Pickle pepper beef silk

Most of the days of the national holiday have been spent at home with few trips, watching Korean dramas, Hong Kong dramas, one by one, in front of television for a long time, interrupting the normal routine of his work, but not getting a good rest during the long vacation, causing the black eye to get out. The rhythm of life was disrupted, and it was always unattractive, so the morning cooking was turned into a quick little casserole, the beef was cut early at night, and other ingredients were prepared the following morning, especially the sour spicy Korean pickles were added to the acupuncture, and a healthy plate of energy was cooked in 10 minutes. It is very simple to make the pickle pepper beef silk, and it needs to be reminded that the beef is cut across what is called the "cross-peal beef" and that, because of the large number of beef tie tissues, many beef bonding tissues would remain in the meatline as a whole, so that only cross-cutting would cut their muscle fibres and tie tissues and would not feel chewing when eating them. Beef is salted, starch, etc., with a proper amount of water and egg clean, so that the beef is “drinked” and the roasted beef is softer。