1

Wash and drain the beef, dice it, add cooking wine, salt and black pepper, and marinate for about half an hour (cut the beef into small pieces as much as possible, so that it is easy to cook and fry more tender).

2

Dice Pleurotus eryngii and blanch it in a hot pot. After blanching and frying, there will be no excess water and the taste will be better. Precooking Pleurotus eryngii, cooling, squeezing and drying;

three

Add a little starch to the marinated beef and mix well. Add a little more oil before you put it in the pot. Starch and oil are used to lock the moisture in beef and keep it tender and smooth. Saute ginger slices in oil pan, add beef and stir-fry until it changes color. Beef can't be cooked for a long time, and quick frying is also a way to ensure that beef is tender and smooth. )

four

Take another oil pan, add Pleurotus eryngii and stir fry, and add a little salt to taste; Then pour in beef, add cooking wine, light soy sauce, and stir-fry a little light soy sauce evenly with sugar fire. The beef is fried twice quickly, which not only ensures that the beef can be cooked, but also ensures the tender and smooth taste. This method is also applicable to other meats)

five

Beef is rich in protein and amino acids, which is closer to human needs than pork and can improve disease resistance, so it is very suitable for growing children.

six

However, the fiber texture of beef is coarse. If it is not cooked well, it will make beef old and chewy, which is difficult for children to accept. In order to make children eat more beef, I have spent a lot of time, stewed, braised and stir-fried, no matter which one, it must be delicious and chewy.

seven

Braised beef in brown sauce, as long as it is stewed for a long time, plus some auxiliary materials such as hawthorn, can make the beef soft and rotten faster and will definitely melt in the mouth. It is not difficult to stir-fry tender and smooth beef, just three steps. First, it needs pickling, so that the fried beef will taste good. Then, it needs to lock the moisture in the beef with starch and oil. Finally, it needs to be fried twice to bake a plate of tender and smooth beef.