1, large meat washed and drained, cut 0.5cm thick, 2.5cm wide slices.

2, frying pan on low heat, hot oil, oil cooled when the sugar began to fry sugar color.

3, the oil began to bubble.

4, when the foam in the oil gradually become finished pour into the meat slices stir fry on medium heat.

5, stir fry.

6, just started to stir fry slowly will come out of the water, medium heat continue to stir fry.

7, until the meat stir-fried out of the water disappeared, leaving the oil, this time into the appropriate amount of soy sauce stir fry well.

8, and then into the appropriate amount of soy sauce stir fry color.

9, and finally put all the ingredients, stir fry evenly.

10, add more than the meat surface of the boiling water, high heat boil after turning low heat slowly simmering. (Add more water here if you keep the old marinade, just leave a bowl out at the back).

11, the water to reduce the meat is almost cooked, add the right amount of salt and stir evenly to taste, until the meat is cooked, the water boiled almost finished. Sheng out. (If the water is still more, you can collect the juice over high heat.) After cooling, you can put in the refrigerator to keep fresh.