Fried beef

1

Cut the beef into strips

2

(a) One quarter of tea spoons with salt, one quarter of tea spoons with soda, one quarter of tea spoons with pepper powder, one spoon with brandy, one spoon with pickles, one spoon with water, one spoon with water, one spoon with oil, one spoon with vegetable oil, evenly, and one night with a cooler

3

Put the beef bar in a bow, not too tight

4

(b) On boilers, small and medium fire, one-two spoons with steak pickles and beef in the pot

5

I'm not sure if I'm going to be able to make it

6

I'll just have the beef string cooked up. Don't make it too old。

I. When adding meat tenderizer or baking soda to beef marinade, add an appropriate amount of water so that the baking soda or tenderizer has room to take effect. For example, for one pound of beef slices, add 2-3 tablespoons of water during marinating. The water should be added in batches. If the beef is relatively dry, you may appropriately add another tablespoon; if the meat is loose and wet, reduce the amount of water or even omit adding water; II. When deciding to make beef skewers, if you wish to add some beef marinade, slightly reduce the amount of salt and light soy sauce during the marinating process; III. I personally prefer two types of steak seasoning: Mc brand STEAK RUB, sold at Walmart, and Tone's brand CANADIAN STEAK SEASONING, sold at Sam's Club. When grilling corn, I also rub some of this on the corn before grilling; it smells amazing. If you do not have steak seasoning on hand, you can also mix your own, such as by adding rosemary, thyme, basil, garlic salt, onion salt, etc.; it is just as fragrant.