1, first of all, you can add some beer when curing beef. The enzymes contained in beer can decompose protein in beef, thus increasing the tenderness of beef.

2. When curing, you can add some cooking oil, which can penetrate into beef during curing. When frying, the oil in the meat will expand and destroy the crude fiber, and the taste of the meat will be much softer.

3. Besides, some sugar can be added during curing. Adding sugar can not only refresh beef, but also increase the water holding capacity of protein in beef. It tastes tender when you eat more water.

4. When curing beef, you can add potato starch or a certain amount of corn starch. Mix water and starch with the ratio of 1:2 to make wet starch, then stir it with beef and let it stand for 30 minutes. In this way, when frying, the starch paste will form a film on the beef to completely lock the moisture of the beef, so that the fried beef is particularly delicious and tender.

5. You can also add egg white properly when pickling beef, and then marinate for about 25 minutes. In this way, the egg white will solidify on the surface of beef during frying, reducing the nutrient loss and moisture in beef, and can also be used together with wet starch to make its beef tender and smooth.