1. Slice lean meat (one pound) and cut it at the top. It is difficult to fry the incision along the silk. Add an egg white, 2 teaspoons of Shaoxing wine, a little pepper and cornflour, and sprinkle some meat tenderizer on the meat. The dosage is one pound of meat and one teaspoon of tenderizer. Add some oil, grab it evenly with your hands and marinate for 30 minutes.
2, the wok is on fire, first burn the wok very hot, and then pour 500 grams of cooking oil. When the oil is 70% hot, pour the marinated meat into the wok and spread it with chopsticks. Oil temperature is very important. If it is 70% hot, the meat will not be cooked and the meat will not fall off. Take it out after the meat turns white.
3. Brush the pan, heat it and drain the oil. When the oil is 50% to 60% hot, add two spoonfuls of garlic and Chili sauce to stir-fry the fragrance, add about 800ml of boiling water, and add the flavor after the pot is boiled. 0.5 teaspoon of salt/kloc-0, 0.5 teaspoon of sugar/kloc-0, and half teaspoon of monosodium glutamate.
Boil the cabbage in a pot first, then take it out and put it in a bowl. This is called the bottom. Then cook the meat in a pot, and then take it out and put it in a bowl.
4, sprinkle a layer of minced garlic in the bowl, some pepper powder, heat the pot, pour some cooking oil, a little pepper oil, a little sesame oil, put some dried peppers, and pour them on the meat after the oil is hot. This step is called throwing oil, which is a very common practice in Sichuan cuisine. Don't fry peppers. The smell just came out. Sprinkle chopped green onion or coriander and the dish will be ready.