Chinese Food
Stir fried meat slices with lettuce
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Cooking ingredients
Cooking Steps
Step1:Wash and slice carrots. Peel and wash lettuce. Slice scallions. Slice ginger. Set asid
Step2:Wash and slice the lean meat. Put it in a bowl. Put in some starch, bean paste, a little salt, cooking wine and a little water, mix well and marinate for ten minute
Step3:Put some oil in the wok. Heat it to five or six layers, stir fry the bamboo shoots and carrot slices. Add some salt. Cook in seven minutes and set aside
Step4:Pour oil into the pot. When the oil is hot enough to smoke, stir fry the meat slices. When the meat slices are all white, stir fry the ginger slices and the green onion slices for half a minute. Then stir the meat aside. Then pour in the diced bamboo shoots. Turn the meat over and cover the bamboo shoots for half a minute. Add chicken essence and stir fry together
Step5:Add chicken essence and stir fry for another half a minute to start cookin
Cooking tips:1 A kind of Starch can be potato starch and sweet potato starch. When marinating meat slices, you can also add an egg white. I don't like adding egg white. So I didn't add 2 A kind of I like it. I can fry it with some fungus. It's better in color. I don't have fungus at home, so I didn't put 3 A kind of When you stir fry the meat slices, you must heat the oil until the smoke comes out, then pour the meat and stir continuously. It will not stick to the pot. Stir fry all the way. Fast. As soon as the sliced meat turns white, it needs to be poured into the side dishes. Otherwise, the sliced meat will be fried too old. 4 A kind of If you want to eat spicy food, you can put more Douban sauce. Douban sauce itself is very salty. If you put more Douban sauce, you should put less salt. If you are not sure, do not put salt in the salting process. Taste the saltiness during the frying process. Add or subtract 5 according to your own taste A kind of It's better to buy a whole piece of lean meat or a slice of tenderloin. I think it's better to stir fry shredded pork with tenderloin. My lean meat is a little bit from the fat. So I have skills to cut it out and make it a little rotten and delicious.
