1. Cut lean meat into strips or small pieces, as you like, pour dry starch directly on the meat, and add 2 tablespoons of vegetable oil
2. Add a little bit of water and stir (if you prepare the batter separately, a lot of starch is often wasted, and sometimes the degree of dryness is not well controlled).
3. Fry at 70% oil temperature. If the oil temperature is too low, the batter is easy to fall off. Remove all after the first frying. When the oil temperature rises again, pour the meat back into the oil pan and fry it again (the purpose is to make it crisper) . It is recommended to put the meat pieces into the oil pan for frying, otherwise the oil temperature will drop suddenly, which will affect the effect of frying
4. After the two bombings, take out the oil control and reserve
5. Bowl of juice: appropriate amount of salt, pepper, starch, chicken essence, sugar, 10 grams of oyster sauce, 10 grams of light soy sauce or steamed fish soy sauce
6. Vegetables, chopped green onion and garlic
7. Put a little oil in the pan, minced green onion and garlic, add pepper flakes and other vegetables to the pan
8. Pour a bowl of juice
9. Add fried meat
10. Turn over the spoon and collect the juice over high heat
11. Turn over the spoon and collect the juice over high heat
Tips:70% oil temperature fry, too low oil temperature, the batter is easy to fall off. People often ask me whether to use starch or flour to make the paste (because there are several types of paste). Here I can answer that for the family to make meat segments, you can use starch paste alone or starch paste at a ratio of 3 parts flour. No matter what kind of gouache you use, if you want to have a crispy taste, please remember one thing: add some oil to the gouache to make it crispy)
