Half an hour before frying lean meat, the meat will be cut, then sprinkled with salt to let the salt bite through the meat, which will be fragrant, tender and crisp, and other seasonings will be easier to taste.

2. Food should be handled properly.

The fascia of lean meat should be removed, and the meat should be cut horizontally, and the knife should not be cut along the shredded pork. Therefore, there is a saying that "the cattle and sheep are cut horizontally and the pigs are cut obliquely".

3. Temperature is the key.

The oil in the frying pan must be warm and never overheated. Hot oil tends to make meat tight. Stir fry quickly on low heat. If the meat sticks to the pot, you can move the pot to a wet cloth, cool it, easily turn the meat over and take it out. If the side dishes are difficult to cook, put the meat in the pot, stir-fry the vegetables first, and then put the meat in and mix well.

Stir-fried in a pot tastes better than lean meat. It tastes tender and feels good.