First, cut the beef transversely to cut off its fiber. This is the first step to keep the beef from aging. Then it is marinated, usually by adding starch. Starch can maintain the tenderness of the beef to the greatest extent. Secondly, The meat needs to absorb enough water from the beef. Different parts of the beef have different textures. The most tender part of the beef is the tenderloin. The tenderloin has less fascia and the meat is tender. This part is very good for stir-frying or boiling. .

Put the meat into the pot and don’t stir-fry in a hurry. Just shovel the meat and cook on low heat for about half a minute to a minute. Change to medium-high heat and start stir-frying so that the meat will not stick. The pot, secondly, moisturizes and prevents soup from coming out.

Chaoshan’s beef hot pot should be very famous. Now there are their shops everywhere. The most important feature of Chaoshan people’s hot pot is that the original soup is the original food, and what you eat is the essence of tender and beef. Taste, his method is actually very simple.

Many people just wash the beef with water and cook it in a pot when they buy it. This is wrong because beef is a meat with a lot of blood. If it is stewed directly, the beef will taste fishy. , the soup also has a fishy smell.

Boil the beef slices in water to make them smoother and more tender. In the early stage, add water and starch to the beef, stir it in one direction, add water in small amounts and multiple times, and finally pour in cooking oil to lock in the moisture. This ensures smoothness and tenderness.

The marinated beef is covered with 25g of raw oil and soaked for another two hours before use. During the soaking, the oil molecules will penetrate into the meat. When fried, the oil molecules will expand rapidly and destroy the meat. Without the crude fiber of beef, the fried meat will be tender and smooth. First make a paste with egg white and beef, then add an appropriate amount of water starch and stir evenly. Seal the oil and then put it in the pan. The beef produced in this way will be more tender and delicious in any cuisine.

Let’s talk about beef processing first. Slice the beef transversely according to the texture of the beef. After cutting, marinate with salt, pepper, cooking wine and seasoning. After marinating for half an hour, add cornstarch and mix evenly before cooking. Just grab an appropriate amount of cooking oil and start making dishes.