Slippery meat section - salty, fragrant, delicious and beautiful!

Cooking Instructions

1. Tenderloin, cut into dice pieces slightly longer and thumb wide. Wash and wash away the blood.

   

2. Half a green pepper and half a red pepper, cut and set aside.

   

3. Add water to the potato starch, stir well, set aside for 30 minutes, set aside. (After a while, the starch will settle down, and then pour out the water on it)

   

4. Mix the bowl juice, 2-3 tablespoons of light soy sauce, 1-2 tablespoons of oyster sauce, 1-2 tablespoons of cooking wine, 1 tablespoon of vinegar, half a tablespoon of sugar, a little chicken essence, a little white pepper, a little starch, a little water, minced garlic and minced green onion in a bowl and stir well. (Pay attention to the amount of meat and vegetables, don't be salty)

   

5. After the starch is ready, pour out the water, pour the meat into it and grasp it well, make it thicker, put two spoons of oil and grasp it well again (it is relatively easy to stick to the pan when you put it in oil).

   

6. The oil is hot for five or six years, and fry it for the first time. Fry slightly golden brown and remove.

   

7. Re-fry the fire for more than ten seconds and take it out. Spare.

   

8. By the way, the green and red peppers are also over the oil.

   

9. Put a little oil in the pot, put the green and red peppers and the bowl juice, tighten the bowl juice and change the heat to low, put the fried meat segments, and quickly wrap the juice out of the pot.

   

10. Bright color! The taste is salty and fragrant!