◇ Seasoned and massaged ribeye steak, put it into a vacuum packaging bag, pour in oil and spices, and vacuum ◇ Refrigerate and marinate for at least 3 hours before making, do not stack and press when storing ◇ Before low-temperature steaming, put the vacuum bag at room temperature in advance, and then start to make more accurate ◇ Shufei completes direct frying and roasting without refrigeration to cool down, avoiding blood loss and heat inside and outside ◇ Adsorb surface moisture before frying, the drier the surface, the better the coloring effect ◇ Preheat the frying pan, quickly fry and color the ribeye steak on both sides, and the cut surface is evenly pink