1, according to the principle of integrated planning, the first marinated meat. Wash the meat, cut it into a number of small pieces and put it in a bowl. Pour a little oil, then pour a little soy sauce, pour 1 to 2 spoons of cornstarch (the meat will taste a little crisp), mix the cornstarch and meat with your hands. Smash the ginger, put it in, and pour in a little bit of cooking wine (to deodorize), and let it sit for about 20 to 30 minutes.
2, just cut the meat of the chopper and cutting board clean (cut meat and cut vegetables are not mixed).
3, wash the carrots, cut them into a number of small pieces or shredded carrots.
4, get the garlic 2 to 3, patted, so that it is fully exposed to oxidation in the air; cut a small piece of ginger, patted; cut two or three small onions.
5, turn on the heat, toast the pan, pour oil, add garlic, ginger and green onions and stir-fry for a few dozen seconds, remove.
6, no need to brush the pan, pour in a little more oil, start stir-frying the carrots, remove them when they are six or seven times mature.
7, stir fry meat, sprinkle in just stir fry seasoning, add a little salt, stir fry constantly for about a minute. Reduce to medium heat, pour in the carrots, mixed stir-fry for about three minutes to finish.
Fried pumpkin is also the same way, but I also took the pumpkin seed oil sprinkled with a little salt and pepper fried a little.