Tools and materials: kitchen knife, chopping board, rolling pin, bowl, scale, spoon, disposable gloves, lid, ox eye meat, ginger, onion, black pepper, oyster sauce, salt, starch and flour.

1, a piece of bull's eye meat, cut beef, beat it with a hammer, beat the meat tendon (give it a massage) or beat it with the back of a knife, so that the pickled beef is fresh and tender enough.

2. Put the beaten beef piece by piece into a clean container (clean the container without water), shred the ginger and onion and put them on the beef to smell.

3. Now grind some black pepper and sprinkle about15g on it. According to personal taste, add two spoonfuls of oil, and finally sprinkle about15g of salt.

4. Grab it evenly with gloves. You can also add some starch or flour, but I didn't add it. Cover it and marinate it for more than ten hours.

Selection skills of beef

1, look at the color

When buying beef, the first choice is to "look". Fresh beef, its muscles are uniform red and shiny, and its fat parts are white or milky yellow; The surface color of the inferior beef is a little dark, but the cross section is still shiny, but the fat is no longer shiny; The last one is inferior beef. The overall muscle is dark red, and the fat is dark or green. This kind of beef has probably gone bad, so don't buy it.

2. smell the smell

"Smelling" the smell is the second step to distinguish the quality of beef. Fresh beef smells like normal meat. If you smell it carefully, it will be mixed with some grassy smell, which is normal. The inferior beef will have a sour or ammonia taste, while the inferior beef will give off a rancid smell, so the taste is a standard that can directly distinguish the quality of beef.