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More of a specialty dish.

Moreover,Stir-fried Meat in Saucehas several different cooking methods.

Here are some common ones:

Crispy Stir-fried Meat in Sauce

Cooking process:

Main ingredient:

PorkLean meat - four ounces.Accompaniments:Green cucumber - two taels,mushroom - two taels.Seasonings:Rapeseed oil - one tael,starch - two taels,

MSG - five fen,soy sauce - five taels,vinegar - three fen,sugar - two taels,rice wine - one tael,salt,ginger and garlic - a little.Preparation:(1) Cut the meat into slices, then cut them diagonally into strips about 8 cm long and 2.5 cm wide. Marinate in rice wine and salt for a while, then coat with starch mixed with rapeseed oil.(2) Mix a small bowl of rice wine, rapeseed oil, sugar, vinegar, MSG, soy sauce, and starch to make the seasoning.(3) Heat plenty of oil in the wok. When it's seven-tenths hot, add the meat strips and fry until golden and crispy before removing them.

(4) In a small amount of remaining oil, stir-fry ginger, garlic, green cucumber slices, and mushroom slices for a few minutes. Add the fried meat segments and pour in the prepared seasoning. Stir quickly, then sprinkle some rapeseed oil and serve on a plate.

Manchurian-style Crispy Meat

The pork can be sliced or cut into small chunks.

Then coat with starch plus a little

flour

plus a little salt, best if mixed with some egg white.

Accompaniments:

green onion, garlic and ginger paste,green chili pepper and red chili pepper,Sichuan peppercorns,

coriander.Dish: Water, soy sauce (for color), vinegar, sugar, salt, starch mixed into a thickening sauce. Adjust to taste as desired.Fry the meat until it's half-cooked and then pan-fry again before stir-frying with the other ingredients.Pour some oil in the pot.Heat the oil over medium heat, add Sichuan peppercorns and green onions, then add the thickening sauce and simmer.When the sauce is thickened, add the meat and accompaniments, finish by adding garlic and coriander.Note: Don't over-fry the meat; keep it soft to ensure good flavor absorption.Don't fully coat the meat with starch. A little flour makes the meat softer and easier to absorb flavors.

When thickening, don't worry if it doesn't immediately come to a boil. If too much is added, use a ladle to move the liquid around the pot's edge; the heat will quickly reduce it.

Manchurian-style Crispy Meat

There are two ways to make stir-fried meat:First, cut the pork into slices or small pieces.Then coat with starch plus a little flour and salt. Best if mixed with some egg white.

Accompaniments: green onion, garlic and ginger paste, green chili pepper and red chili pepper, Sichuan peppercorns, coriander.Dish: Water, soy sauce (for color), vinegar, sugar, salt, starch mixed into a thickening sauce. Adjust to taste as desired.

Fry the meat until half-cooked and then pan-fry again before stir-frying with the other ingredients.

Pour some oil in the pot.

Heat the oil over medium heat, add Sichuan peppercorns and green onions, then add the thickening sauce and simmer.When the sauce is thickened, add the meat and accompaniments, finish by adding garlic and coriander.Note: Don't over-fry the meat; keep it soft to ensure good flavor absorption.Don't fully coat the meat with starch. A little flour makes the meat softer and easier to absorb flavors.When thickening, don't worry if it doesn't immediately come to a boil. If too much is added, use a ladle to move the liquid around the pot's edge; the heat will quickly reduce it.Manchurian-style Crispy MeatSimilar to sugar-braised pork ribs in some ways, but with different ingredients and flavors, sweet and sour with a crispy texture, showcasingNortheastern cuisineunique flavor.I really like this dish because of its mixed flavors and is not greasy.Ingredients for Crispy Meat:Pork,apples,green pepper,starch,ginger,garlic,sugar,soy sauce,，and vinegar.Cut the pork into 3-5 cm long and 2-3 cm thick pieces. Mix starch with a little water to make a uniform batter, then fry until golden brown after heating oil to seven-tenths hot. Remove and drain.Leave some oil in the pan, add chopped ginger, garlic, and green pepper, stir-fry for a while, then add the fried pork pieces, seasonings, and thicken with a slurry. Serve on a plate.Green Pepper Crispy MeatMixed ingredients:

green chili peppers,

red chili peppers,and pork loin meat cut into thick strips.Method:

Marinate the meat with egg whites, salt, and water starch for 10 minutes.

