Pig foreleg meat 1 kg, starch, oil, salt, chicken powder, light soy sauce, green pepper, carrot, ginger and garlic.

The method of stir-frying meat in Northeast China:

1. First cut the meat into thumb-belly-sized pieces, feed it with cooking wine and a little refined salt for a while, and then mix it with starch and sesame oil and soybean oil.

2. Use a small bowl of soy sauce, a little sugar, chicken powder or monosodium glutamate, salt starch, and water to make a good juice.

3. Add oil to the pot, and when it is 70% hot, fry the meat in the spoon until it is golden and crisp, and then take it out. Re-fry when the fire is 90% hot.

4. Leave the bottom oil in the pot, add onion, ginger, garlic, carrot slices and green pepper slices, stir-fry a few times, put the fried meat pieces, then pour the marinade into the spoon, turn it over a few times, and drip sesame oil out of the spoon and put it on the plate.

Tips:

The key is the amount of juice in the bowl. If you don't like too much juice, the amount of juice is one tenth of the main ingredient.

If you like a little more, you can use two tenths.