First of all, pay attention to the knife edge, cut strips along the grain, slice horizontally, and then use soy sauce, cooking wine, sugar, egg liquid, dried starch and a little baking soda (the ratio of meat to baking soda is 60: 1, no more) to make juice with clear water and marinate for 15 minutes.
Then, add 25 grams of crude oil to the cover, and then soak it for 1 ~ 2 hours, so that the oil molecules in the meat slices can penetrate into the meat and absorb the juice. When frying in an oil pan, the oil molecules in the meat will swell violently and the crude fiber will be destroyed, so that the fried meat will be tender, smooth and delicious.
There is also a kind of tender meat starch in the supermarket. The raw material is papaya, which is quite safe. Put some when curing meat. /kloc-After 0/5 minutes, the meat will become tender, because the papain in the starch has decomposed the protein in the beef tendon, so the taste will become much tender, which is also conducive to the human body's absorption of protein.