Practice: 1. Slice the pork (be careful not to cut off the palm)
2. Spread the seasoning evenly on the surface of the meat slices (the specific use mainly depends on your own taste and what materials are around you. You don't have to find some very "professional" spices, just use what you have. Even if only soy sauce and pepper can make a good taste), if you put salt and pepper, you don't need to put salt, otherwise the sauce behind will be very salty.
3. Put the seasoned meat into a bowl, pour a few spoonfuls of yellow wine and marinate for more than half an hour. The longer it takes, the more flavor can penetrate into the meat.
4. Heat the pan, pour in two or three spoonfuls of oil, and fry the marinated meat slices until golden on both sides.
The sauce in the middle of the plate is very delicious. Hehe, Taifuren's fried sauce has many flavors to choose from.
Put the sauce in the pan where the meat has been fried and heat it slightly.
Let's explain why the upper and lower pieces of meat are different. This is the most important thing, so please remember! !
Soak the following two pieces of meat in starch juice for a few minutes before frying.
Thicken the powder with water, not too thin, just add a little water to adjust it. Rub it on the meat and marinate it for a while.
The function of adding thickening powder is that the meat will not shrink when heated, but it will feel a little fluffy, and the meat will not get old, and the fried color is very good.