1. First cut the meat into large pieces with a thickness of 4-5 minutes, and cut both sides with a knife. Remember, the direction of the double-sided knife is crossed, which is easy to taste and mature. )

2. Add minced onion and ginger, cooking wine, monosodium glutamate and salt for seasoning and pickling. According to your own taste, you can add Chili powder, or pepper, cumin or something.

3. Add 50 grams of peanut oil to the baking tray, heat it to 30% to 40% heat, then discharge the meat slices into the pot one by one, and fry it slowly (fried on one side or both sides).

4, the frying time is about 5-6 minutes, cut with a knife and see that the meat on the cross section is completely white. (You can also sprinkle some coriander powder after serving. )

Features: bright red in the middle and tender and salty outside.