In the Year of the Ox, come to a dish of stir-fried beef, remember 3 o'clock, the beef will be fried and tender, and the flavor will not be stuffed

Ingredients: 350 grams of beef, five or six parsleys, a small piece of carrot, chopped green onion, ginger and garlic, put one-third tablespoon of starch in a bowl, add water and stir well.

Steps:

In the first step, the beef tenderloin is soaked in warm water for two hours in advance to remove the blood from the inside, and then cleaned. Then cut the beef into thin slices in reverse, put it in a bowl, add a little salt, a little cooking wine, half a tablespoon of light soy sauce, sprinkle some white pepper, put in half a tablespoon of starch, grasp and mix evenly, after grasping well, then put in half a tablespoon of cooking oil, continue to grasp and mix for a while, and then marinate for five minutes.

In the second step, wipe the pan dry, coat it with a thin layer of oil, then heat the pan, add two tablespoons of cooking oil, pour in the marinated beef slices, and gently stir-fry over medium-low heat for a short while.

The third step, when the beef slices begin to whiten, add green onions, ginger and garlic, mix well, stir-fry until the aroma is fragrant, continue to stir-fry until the beef is all whitened and broken, put it out in a bowl for later use.

Step 4: Leave the bottom oil in the pot, pour in the chopped celery and carrot strips, turn on high heat and stir-fry for about two minutes until it is broken, add a quarter tablespoon of salty salt, half a tablespoon of light soy sauce, pour in water starch, hook the juice, and mix evenly.

The fifth step is to pour in the previously fried beef, stir it with celery, and continue to stir-fry for about 20 seconds, then you can turn off the heat, put it out of the pot, and you can start eating.

The beef is fried in this way to be smooth and tender, without firewood or stuffing teeth, and the stomach that has been empty for a while is finally satisfied. In the past, there were always some steps that were not in place when frying beef, but today I followed my family to learn to fry beef, and finally remembered 3 key points, which are summarized below.

1. When cutting beef, you need to pay attention not to cut it along its texture, but to knife down along the reverse of the beef texture, that is, to keep it perpendicular to the texture, so that the cut beef is more tender.

2. We generally marinate the meat slices before putting them into the pot, cooking wine, starch, etc., but when marinating beef, we need to add one more thing, that is, a small amount of cooking oil.

3. Before the beef is put into the pot, heat the pot first, and then put the cold oil in the pot after heating, and stir-fry over medium-low heat, so that the beef will not stick to the pan and fry tenderly.