One, egg white paste modulation: several seasonings and egg white, water starch (wet powder dough), must be stirred to dissolve into one, and then processed into a slice (silk, ding, and other shapes) of the fresh raw materials evenly hung on a layer of paste paste, making paste to pay attention to can not be too dilute or too thick, if too dilute, water slippery after not tender, too thick is not easy to mature.
Two, the mastery of the fire: when the pot of water to move slow fire, will hang a good slurry of meat evenly sprinkled into the pot, if there are individual sticking chopsticks can be used to gently open, and then move the pot on the fire, water to be cooked tender meat when the water to fish into the cold water to cool that is, can not be soaked for a long time. Because of the sudden cold, the meat on the egg white pulp coagulation, the formation of a protective film and tender.
The use of water instead of oil cooking method (water-slip method) to make meat dishes, half meat dishes, coleslaw method is simple, take a wide range of materials. Tender boneless pork, beef, lamb, fish, shrimp, chicken breast and heart, liver can be used. For example: slippery fried shredded pork, slippery fried tenderloin, buttery fish, tomato fish, tomato tenderloin, fried shrimp, slippery chili chicken, hibiscus chicken, peppers, buttery liver, chili cucumber and tenderloin and other dishes can be used to smooth the method of production