2. When cutting, cut perpendicular to the grain of the meat, and then put some raw flour, which will be tender;
3. First of all, you can't follow the grain direction of beef when cutting. The whole cut beef should be laid flat on the board, one by one, and then you should drown it with tender meat powder or raw powder with a little water and soy sauce for a while. When frying in a pan, fry in a hot oil pan for a while before taking out. When the side dish is almost cooked, add the beef and blanch it with a little water.
When frying beef, put more oil. The amount of oil is about that beef can almost soak to the surface. When it is cooked to 7, pick it up and pour out the excess oil.
5. Press with a pressure cooker;
6. Add raw flour and soy sauce to beef, marinate 15 minutes and then fry;
7. After the shredded beef is shredded, soak it in clear water with a small amount of baking soda for a few minutes, take it out and drain it, then size it and cook it, so that the shredded beef will become tender;
8, half an hour before frying, pickled with wine, it will be very tender;
9. Add a few phoenix fairies when burning beef, and the meat will be easy to boil, which can save time and fuel;
10, first coat a layer of dried mustard on the old beef and rinse it with cold water the next day, then you can cook it, so that the processed old beef is tender and easy to cook.
Note: the pickling should be stirred in the same direction for a while. When cooking beef, adding a few fresh hawthorn will soon make the beef rotten and lasting, and also increase the flavor of the meat.
The secret of tender and delicious shredded beef is to cut the beef, mix it with salt, sugar, wine, raw flour (or eggs), marinate it with raw oil and fry it 30 minutes later. Tender and delicious.