First of all, what is the material?
Pork tenderloin, which is used to make meat segment food, has no fat, is not particularly greasy and tastes better. The outside of the sliced meat is free and soft. If there is fat in it, the meat tastes softer, so it will get greasy easily.
Side dishes: green peppers, don't ask why green peppers are side dishes, I don't know, they are green peppers that eat meat, and they are torn off one by one.
Seasoning: corn starch, salt, oil, soy sauce, seasoning and raw materials are actually super simple.
Practice (practice is actually very convenient):
1. Mix the meat, corn starch and water, and the final result is that each piece of meat is covered with a layer of starch mud, which should be slightly thicker, not too thin and not fall off.
2. Put more than half of the oil in the pot and bring it to a boil.
3. Throw the meat section wrapped in flour into the pot, turn it over properly, fry until golden brown, and take it out to continue frying.
4. After frying for the first time, pour all the meat pieces back into the oil pan before frying. The first time is to make the meat cooked, and the second time is to make the skin crisp.
5. Mix a bowl of sauce, salt and sugar in proportion for later use.
6. Take another pot, add a little oil, and then put the cut green pepper into the pot and stir fry.
7. After that, introduce the prepared juice into the pot and boil it.
8. Add the meat, stir fry quickly, and then turn off the fire and take out the pot.
That's how meat pies are made. There are two main points. One is to wrap the flour thicker, otherwise the meat will fry very dry and taste bad. The other is to stir-fry in a big fire, and then cook quickly, otherwise the crispy skin will become soft.