The meat skimming part of Northeast cuisine is simple, crisp outside and tender inside, salty and delicious. First, cut the meat into strips with a width of about 3 cm and a thickness of about 0.5 cm, and add a proper amount of salt, pepper powder, cooking wine, onion and egg white to marinate for about 15-20 minutes. Then take a proper amount of starch and dilute it with a little water, and then put the marinated meat slices into the starch paste and wrap them evenly for later use. Then, put oil in the pot and heat it to 70% heat. Put the meat pieces into the pot, separate them with chopsticks to prevent them from sticking together, fry 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 in the oil pan and fry them again for more than ten seconds. Then start another pot, put a little oil in the pot, heat it, add chopped green onion and shredded ginger, and then add a proper amount of soy sauce and a little water; Finally, stir the starch with cold water to 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 it out of the pot.