Ingredients: 500 grams of beef.

Seasoning: salt, monosodium glutamate, soy sauce, blended oil, onion, sugar, white wine, raw flour.

The practice of barbecuing beef

1. Wash and slice beef for later use.

Hit the beef with a hammer, and it will taste better when pickled.

3. Marinate with salt and sugar.

4, pour the right amount of white wine, it will be more fragrant.

5. Add egg whites and cornflour and slowly grasp them evenly by hand. Grasping with your hands will make the taste faster and more uniform.

6. Add a little onion to taste and marinate for 50 minutes.

7. Preheat the electric baking pan, coat it with oil and fry the beef.

8, according to personal preferences, a few mature, fried side.

Beef selection skills

1, the best choice for sirloin meat is half fat and half thin, which has a good taste. Better use steak. Baking time should not be too long, the meat will get old.

2. The diced mutton does not need to be cut into pieces, which is convenient to pass and beneficial to baking. The baking time depends on the size of the beef pieces.

3. Basil leaves only increase the flavor of beef and mutton, which is quite compatible with vegetable oil.

Onion, beef and mutton and black pepper are the best partners.

5. This taste is Cantonese. Those who like Sichuan roast beef can sprinkle pepper noodles, pepper noodles and spiced powder before roasting.