Matured beef slices for steak are delicious when stir-fried. The muscles are well developed and rough, followed by stiffness in the calves. Red meat has more fat and less fat, but it is rich, tasty and rich. Because it is very hard, it can be used as a slow stew or as minced meat. The price is relatively cheap. Add homemade seasonings, soak for more than three days, hang on an iron rack, bask in the sun for one day, hang in a cool place for 2 and a half days, take it off, steam it first and fry it, or fry it directly, add ginger, Garlic, dried chili peppers and pepper are indispensable, they are all delicious just thinking about it.

Add 50 grams of starch and mix evenly, then add an appropriate amount of flour and mix the meat filling thoroughly until the meat filling becomes a thick paste. When the meat filling is squeezed out from your hands and formed into round balls, fry it in the oil pan until it turns brown. , remove the beef tenderloin and it is the tenderest part of the beef. Most of the tenderest parts of the beef are lean meat with low fat content. Suitable for frying, stir-frying, deep-frying, and steak. Italians prefer to eat beef tenderloin raw. Suitable for people of all ages.

Only physical (knife work) trimming is performed. It is completely natural and has the unique original flavor of high-quality yak meat. After a little cooking, it tastes delicious! It has a balanced proportion of fat and fiber, suitable for stir-frying, shredded pork, and barbecue! Recommended dishes: Braised yak beef, stir-fried yak meat with enoki mushrooms, stir-fried yak meat with celery! There are many places on a cow that can be called sirloin. Most sirloins imported from foreign countries are cut into ribs, which are taken from the long strips of meat between the two bones. Because they are leaner, It has no tendons and very little fat, so it is more suitable for braised and stewed into soup.

So it is suitable for frying, as well as loin, which is beef tenderloin. Filet mignon and Chateaubriand both come from the loin. Because there is less exercise, this part of the meat has almost no fat, and the meat is lean, delicate, and tender. This part of the meat is tender but not burnt, and is very suitable for stir-frying. But you must not use light soy sauce or dark soy sauce instead). At this time, you can use chopsticks to stir it evenly. The shredded pork must be covered with soy sauce. If it is not enough, add some soy sauce. The last step is very important. It must be left for 20 minutes. The best effect is to refrigerate.