Practice steps
1, the white is too tender, the pig tenderloin in advance to thaw to the surface of a little soft, or all soft and then throw back to freeze for half an hour, better cut.
2, cut the pork slices remember to cut the top silk into slices. Or call horizontal slice vertical shredding.
3, pork tenderloin slices of thin and uniform meat slices, fully soaked to remove blood, meat slices white, just use salt sesame oil white pepper cooking wine, and then add corn starch to grasp the sizing for 5 minutes, remember, corn starch sizing, corn starch hook.
4: Cut carrots and cucumbers into eye slices
5, the side dishes are changed to a knife, mash add some corn starch, your meat if the pickled light can also make up some salt, this is for the novice to prepare, a fast stir-fry, but also to cook mash, but also to hook, meat slices have long been old, we will mash seasoning hook in one step. Ready to stir-fry!
6: Heat wide oil over low heat, 30% or 40% heat, you can slide the slices of meat under the pot
7, a slight change of color is fished out of the spare, do not get old.
8: Stir-fry the chives and ginger over a low heat with a little oil and sauté the carrots
9: Add some salt to the white cucumber and stir-fry over high heat
10: Add slices of meat over high heat and pull a few times and immediately pour in the mash juice.
11, after ticking the mustard, this dish is out of the pot in less than a minute. You don't have to taste it to know it's tender, right?
12, meat and vegetarian with proper collocation, color and flavor are complete, let alone you are the elderly and children adults, all suitable for eating! I won't say anything about this tender slice of meat... It feels smoother than the tongue! Thank you all for watching!
Mood story
In the season when zibai is on the market, I especially like to make bad meat slices to eat, the meat slices are cut well and smoothly, it is not generally tender, and the special taste of the russet is a little crisp and a little elastic. A particularly refreshing home-cooked stir-fry is dedicated to everyone and I hope you like it.