Wash the meat first, first with boiling water, then with cold water, then separate the white meat from the lean pork, and cut the white meat into pieces first. First, cut the white meat and put it into the pot for dry frying, then let out the oil in the meat, or add some cooking oil to prevent it from sticking to the pot. At the same time, according to personal preferences, cut the lean meat for later use. After cutting the lean meat, put the meat into a bowl, add appropriate amount of salt, and marinate it with soy sauce, cooking wine and starch for 10 minute.

Method 1: Clean the meat first, then wash it with boiling water and cold water, then separate the white meat from the lean pork, and cut the white meat into pieces first.

First, cut the white meat and put it into the pot for dry frying, then let out the oil in the meat, or add some cooking oil to prevent it from sticking to the pot. At the same time, according to personal preferences, cut the lean meat for later use.

After cutting the lean meat, put the meat into a bowl, add appropriate amount of salt, and marinate it with soy sauce, cooking wine and starch for 10 minute.

Method 2: How to cut it is very important, and you should cut it along the lightly brushed lines.

Add proper amount of water, tapioca starch, soy sauce and edible salt into the bowl to make it paste. Then cut the meat and weigh it in a bowl. Stir-fry vegetables until 70% or 80% mature.

In addition, if you are not afraid of oil consumption, you can stir-fry the mixed meat with cooking oil a little first, then take it out when it is fried into strips (or blocks), and then add it when the vegetables are fried to 80% maturity.