The meat-skimmed section of Northeast cuisine is simple, crisp and tender outside, salty and delicious. First, the meat is cut into strips with a width of about 3 cm and a thickness of about 0.5 cm, and a proper amount of salt, pepper powder, cooking wine, onion and egg white are added to the meat, and marinated for about 15-20 minutes. Then take a proper amount of starch and add a little water to dilute it, then put the marinated meat slices into the starch paste and wrap them evenly for later use. Then, put oil in the pan, and heat it to 70%. Put the pieces of meat into the pan, separate them with chopsticks to prevent them from sticking together, fry them for 3-4 minutes until the meat is golden yellow, and then take out the fish. Let the fish cool for a few minutes, then put all the fried meat pieces into the oil pan for re-frying, and fry them for more than ten seconds. Then start another pot, put a small amount of oil in the pot, heat it, add chopped green onion and shredded ginger, then add a proper amount of soy sauce and a small amount of water; Finally, stir the starch with cold water to make thicken juice, pour it into the pot, quickly add the fried meat, thicken it, quickly add coriander and shredded carrot, stir-fry for more than ten seconds, and then take out the pot.