My younger son especially likes the famous Tianjin dish "salty beef granules", but this dish is also a lot of time and time. So I developed the quick-handed garlic beef granules made with "turning over", and the taste is not lost to the one that took a lot of time before!
The beef tenderloin is at room temperature (room temperature) and cut into small pieces (3 cm square). Wash the blood of the beef after thawing with water and drain the water.
Use a few drops of white vinegar, freshly ground black pepper, half a spoonful of soy sauce, a few drops of cooking oil, and marinated beef. White vinegar can make the beef tender, this can not be omitted.
When pickling beef, peel the garlic and cut the knife into thick slices.
Continue to marinate the garlic and beef granules and wash the parsley.
The parsley is placed on the side of the deep grooved plate, put a piece of butter, open the medium fire, and quickly open the butter with chopsticks.
Pour the beef and garlic into the lid and cover.
Miso, soy sauce, oyster sauce, sugar, adjust the sauce.
Open the lid of the 'turn over', pour the sauce, and use the chopsticks to pull the beef granules to make sure that the beef granules have just broken (if the blood is oozing out, wait for it), make sure the sauce is evenly wrapped in the beef granules. Go out! When loading the plate, put the parsley on top of the beef grain and put it in a circle (I accidentally put the parsley on the bottom of the bowl, this is not right.)