Fry the marinated meat pieces until golden in hot oil. Drain and briefly re-fry for a minute.In another pan, add some oil, stir-fry ginger, garlic, and green pepper. Add fried pork and seasonings, cook thoroughly and serve.Features:

Green peppers are green, red peppers are red, meat is golden, bright colors with sweet and sour taste.

Ingredients for Crispy Meat:

Pork tenderloin (quantity based on personal appetite),ketchup,Chinese coriander,

ginger,

rubbing roots.

Process:

Cut pork into 1 cm thick square pieces. Rinse and mix with dry starch until evenly coated by hand.

(Note: Wash the meat only after cutting to retain moisture, then coat with dry starch easily)

Chop ginger and garlic and add them to a bowl with salt, chicken flavor enhancer, soy sauce, and some water. Marinate for 15 minutes.Fry the pork until golden in oil, drain and control oil.Heat a little oil in the pan, then add ketchup, vinegar, sugar, salt, and rice wine. Thicken with water starch and pour over the pork before serving.

　　Thank you!The best choice is HeLa or a bigger brand, in bottles.

A little coriander,,,,daikon.，

starch, sugar.

Preparation:

1/ Cut the pork into one-centimeter-thick square pieces, wash them with water after cutting,

add dry starch and mix well. Take a piece of meat in hand until the starch does not fall off.

(Note: It is necessary to wash the meat segments with water after cutting, so they retain moisture themselves,

and then add dry starch; it is easier to coat them.)

2/ Putdaikon,scallions, ginger, garlic slices, and coriander.

3/Pan-fry in peanut oil until 70% hot. Gently drop the meat slices into the pan one by one.

Switch to a low heat and fry for about two minutes. Remove when the surface is not sticky.

4/Warm up the oil again,and re-heat the fire. Put in the fried meat pieces until they turn golden yellow, then remove them.5/Pan-fry with a little oil until it's hot. Add chopped scallions, ginger, garlic, and daikon.

Add six spoonfuls of tomato sauce, two spoonfuls of sugar, and a bit of salt, stir quickly, add half a bowl of water,

and cook until the sauce thickens. Then add coriander and meat pieces, stir-fry briefly, and serve.

Note: This dish is sweet and sour flavored.

Sweet and Sour Meat

Fatty and lean pork is cut into segments or small cubes, seasoned with soy sauce, cooking wine, and pepper powder before being marinated in wet starch. Follow the process for pot-fried meat, frying at 5-6 maturity first, then re-frying at 7-8 maturity to achieve a crispy exterior and tender interior. Finally, pour the prepared broth with seasonings over it and thicken with a slurry, stir-fry briefly before serving.

Sweet and Sour MeatIt's similar to pot-fried meat but without vinegar, using small cubes of pork and some broth-based sauce.

Sweet and Sour Meat

Pork loin, scallions, ginger, salt,chicken essence,rice wine, sugar,white vinegar,tomato sauce,cornstarch.Marinate the pork loin with soy sauce, cooking wine, pepper powder for 15 minutes. Mix in a little water and let it sit. Coat with wet starch.

2/ Deep-fry the marinated pork until golden yellow, then drain excess oil.

3/Pan-fry with a small amount of oil; add tomato sauce, white vinegar, sugar, salt, soy sauce, and a little water, thicken with a slurry, pour over the meat, and serve.

Sweet and Sour Meat

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Mince four ounces of lean pork.Main ingredients: Four ounces of lean pork.

Accompaniments: Two jin of cucumbers, two jin of winter bamboo shoots.

Seasonings: One jin of sesame oil, two liang of cornstarch, five fen of monosodium glutamate, five jin of soy sauce, three fen of vinegar, two fen of sugar, one fen of rice wine, a little salt, scallions, ginger, and garlic.(1) First, cut the pork into slices that are two millimeters thick, then into pieces that are 2.5 centimeters wide and 8 centimeters long. Marinate with rice wine, salt, and let it sit for about 15 minutes.(2) Coat the pork with starch and deep-fry until golden yellow, then drain excess oil.(3) Heat a pan with a little oil; add scallions, ginger, garlic, cucumber slices, and winter bamboo shoots. Stir-fry briefly, add the fried meat pieces, pour in the prepared sauce, stir quickly to coat, and serve.

Characteristics: Crispy outside, tender inside, fragrant taste.

Thank you!!