practice, dry fried lamb meatballs how to do delicious, dry fried lamb meatballs home practices

1, add tenderizing powder or use a stick to whack soft;

2, cut the time to cut and meat grain perpendicular to the cut, and then there is to put some cornstarch, so that out of the more tender;

3, first of all, the cut can not be cut in the direction of the grain of the beef, the cut of the whole piece of beef should be placed on the board to see is a grain of grain, and then it is to use the tenderizing powder or raw flour with a little water and soy sauce for a while to drown. Tender meat powder or cornstarch with a little water and soy sauce to drown for a while, when frying in the pan first hot oil hot pan quickly stir fry a little discoloration on the pan. When the vegetables are almost cooked, and then under the beef, put a little water to cook a little on it;

4, frying beef when you have to put more oil, the amount of oil in the beef can be soaked almost over the surface of the appropriate, frying to 7 mature time to fish up, the excess oil can be poured out;

5, with a pressure cooker pressure;

6, beef plus cornstarch plus soy sauce to add oil, marinate for 15 minutes and then stir-fried!

7, shredded beef shredded, soaked in water with a small amount of baking soda for a few minutes, fished out and drip-dried, and then battered and cooked, shredded beef will be tender;