I like to eat fried tender meat. This is my family's practice and share it with everyone.
Slice the meat, add a small amount of salt, cooking wine, soy sauce, ginger, sweet potato starch, add 2 tablespoons of water and mix well for a while. I am not used to adding water starch, because it is not easy to master, it is easy to get thin. We just need to let the meat wrap a thin layer of pulp, and there is no water seepage.
The hot pot is oily, the oil should be a little more, and the pepper is fried in a small fire, and the fish is turned off.
The lower piece of meat is slippery. It is best to slide it with a long chopstick. After the piece of meat is scattered, the meat is quickly sautéed until the piece of meat is discolored.
Keep the base oil in the pot, put the dried chili on a small fire (small into a small section) and then put the onion section, then put the garlic on the moss, stir fry over medium heat, about 1 minute, put 2 small salt, the garlic is almost cooked and put the meat back into a pot, you can Put some chicken essence and then pan.
1, the meat can be frozen for a while when the hardness is a good cut, when cut, you can cut the grain, so that the meat is tender. 2, after the fried peppers, turn off the fire, put the pieces of meat into the chopsticks with a little longer, or the oil will splash on the hands. 3. After the pieces of meat are all discolored, they should be immediately popped up. 4, the oil when frying meat should not be poured into the dish when the meat is returned to the pot. If that is too oily, just put the pieces of meat in it, and the oil left by me can be fried. It is a little bit hydrated and will splash.