When it comes to beef every day, it is estimated that the first thing to think of is sauce beef or stewed beef. When making beef, we should adopt different methods according to different beef. For example, tendon meat is suitable for sauce beef, and beef brisket is suitable for stewing in brown sauce. Today's fried beef needs tenderloin. If there is no tenderloin, at least there should be no meat with a lot of fascia.
Many friends worry that the meat quality of beef is too hard to bite. In fact, just pay attention to some, including the cut texture, sizing and heat. The beef will be very delicious. However, home cooking is not as hot as restaurants and can't burst out in a short time. In addition, cooking at home generally has less oil, so it can't make a tender taste, but it won't be very old.

Today's fried beef is made with sharp pepper and several pickled peppers. It's especially delicious. My family makes Sichuan pickles, so there are pickled peppers all year round. I like to put a little when cooking, which not only increases the flavor and appetizer, but also helps to remove the fishiness.
To make the beef tender and smooth, this step is very important. Adding starch and egg white is to lock the moisture of the beef, and then adding oil to the surface is to further lock the water, which is also convenient for spreading when frying.
Of course, there are three aspects to pay attention to when fried beef slices are tender:
1、 Beef tenderloin is a good choice. If there is no tenderloin, choose the pure lean part of beef. Beef brisket is suitable for stewing, tendon meat is suitable for sauce beef, and beef used for frying must be beef without fascia;
2、 When cutting, cut against the texture to cut the texture for easy chewing;

3、 When frying, it is very hot. The leaves have always been cooked in low oil, but this dish is delicious for the tender and smooth meat. When frying, you need more oil to ensure the tender and smooth meat.
1、 Because adding pickled peppers has good deodorization effect, I didn't add cooking wine. Pickled peppers also have pickled peppers flavor, which is very appetizing. If not, I would add some cooking wine or flower carving wine to deodorize;
2、 Dry pepper and pickled pepper have different uses, so both are added. One is to set off the color and the other is to increase the dry flavor. Wash the dry pepper section before use to make it wet and not easy to paste in the oil pot, but also dry the excess water to prevent oil splashing in the pot.