Beef tendon is actually the meat in the belly of a cow. We often use it for stewing meat, because it has more lean meat and less fat and tendons, such as "braised beef brisket" and "braised potato beef brisket". Oxtail is often used to make oxtail soup because of its regular fitness and lean meat. Beef tenderloin is actually beef thigh meat, which is suitable for braised beef. Because the tenderloin has a lot of gluten, the beef and mutton in the sauce is both chewy and delicious. Beef tenderloin is actually beef tenderloin, which is really the most fragrant meat with the least fat content, especially suitable for frying and frying. For example, our usual dishes, beef tenderloin with black pepper, shredded beef with green pepper and flavored beef rolls, are all made of beef tenderloin.

Shredded beef must be marinated with rice wine, egg white and flour before frying; Among them, rice wine can help to remove fishy smell, and egg white and cassava starch can effectively wrap the water in the shredded beef, making the fried shredded beef smooth and tender. If you fry the shredded beef directly without pickling, it is very easy to dry, and it is not only chewy to eat, but sometimes it feels chewy. If you want to stir-fry shredded beef with green pepper, you must first choose the right ingredients. It is best to use beef back or beef ham for beef and mutton. Because the beef and mutton in these positions are tender, it is not only easy to cook, but also very smooth in taste. It is best to use tiger skin pepper, because pepper is not easy to become soft and brittle.

Take a proper amount of fine beef and mutton, pat it gently with a knife edge after washing, then cut it into shreds, add a proper amount of salt, monosodium glutamate, pepper noodles, rice wine, flour noodles, egg white and soy sauce, grab it evenly with your hands, and set it aside for 10 minutes. Key foods: beef and mutton, peppers, ginger slices and garlic; Other auxiliary materials: starch, vegetable oil, salt, white pepper and soy sauce; Wash the beef and mutton, slice it along the grain, take out the bowl and put it into the cut beef and mutton, add salt, ginger slices, soy sauce, white pepper, starch, add a proper amount of vegetable oil, grab it evenly, and let it stand for curing 15 minutes (the beef and mutton will be tender after curing). Wash pepper, remove seeds and cut into pieces, and smash garlic for later use. Heat the pot with oil (pour more oil) at a temperature of seven degrees. Put the marinated beef and mutton into the pot, stir-fry it quickly with high heat, and then take it out for later use.

Stir-fry garlic with a little oil in the pot, add chopped pepper and stir-fry until it is light, then pour in the fried beef and mutton and stir-fry evenly, add a proper amount of salt, stir-fry the soy sauce and take it out of the pot. Tip: If you like spicy food, you can add Chili! Prepare in advance: shredded beef, diced pepper, sliced ginger, diced garlic, shredded beef, rice wine, soy sauce, a little white pepper, sliced ginger and water starch, and marinate for 30 minutes! Heat the pot for seven minutes, add minced garlic, stir-fry until fragrant, add shredded beef, stir-fry, pour pepper into beef, stir-fry, add salt and monosodium glutamate according to your own taste, stir-fry twice, and take out the pot! Note that this dish is not easy to fry for a long time. In case the beef and mutton change color after being fried for a long time, just pour the pepper in and fry it twice, and the pepper will be broken. During the period, I like to add seasoning according to my own taste! I like originality. I can simply taste it and get rid of the fishy smell!