You may be unfamiliar with this "slippery meat", maybe it's the first time you've heard of this dish. Indeed, this is really unheard of in other places, because it is a folk dish in Sichuan. It's delicious ~ ~ ~ and this dish is not as spicy from beginning to end as Sichuan cuisine is known to all. You can try it! \x0d\ fresh meat (diced or sliced, just one or two centimeters is enough) \x0d\ eggs (prepare one catty of eggs, according to your quantity) \x0d\ salt, monosodium glutamate, pepper, cooking wine, ginger, garlic \x0d\ starch (preferably potato starch or sweet potato starch) \x0d\ \x0d\ Taste the meat with ginger, garlic, cooking wine, salt and monosodium glutamate. Pepper and pepper can be added according to your own taste. If you like the local flavor of Sichuan, you can add a little pepper, but not too much pepper, otherwise it will go bad. You can also not add pepper and pepper, so it tastes lighter. \x0d\ Next, we began to beat eggs into the meat. Don't feel bad about the eggs, just beat them all the time. This can't be done with one or two eggs. Basically, the ratio of one catty of meat to one catty of eggs is right. Beat the eggs into the meat until they look clear. Now, start to add starch into it. Pay attention, don't add too much at once, slowly add it, and stir the eggs and meat while adding it. When it is mixed into a paste, pay attention to it. The paste should not be too clear or too dry, and it will be about 8 minutes thick. When it is dry, it will become a cake. \x0d\ After all these things are done, we have to change to someone with better physical strength. Why? Because the key of this dish is coming, this dish should be well kneaded and stirred. This way, it won't come loose, and it tastes strong. It's smoother. \x0d\ When kneading and stirring, do it slowly, at least for half an hour. \x0d\ What about after kneading? Pour more oil into the pot, because we have to fry first, but we can't do without oil. \x0d\ When the oil is 70% hot, you can fry it. Here's a reminder (when frying, it's better to use a spoon, or a soup spoon for drinking soup. Use a spoon to scoop the meat and starch paste, let the starch paste wrap the meat, and then fry it in an oil pan). When frying, the fire should not be too strong, just medium fire, and it may be burnt at once, so you can't eat it. \x0d\ When the slippery meat looks slightly golden brown, you can take it out to dry and dry the oil. When it's all fried, we'll start cooking slippery meat. \x0d\ When cooking the slippery meat, you can prepare some other ingredients. For example, dried yellow flowers and Chinese cabbage. \x0d\ Put the dried yellow flowers washed and fried into a pot, and add water. The water should be soaked in the meat for about 3 to 5 cm, and you can add it later if the water is not enough. Then put salt in it and taste it yourself. \x0d\ After everything is ready, you can start cooking. First, boil the water with high fire. At this time, you can cook it over medium fire for about 20 minutes, and then simmer it over low fire for 20 to 30 minutes. This dish is stewed well in the back and tastes better! \x0d\zheshizaiwangshangzhaode