Today, we are going to have a fried beef slice. The purpose of this dish is that it must be crispy outside, and there must be content inside, so that it can taste tender outside. To make it crispy outside, it is very important to fry it twice. If it is fried only once, the water vapor inside will soften the surface, so it will not be burnt enough to eat. The second time, frying the surface quickly with high oil temperature can consolidate and make the crispy taste.

Stir-fried beef slices

The method of fried beef slices

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1

The beef is stripped of fascia and cut into large pieces about10cm wide and 0.3cm thick for later use.

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2

Cut the onion into small pieces, shred the ginger, and soak in a little cold water for half an hour to make the onion Jiang Shui.

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three

Add yellow wine, a little onion Jiang Shui and 1 g salt to beef and stir until it is completely absorbed and the surface is sticky.

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four

Paste mixing: Mix corn starch evenly with water, put the water bit by bit, pour a little vegetable oil after it is sticky and strong, and mix well in the same direction.

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five

Pour vegetable oil into the pot, heat it to 70% heat, evenly dip the beef slices into the prepared paste, fry them on high heat until the surface is brittle and hard, and then heat the oil to 80% heat again and fry them again until crisp.

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six

Put 20g of water, rice vinegar, soy sauce, white sugar and 1 g of salt in the pot to boil, add moderate concentration of water starch (starch paste made of water and starch), and pour a little hot oil of fried beef to stir, and the sweet and sour juice is ready.

Step step

seven

Then put the fried beef in the fire and stir it quickly. Don't stir it for a long time, the surface will become soft?