Beef is tender slip not hard not Chaibusai the processing technique of the daily life of a family of the tooth (fleshy piece, cutlet, shredded meat, Niu Liu is applicable, with bovine willow citing)

Carrying beef grain on the head to cut willow, the clear water after been cut bleachs water issueing blood, accuse water.

Jiang Qie finally is pounded fall or break into pieces with arrange machine.

The purpose is to squeeze juice giving ginger.

Put egg white 20g, Jiang Shui 1 spoon, old take half spoon, candy half spoon, salt spoon of half spoon, sodium bicarbonate 1/3 (do not add more) , water is amylaceous 1 spoon.

Catch divide evenly 1 minute, till size feel tacky, bloat be soiled 15 minutes.

Will bloat the beef with good floodwater on low-lying land uses the title page of a thread-bound book of 25g unboiled oil, again two hours can use macerate, macerate when meeting infiltration reachs oily member in the flesh, next boiler are fried when making, oily element quickness expands, destroyed the crude fibre of beef, fry the flesh that come out tender also slipped. It is to use a big case in restaurant, one-time macerate is good ten jins of shredded meat or it is cutlet reserves, along with with along with take. The word that feels immersion time is too long is OK macerate is good in the evening put freezer, be used midday the following day or be midday on macerate come back to use in the evening, tender flesh effect is super club.

After learning this trick, of too impatient to wait made Hei Jiaoniu a surname, have the mouth in simply pleasure is moved cried, tender tender soft soft, juice is dye-in-the-wood, it is no longer eventually before the mouthfeel of the very hard.

Piscine sweet shredded meat also is so do after processing.