Step 1: Buy a desirable piece of beef, wash, slice or shred it. Slice against the grain (beef cut against the grain is easier, tender and tastes better).
Step 2: Prepare another bowl, add 400 grams of water and 5 grams of salt, stir well, pour in beef and soak for 15 minutes. Salt water can make beef tender and tasty, and it can also remove the smell of blood.
Step 3: After 15 minutes, wash the water again to squeeze out excess water. Add baking soda (baking soda can make beef more tender and smooth, if not, put starch), pepper and soy sauce (pepper removes fishy smell and soy sauce color).
Step 4: After evenly grasping by hand, add 10g starch and water to fully grasp again. Then add a spoonful of cooking oil and grab well. Will not stick to the pan when frying, marinate 10 minutes.
Step 5: At this time, prepare side dishes, shred onions and green peppers, leaving no room for garlic.
Step 6: Prepare the wok, clean the wok, heat it, cool the oil in the wok, and pour in the beef. Quickly break up the beef on medium fire, and all the beef changes color, and immediately take it out of the pot. If the beef is left in the pot and the frying temperature rises, the beef will get older and older, and it is really chewy and chewy. )
Step 7: Then use the remaining oil in the pot, pour in the minced garlic and stir-fry until fragrant, and add the onion and stir-fry evenly. Add shredded green pepper, stir well, then pour in beef slices and stir well, and wrap the side dish on the meat slices.
Step 8: Then turn off the fire, pour in soy sauce, a spoonful of cooking oil and a proper amount of salt, stir-fry evenly, and then take out the pot. You can put a little chicken essence if you like. )