Practice: 1. First, cut the beef into pieces with a knife (top shredding), and then marinate it with soy sauce and oyster sauce. Only two condiments are needed, not to mention salt. If salt is added, the ingredients will shrink quickly. Just like salt radish, the radish with salt will be softened by water, and its relative taste will not be better than that without salt. 2. It's time to marinate beef with your hands for a few minutes, and it will become more sticky. If it is fried directly, you don't need to put oil. If it is marinated beef, you need to put a layer of edible salt on it to prevent beef from coming out. And like this kind of directly fried beef, there is no need to put cooking wine and raw flour. 3. Add oil to the pot and heat it. First add ginger and garlic to stir-fry the fragrance, then add some chopped red pepper to stir-fry the fragrance. When frying, you can put a little edible salt into the bottom flavor. 4. Stir-fry the pepper until it is 7% ripe, then pour the marinated beef directly, stir-fry it quickly with high fire until the beef is cut off. 5. After the beef is cooked, you can add some coriander to enhance the flavor, and then add a little steamed fish soy sauce and pepper to taste. Because the beef and pepper are already salted, you don't need to add salt at this time. Just stir it a little and you can put it out of the pot. Remember not to blanch coriander for too long.

1. beef (English name: beef, hotpot, red meat) refers to the meat obtained from cattle, which is one of the common meats, and the source can be cows, bulls and heifers. Beef is the third meat consumed in the world, accounting for about 25% of the meat market. It is rich in protein, and its amino acid composition is closer to the needs of the human body than pork, which can improve the disease resistance of the human body and has the functions of warming the stomach and invigorating qi. Beef should not be smoked, roasted or pickled to avoid carcinogens such as benzopyrene and nitrosamines. [1] Eating iron-rich foods such as beef at night will interfere with the biological clock of the liver. Beef is rich in protein and amino acids. Its composition is closer to the needs of human body than pork, and it can improve the disease resistance of the body. It is especially suitable for people who are growing and recuperating after surgery and illness, such as supplementing blood loss and repairing tissues.

Second, beef is rich in protein, and its amino acid composition is closer to the requirements of human beef (1 1) than pork, which can improve the body's disease resistance, and is especially suitable for people who grow and develop, recuperate after surgery and illness, and replenish blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Chinese medicine believes that beef has the functions of invigorating the middle energizer, nourishing the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and stopping saliva. It is suitable for people with depressed middle qi, shortness of breath, weakness of muscles and bones, anemia, and yellow and dizzy face. Traditional Chinese medicine dietotherapy believes that eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Chinese medicine believes that beef has the functions of invigorating the middle energizer, nourishing the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and stopping saliva. It is suitable for people with depressed middle qi, shortness of breath, weakness of muscles and bones, anemia, and yellow and dizzy face.

Third, look at it and see if there are red spots on the skin. Without red spots, it is good meat, and those with red spots are bad meat; Look at the muscles, fresh meat is shiny, red is even, and inferior meat is slightly darker; Look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green. Second, fresh meat has a normal smell, while inferior meat has an ammonia or sour taste. Three touches: first, it should be elastic, fresh meat is elastic, and the depression immediately recovers after finger pressing, while inferior meat is poor in elasticity, and the depression recovers slowly or even cannot recover after finger pressing, and deteriorated meat is inelastic; Second, we should feel the viscosity. The surface of fresh meat is slightly dry or moist, and it does not stick to hands. The surface of sub-fresh meat is dry or sticky, and the new cut surface is wet and sticky. The deteriorated meat sticks to hands seriously, and the surface is extremely dry. However, some meat with serious water injection does not stick to hands at all, but it can be seen that the appearance is wet and not firm.