I've been there before, they?
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1, the beef sliced with a meat hammer to knock loose beef. This step is to fry the beef more tender. (You can also take the back of the knife to knock a few times). Beef fibrous tissue is thicker, connective tissue and more, should be cut along the lines of the strips, sliced across the lines of the long fibers cut off; can not follow the fibrous tissue cut, otherwise not only can not taste, but also chewed not rotten.
2, first put the raw pumping and baking soda, and then put the wine and powder.
3, if you have time, you can add some oil when mixing meat, marinate for 1-2 hours, so that the oil will penetrate into the meat, when frying in the frying pan, the oil in the meat will be due to the expansion of the meat of the crude fiber destruction, so that the meat will be tender; if you do not have the time to need to marinate for at least 15 minutes. I marinated for about 2 hours.
4, celery is not easy to taste, so beforehand with salt marinade, which can reduce the frying time. Celery leaves contain more vitamins than celery stalks, so in addition to some of the old leaves, you should try to keep celery leaves to eat.