As long as you grasp the key points of production, the dishes you make are guaranteed to satisfy you.

First of all, the sliced meat should be uniform in thickness.

Second, raw materials (meat slices) should be divided into sizes. That is to say, add a proper amount of salt, chicken essence, cooking wine and egg white to the raw materials, and then add wet starch and mix well.

Oil the raw materials (oil is a cooking term. Usually refers to what non-professionals call "bombing"). The main key to painting oil is to pay attention to warm the oil with a hot spoon. Add vegetable oil into the spoon, heat it to 30% to 40%, add raw materials, cut it slowly with chopsticks after 5- 10 second, take it out with a colander, and control the oil for use for about 60 seconds.

Fourth, stir-fry

The preparation method of pork slices is as follows:

Ingredients: 300g of tender pork, 25g of bamboo shoots, 25g of agaric, one Chinese cabbage, 5g of onion, 5g of ginger and 2 cloves of garlic.

Seasoning: 500g of vegetable oil (50-60g of oil), 6g of salt, cooking wine, vinegar10g, sugar15g, chicken essence10g, 5g of wet dough and 5g of pepper oil15g.

1. Cut 300g pork into one-minute thick slices, onion into horseshoe shape, ginger into powder, auricularia auricula into slices, Chinese cabbage into inches and garlic into slices.

2. Put the sliced meat into a bowl, add egg white 1 piece and 10g salted chicken cooking wine wet dough in turn (1\5 of the total) and mix well.

3. Add a little vegetable oil to the spoon and heat it (hot spoon), then pour in all the remaining vegetable oil. When it is 30% to 40% hot, add the meat slices and cut them slowly with chopsticks. When the meat slices are cooked in about 60 seconds, take out the clean oil for later use.

4. Heat 20 grams of base oil in a spoon, and then put it into the onion, ginger and garlic wok in turn. Stir-fry onion, pour bamboo shoots, fungus and Chinese cabbage, then cook vinegar and cooking wine, put meat slices and sugar in a spoon, then add a proper amount of soup and stir well. Thicken the wet rice flour balls with pepper oil and put them on a plate.

Features: moderate sweetness and sourness, smooth and tender taste and proper color matching.