Who knows how to do it? How to make a meat slant

Hello landlord, I'm from the Northeast, our meat section here is not sweet and sour, it is salty and fresh, and the pot meat is sweet and sour, and some of the pot meat is added with tomato sauce, and some are not. That's up to your taste.

The pork slice is made by cutting the tenderloin into pieces.

Pot-wrapped pork is made by cutting the tenderloin into slices.

That's how I did it myself:

Cut the tenderloin into pieces the size of red dates, cut the green peppers and carrots into elephant eye slices with starch, cut the green onion and ginger into thin strips, prepare another bowl (seasoning), add soy sauce, salt, a little chicken essence, shredded green onion and ginger, and add a little water.

Heat the pan with oil (more) to fry the tenderloin until it is slightly yellow, crispy on the outside and tender on the inside. Remove the oil control.

Put the hot oil in the pot out, leave a little, heat it hot, then put the green pepper carrot slices in it and fry it, and then it's time to speed, put the fried meat in the pot, quickly put the seasoning juice in the bowl, turn it a few times out of the pot, and it's OK.

If you like the sour flavor, you add sugar and vinegar to the sauce.

Do it a few more times and you'll be a master, hahahaha...

I don't know much about this dish, I searched for a method from the Internet, you can see if it's right, hehe meat sliced or small pieces.

Then grasp it with starch + a little flour + a little salt with water, preferably with some egg whites.

Excipients: green onion, garlic foam, ginger foam, green pepper and chili, Sichuan pepper, coriander.

Sauce: water, soy sauce (for coloring), vinegar, sugar, salt, starch into a sauce, the specific taste can be determined according to the taste.

Fry the meat well, and if you like, don't over-fry it and cover it once before frying.

Sit the pan over the heat and put a little oil. When the oil is hot, add the peppercorns and green onions and stir-fry until fragrant, then add the sauce and burn. When the sauce is thickened, add the meat and trimmings, and finally add the garlic and coriander.

Note: Don't over-cook or over-fry the meat when frying. It's best not to scratch the meat with starch entirely, a little flour will keep the meat from being too hard and easy to taste.

Don't be afraid not to boil the pot right away, if it's too much, try to use a sauté spoon to send the soup to the side of the pot, as the heat next to it will make the sauce dry up and bubble immediately.

A few simple steps will teach you how to make a delicious slice of meat.

How to make a meat slant? First, cut the lean green pepper into small pieces, add cooking wine, pepper, and a little salt to the meat and marinate for 10 minutes, add potato starch, fry in oil, and then remove and stir-fry again with the seasoned sauce.

Soak the meat in water, put in the starch and grasp it well, fry the chicken powder with oyster sauce and salt, fry it in the pot, remove it and fry it with chili peppers and green onions.

Home-cooked meat section practice, learn to make it for the family to eat.

The family version of the pork section, do you like to eat it?

Home-cooked meat section practice, learn to make it for the family to eat.

The family version of the pork section, do you like to eat it?

Ingredients:

Ingredients: four taels of lean pork. Ingredients: two coins of cucumbers, two coins of winter bamboo shoot slices.

Seasoning: one coin of sesame oil, two taels of starch, five points of MSG, five coins of soy sauce, three points of vinegar, two coins of sugar, one coin of Shao wine, a little refined salt, green onion, ginger and garlic.

Characteristics: crispy on the outside and tender on the inside, fragrant and delicious.

Operation: 1) first cut the meat into two thick slices, then change to cut two points five wide, eight minutes long oblique section, feed with Shao wine, refined salt for a while, and then use starch and sesame oil to adjust the paste.

2) Use a small bowl of wine, sesame oil, sugar, vinegar, MSG, soy sauce and starch to marinate the good juice and set aside.

3) Marinate and widen the oil in the spoon, when it is heated to seven layers, fry the meat segments in the spoon until golden brown and crispy.

4) Leave a large spoon of less bottom oil, fry a few times with green onions, ginger, garlic, cucumber slices, and winter bamboo shoot slices, put the fried meat segments, and then pour the right sauce into the spoon, turn a few upside down, and drip sesame oil out of the spoon and put it on the plate.