Cut the meat into strips.Pork shoulder is ideal for stir-frying.But using leg meat or tenderloin is also acceptable."Cross-cut for mutton and pork, diagonal cut for beef."The best way to cut is to ensure the strips are of uniform thickness and length without splitting.Marinate the meat strips with starch and water.

This will form a protective layer on the surface and keep the moisture inside, making the meat tender when cooked.To maintain tenderness, it's crucial to retain some moisture in the meat strips after cooking.Therefore, locking in the moisture is very important.

Adding some cooked oil can make the meat strips smoother.When marinating, be careful not to add too much starch and water; just enough to coat the meat strips evenly without spilling out.If too much starch is added, it may burn during stir-frying.Gradually add a little water at a time to ensure proper coverage of the meat strips with the starch-water mixture.Control the heat well.

Use high heat to quickly cook the meat strips.Do not add too much starch.

4. Control the heat well.Use a strong fire to stir-fry the sliced meat quickly.