First of all, cut the meat evenly. Add Jamlom salt into the meat slices and grab them quickly. If it is too dry, add some water. When the meat sticks to your hands, beat an egg white. It depends on the amount of meat. ) If there is less meat, add half an egg white, gently grab a few times, and then add a proper amount of raw flour when the meat slices have egg white. After grasping it, put it in the refrigerator for more than ten minutes and take it out when frying. This will make the fried meat tender and smooth. First of all, material selection is very important. The front leg meat is the most tender, so drink plenty of water that day. Secondly, add egg white or starch and a small amount of water and stir in one direction. Finally, it is the temperature! Stir-fry should not be too long.

I don't know the method in other places. Anyway, I usually add oil and starch to make it coated with starch. In fact, the hardness of meat slices depends on several aspects: the knife method of cutting meat, cutting along the grain; Floating in water after cutting to absorb a lot of water; Then there is the mixing of the pulp, which needs to be stirred for a long time and wrapped more tightly. Do this well and the fried meat slices will be tender and delicious. When two things are done, you can choose the tenderloin first and then marinate it, that is, set the size. Add some tender meat powder or egg white.

This frying method is not tender, the meat will age first, and nothing will be put. You can put the powder first, then the oil, and then slide out of the oil after the oil is warm. After taking out the oil, stir-fry the seasoning in the pot, pour in the meat slices and stir well, then add the water starch. Get the pot out! First, put your favorite seasoning into lean meat, add flour, put some egg whites in one direction, then add a certain amount of water and stir it several times in turn, so that the lean meat can absorb enough water, and then add a certain amount of cooking oil and stir it evenly. After adding cold oil to the meat in the hot pot, stir it in one direction. This is how I fry meat. It's always good.

Before frying, grab the meat to be fried with shredded onion, ginger slices, cooking wine, white pepper, salt and a little starch and let it stand for 30 minutes. Marinating meat slices: marinate meat slices, salt, onion, ginger and garlic, water and starch, mix well and marinate for 20 minutes before use. Pay attention to sufficient water and proper starch when frying the sliced meat to ensure that the water is not easy to flow out when frying, so that the sliced meat is tender and thin outside and delicious.