Practice steps

1. Cut the meat into small pieces, add water starch and oil and mix well.

2. Heat the oil to 70% heat, put it in the meat section and fry it until it is slightly yellow. Take out and control the oil.

3. When the oil is 90% hot, put the fried meat into the frying pan and take it out.

4. Pour in the oil, stir-fry the pepper and carrot with the bottom oil in the pot, then add the meat section, and then pour in the juice mixed with soy sauce, salt, starch and garlic water to stir-fry the pot.

Exercise 2 Editing

material preparation

200g pork (lean meat), 1/2 red pepper, 1/2 red pepper, 1/2 onion, 1 tablespoon wheat flour, 1 egg white; Seasoning includes: salt 1/2 tsp, chicken essence 3g, ginger 1 tsp, garlic 1 tsp, cooking wine 2 tsp, soy sauce 3 tsp, soy sauce 1/2 tsp, sesame oil 1/3 tsp.

Practice steps

1. Prepare raw materials

Smooth part

Smooth part

2. Wash the peppers and cut them into diamond-shaped blocks; Peel the onion, wash it and cut it into diamond-shaped pieces for later use.

3. Wash the pork and cut it into strips of 1*2 cm, add the marinade to marinate for 15 minutes, then mix the batter raw materials and add the marinated meat pieces to hang the paste.

4. Heat the wok, pour in about 500g of plants, heat the oil to 60%, and fry the meat into a paste.

5. Take out the meat when it is fried to golden brown, and then continue to heat the oil. After the oil temperature rises, put the fried meat pieces into hot oil, fry for about 10- 15 seconds again, and take out and drain the oil.

6. Dump the excess oil in the pot and leave a proper amount of base oil for heating. Add onion and ginger and stir-fry until fragrant, then add onion and stir-fry a few times.

7. Stir-fry the chilies and red chilies.

8. Mix in cooking wine and soy sauce, sugar and salt, and then cook white vinegar along the side of the pot.

9. Pour the water into the fire and bring it to a boil.

10. Pour in water starch and cook until thick, and add some chicken essence to taste.

1 1. Pour in the meat.

12. Stir-fry quickly and evenly, let the sauce evenly wrap each piece of meat, and pour in sesame oil before taking out the pot.

Cooking tips

1, if you want fried meat to taste more crisp, you'd better fry it once and then wrap it in juice. Remember that the oil temperature is higher when frying than when frying for the first time, but the frying time should not be too long, subject to the slight deepening of the appearance color;

2, the last step is to hang the juice and stir fry quickly, so as to ensure the taste of the finished dish;

3. Hanging pulp is the key to this dish. The starch paste with egg white is more viscous and not easy to fall off;

4. For the convenience of operation, you can mix the seasoning into a bowl of juice in advance, pour it into the pot at one time, then cook it until it is thick and wrap it with juice. [ 1]

Exercise 3 Editing

material preparation

300 grams of lean pork, a little green pepper, eggs 1 piece. Seasoning oil 1000g (about 75g), Shaoxing wine and soy sauce 1 tsp, sesame oil 1 tsp, vinegar and sugar 1/2 tsp, refined salt and monosodium glutamate 1/4 tsp, onion, Jiang Mo and garlic. [2]

Practice steps

1. Cut the pork into diamond sections, add refined salt, monosodium glutamate, Shaoxing wine, eggs and starch, hang "whole egg paste" and fry thoroughly in 70% hot oil. When it is golden yellow, pour it into the colander; Add a little fresh soup, soy sauce, sugar, monosodium glutamate and water starch to the bowl to make a sauce. [2]

2. Heat the wok, add the base oil, stir-fry onion, ginger and garlic, stir-fry Shao wine and vinegar, stir-fry Baqing and red pepper for a while, then add the fried meat pieces, pour in the appropriate sauce, stir-fry evenly, pour in sesame oil, and take out the pan.