Dude, why did you fry the beef tender and juicy?

Teach you a simple method, which I often do:

1. Cut the best beef as thin as possible (don't cut along the grain, or the fibers of beef will be very blocked) to test your knife work.

2. Marinate beef slices with shredded ginger, salt, soy sauce, minced garlic and oyster sauce for 5- 10 minutes;

3. Add vegetable oil (almost equal to the weight of meat) to the pot, heat it to 60%, change the fire, quickly add the marinated meat slices, stir fry quickly, and the color turns slightly. /kloc-take the meat out of the pot within 0/0 second, and leave the remaining oil in the pot for later use;

4. Cut the ingredients (I personally like celery and green pepper), stir-fry with the remaining oil in the pot, add seasonings such as salt, and then stir-fry the beef and ingredients that have just been fished out quickly, add a proper amount of chicken essence, and take out the pot.

The whole frying process takes about one minute, and the water can't be released. Stir-fried beef is smooth on the outside and tender on the inside, with delicious juice, good color and flavor.

This is my personal cooking method. All the guests, big or small, eat for free, but my daughter wants to mix rice with the remaining soup. I hope you can try my method. It is suggested that all the ingredients be prepared first, because this dish should be eaten and cooked quickly, otherwise it will get old. After it's done, it's best to decorate it with some coriander leaves, which is definitely not worse than the hotel's.