1, before and after hitting the platoon with a meat hammer. If there is no meat hammer, you can chop it carefully with the back of the knife, first horizontally and then vertically.

2. Pick up the big row evenly with marinade, marinate it for 15 minutes, then rinse it with water, drain the water and lay it flat on the plate.

3. Boil water in the steamer, enlarge the discharge, steam for 10 minutes, and then turn off the fire.

4. Pour a tablespoon of oil into the wok, add chopped green onion and stir-fry, then pour a large row of steamed juice into the wok, add seasoning to boil, simmer for a while, pour water starch and sprinkle chopped green onion, and serve.

There is no yellow wine in the gravy, because I use spiced powder to drive away the fishy smell of meat. If you don't take the oil pan after pickling, if you use yellow rice wine, the wine will not volatilize well, and as a result, the meat will have no strange smell of wine.

Look at the big row beaten by meat hammers. It looks as if it is twice as big. Large rows of fibers are thick and long, which can destroy the tissue structure of the fibers after beating, and will not be too hard even if cooking. Baking soda also helps to loosen the meat. Remember to rinse after pickling, otherwise it will taste when eating.