Very simple method:

Cut the meat and put it on a plate. Pour a spoonful of starch (customized according to the amount of meat) on the meat, and then pour some soy sauce. The soy sauce can be Provide the starch with moisture, and then stir evenly. During the waiting time, you can prepare the ingredients, heat the pan, pour the oil, and add the meat after the oil is hot. At this time, the meat is already flavorful and will be relatively tender when taken out.

If you add egg white, there will be a lot of momo when you copy it out, which doesn’t look very pretty.

Soy sauce can improve the color, but you can add less salt accordingly.

The meat is wrapped in starch and fried to make it smooth and tender. Be careful not to set the oil temperature too high when frying. The starch will coat the meat. If the oil temperature is too high, it will stick to the pan. This method is called oil-smooth pork slices (shredded), and water-smooth pork slices (shredded): boil water in a pot, put the starch-coated meat into the water, then remove it, stir-fry or mix with vegetables.