The key to making a paste for the meat is to add egg whites to make the starch paste thicker and less likely to come off, which will make the paste for the meat tighter and firmer.

The key to the oiling of the meat is: when frying the meat, you can repeat the frying once, first put the meat into the pot, frying golden brown out, and then put it into the pot to fry again after 2-3 minutes, so that the meat is more crispy.

Skidding meat section specific production steps are as follows:

Materials: 400g of tenderloin, green pepper, carrots, onions, an egg, potato starch 200g, vinegar 2g, sugar 5g, salt, soy sauce 5g?

1, tenderloin cut large pieces of meat, with the back of the knife back and forth a few times to shoot, and finally cut into 2cm square pieces.

2. Dice the onion about the same size as the meat pieces.

3, green pepper washed, wipe off the water. Prevent a moment over the oil will collapse oil. Remove the head, cut into strips. Finally, cut the green pepper into pieces about the same size as the meat section.

4, be sure to use potato starch, add the right amount of water, stir into this kind of straight down, but will not break the starch paste, add two small spoons of oil.

5, put the meat pieces in and stir, so that each piece of meat can quickly and evenly coated with starch paste, and there is no sticking between each piece.

6, hot oil 60%, the meat into the frying.

7, fish out, this time the starch paste is a little white slightly to turn yellow.

8, rise the oil temperature, repeat frying again. The following picture of the same after the golden brown can be fished out, this time the meat section is more crispy. This time to juice well, sugar, vinegar, soy sauce, salt, water, and a little starch.

9, put a little oil in the pot, add onions.

10, after the onion burst incense, pour into the meat has been fried green pepper carrots, can stir fry on stir fry, stir fry is not open, then just pour back into the bowl of sauce, stir fry evenly.

Note:

1, if you want to deep fry the meat more crispy, it is best to deep fry the meat once again, and then wrapped in the sauce step, remember to re-frying the oil temperature a little bit higher than the first frying temperature of the oil, but the frying time should not be too long to the appearance of the color a little deeper prevail.

2, the last hanging juice stir-fry steps to fast, in order to ensure that the dishes outside the tender taste.

3, to the meat section hanging slurry is the key to this dish, adding egg white starch paste more viscous not easy to fall off.

4, in order to facilitate the operation of the seasoning can be blended into a bowl of juice in advance, a one-time pour into the pot, and then cook until sticky to wrap the juice.