Food Material List
- 1 West Cold Steak 500g
- 2 butter 40g
- 1 Raw materials: Xileng steak 500g (divided into three pieces), butter 40g, lemon 1, various vegetables about 300g, black pepper 10g, salt 10g
- 2 Cattle discharged in fresh-keeping bags beat broken tendons, frying will not shrink back to double-sided evenly spread butter reserve
- 3 When frying western-cold steak, we should grasp it well: we should not only heat the beef surface rapidly, produce a large number of spice molecules, but also not break the meat cell wall, and it is better to use a heavy-bottomed iron pot, because the thick pig iron conducts heat uniformly and quickly, so that we can bring the original taste of beef into full play to the extreme-hot pit pattern pot. Stir-fry the steak in cold sauce for 2 minutes on one side.
- 4 Turn it over, sprinkle some black pepper and salt and fry for 2 minutes. Squeeze some lemon juice on the surface and pour it over (5 ripe).
- 5 Turn it over again and fry it with black pepper and salt for 2 minutes.
- 6 After the steak is fried, the vegetable is fried with the oil and salty taste from the steak in the pan until it has a horizontal stripe.