Beat an egg into a bowl, add a proper amount of water into it and stir it into egg liquid. Continue to add flour and starch of 1: 1 and stir it into a paste that is neither thin nor thick. Flour plays a role in softening, while starch plays a role in shaping. When making crispy meat, the ratio of starch to water is: 1:0.5, that is, 100 grams of starch and 50 grams of water, because when making crispy meat, we also need to add eggs to the meat strips, so the water should not be too much.
Marinate the cut meat with seasoning and onion ginger 15 minutes, then pick out the onion ginger, then add eggs, flour and starch and add a little water to mix well for later use. You must put all the pieces of meat down one by one. You can't put all the pieces of meat down at one time. There must be a certain interval between the pieces of meat, otherwise the pieces of meat may stick together. As long as the surface is golden, you can take it out, raise the oil temperature to 70% for the second time, about 200 degrees, and then put it in the first fried meat for re-frying. Take it out and control the oil when the surface is golden.
Heat the oil in the pan, stir-fry the onion, ginger and garlic until fragrant, add the crispy meat we fried, stir-fry it quickly, add a green pepper, stir-fry it for two minutes, add some salt, soy sauce, and put it out of the pan. Delicious snack crispy meat is ready. When frying crispy meat and mixing batter, you must beat in eggs, because the batter with eggs is more chewy and tastes more fragrant, and then put flour and starch together, because flour plays a soft role and starch plays a fixed role.