The fried beef we usually eat in restaurants is tender and delicious, but the beef fried at home is always stiff. So how to stir-fry beef tender and delicious? Of course, there are secrets in this. Below I will introduce five unique skills of frying beef tender and delicious, as long as you follow the following methods to ensure that you can fry hotel-grade beef tender and smooth. Trick 1: cut off the tendon and stir-fry beef. It is best to choose the tenderloin, which is tender and has less tendon. In addition, the method of cutting is also very important. As the saying goes, cross-cutting beef vertically cuts pigs, which means that beef should be cut across the grain of meat. This is because there are many tendons in beef, and they are mixed along the grain of meat fiber. If you don't observe them carefully and cut them conveniently, many tendons will remain in the shredded pork. The beef fried in this way tastes bad when chewed. Before cutting the beef tenderloin, remove the oil from the side of the beef tenderloin and remove the muscle tendon at the bottom of the beef tenderloin. Cut a knife every 0.5 cm, which is about 1 two 1 piece. The knife can be tilted a little, and cut the beef tenderloin into thick slices in turn for use. Trick 2: Hammer the fine fiber cut beef tenderloin with a meat hammer or the back of a knife. The strength of the hammer should be well mastered, not to break it, but to break the tendon. The impact of the hammer on the beef tenderloin is at least1.5 ~ 2 times higher than that before impact. The number of beef tenderloin that has been hammered is increased to1.5 ~ 2 times than before. The purpose of beating is only to block the fiber of beef tenderloin and make it tender, not to chop meat. So if you use a knife, you can only use the back of the knife. Whether using a meat hammer or the back of a knife, attention. Trick 3: The purpose of curing meat is to make the meat full of water. Put the hammered beef tenderloin into a pot, pour in the marinade and water and grab it evenly. Pay attention to the gradual addition of water, stir the tenderloin by hand while adding it until the water is "eaten", then add water and grab it evenly in the same direction. Until the water can't be added. Marinate for 10 minute. Be careful not to stir the beef too hard and don't break the meat. The amount of water put in depends mainly on whether the meat is in an expanded state, whether it feels thick to the touch, and whether it can be seen to seep out visually. If so, don't add water. Edible alkali must not be Doha, just a little. If there is no alkali, use tender meat powder instead. Marinated beef material: a little edible alkali, that is, a little with your fingers, less than 1/4 teaspoon, 0.5 tablespoon of raw flour, some water, and oil 1 tablespoon. Trick 4: lock the salted beef with water, add the remaining raw flour, mix well, and add oil, so that every piece is stained with oil. After sealing the oil, the beef not only locks the moisture in the curing process through the oil, but also when it is fried in the pot, the oil in the meat will expand due to heat, thus breaking the coarse fiber of the meat, and the fried beef will be smoother and tender. The amount of oil depends on the amount of beef, but make sure that every piece of beef is stained with oil. Trick 5: Stir-fry in a big fire. Stir-fry in a big fire can quickly heat the appearance of beef and lock the seasoning and moisture, and the taste is delicate and smooth. After the cold pot is heated, add the oil, heat it until it is cooked for eight minutes, then add the beef tenderloin and stir-fry until it is cooked.