Pork lean meat

starch

flour

light soy sauce

salt

Pepper or pepper powder

cooking wine

ginger

scallion

Vinegar (optional)

The practice of the meat section?

The meat is cut into strips as thick as fingers, about an inch long.

Marinate the meat with soy sauce, pepper or pepper powder and salt.

Beat an egg in the marinated meat, and add proper amount of raw flour and flour to ensure that the meat segments can be evenly pasted.

When the oil pan is about 60 degrees, start frying the meat. Just fry it once if you like it soft. If you like it hard, you can fry it again. It is golden and fragrant. When the meat is hard, take it out and suck the excess oil with a kitchen paper towel.

Mix a bowl of flavored juice with water starch, soy sauce, pepper or pepper powder, salt and water (taste the fried meat first, and adjust the salinity of the flavored juice according to the taste).

After frying, pour out the oil, cut the ginger and onion into coarse powder, stir-fry with the remaining oil on the pot wall, pour in the flavor juice and boil, and turn off the heat after it is sticky and frothy.

If the meat segment is used, it can be hung on the meat segment by a few bumps. The taste of the recipe map is a little thick. If it is thinner, the soup bibimbap must be delicious.