A portion of lean meat (preferably tenderloin) is about half a catty to a catty (depending on the crowd).

1 Cut the meat into pieces with a length of 8 cm and a width of 5 cm (optional, but the pieces should not be too small or too thick);

2. Put the sliced meat on the plate piece by piece, leaving a gap between each piece, and don't stick together (several plates are needed);

Glue each piece of meat with flour (both sides are glued);

4 Beat three eggs into the bowl (according to the number of meat pieces, beat more eggs for more meat pieces), and then stir the eggs in the bowl evenly;

5 put oil in the frying spoon, the amount is a little larger, 7 minutes hot, and the fire is not too big;

6. Hold the meat slices with chopsticks and stick them in the egg liquid. Be sure to stick them completely. The egg liquid should be wrapped in sliced meat.

7 then fry in the oil pan, and so on, fry the meat slices until they are tender yellow and fluffy, take them out and put them on another plate;

After the two pieces of meat are fried, proceed to the next process:

1 put a little oil in the frying spoon and heat it to 8 minutes, and medium heat;

2 Return the fried meat slices to the pan and stir fry;

3 put onion foam and ginger foam;

4 put a little vinegar (be sure to put it), salt and chicken essence;

5. Stir-fry a few times, and bring out the pot.

This dish tastes particularly good: tender and refreshing, fragrant but not greasy.