that beef sold in the market is covered with a shiny thick skin, so that beef will definitely not be broken.