How to make meat slices

Cut the meat into strips as thick as your fingers, about an inch long.

Marine the meat with light soy sauce, pepper or Sichuan pepper powder, and salt.

Crack an egg into the marinated meat, and add an appropriate amount of cornstarch and flour to ensure that the meat segments are evenly coated with batter.

Heat the oil pan to about 60 degrees and start frying the meat. If you like it soft, fry it once. If you like it firmer, you can fry it again. When the meat becomes golden and fragrant, take it out. Yes, use a kitchen towel to absorb the excess oil.

Make a bowl of sauce with water starch, light soy sauce, pepper or Sichuan pepper powder, salt and water (taste the fried meat first and adjust the saltiness of the sauce according to the taste)

< p>After frying, pour out the oil, chop the ginger and green onion into coarse pieces, stir-fry with the remaining oil on the wall of the pot until fragrant, pour in the sauce and bring to a boil, turn off the heat when it becomes thick and bubbles.

If the meat is thick, just stir it a few times to make the sauce hang on the meat. The sauce in the recipe picture is a bit thick. If it were thinner, the bibimbap would be delicious.