1. When marinating the meat slices, add an appropriate amount of cornstarch and water, and use your hands to spread the paste evenly to make the meat slices more tender, smooth and juicy.

2. When marinating the meat slices, add sesame oil to seal the oil at the end, which can better lock in the moisture of the meat slices after sizing, making the meat slices full of elasticity, more tender, smooth and juicy.

3. After the meat slices are marinated for 10-15 minutes, heat the pan with cold oil. When the oil temperature is 30 to 40% hot, stir-fry the meat slices to ensure that the meat slices are elastic, tender, and juicy.

The following are some key reminders for stir-fried pork slices:

1. When cutting raw meat, cut off the texture of the meat. Do not cut along the lines. If there are tendons, be sure to cut them. Cut off;

2. Marinate the cut meat with a small amount of water and starch for at least 10 minutes. Depending on the dish, choose whether to add cooking wine, soy sauce, sugar, salt, etc.;

3. The oil in the frying pan must be warm and must not be overheated. Hot oil will easily shrink the meat;

4. Stir-fry quickly over low heat until the meat changes color and take it out.