Stir-fryscrambled eggsCrack the eggs into a bowl, add a little warm water and mix well. Then pour it into the hot oil pan.While stir-frying, drip a little alcohol into the pan; this will make the scrambled eggs fluffy and fresh-tasting.

Stir-fryshrimpPlace the shrimp in a bowl, add 1 gram of table salt and 1 gram of cornstarch for every 250 grams of shrimp. Gently mix by hand for a moment, then rinse with clean water.The stir-fried shrimp will be clear as crystal, tender and delicious.Stir-fry fresh shrimp Before stir-frying, blanch the shrimp in boiling water with soaked cinnamon bark; this will make the taste of the shrimp even fresher.Stir-fry

kidney

After cutting the kidney, add a little vinegar and soak it in water for 10 minutes. The kidney will swell up and become bloodless; after stir-frying until cooked, it will be white and crisp.Stir-fryliverBefore stir-frying, soak the liver with borax and white vinegar for a moment, then wash it clean with water. The borax makes the liver crispy, while the white vinegar prevents seepage of blood; after stir-frying until cooked, the liver will have an especially good texture.Stir-fry

pork slicesPlace the sliced pork in a colander and briefly dip it in boiling water. Once it changes color, remove it, drain off the water, then stir-fry for about 3-4 minutes until cooked; this will make the pork slices fresh and tender.Stir-frybeef slicesBefore stir-frying, mix a diluted mixture of beer and flour with the beef slices, marinate for 30 minutes. The beer helps to break down protein, increasing the freshness of the beef; stir-fried in this way, the beef will have an especially good texture.

Stir-frybean sproutsBean sprouts are fresh and tender; stir-fry quickly until just done.

However, young bean sprouts often have a bitter taste. If you add a little vinegar while stir-frying, it can remove the bitterness and maintain their crisp freshness.Stir-fryonionDust the sliced onion with flour before stir-frying; this will result in golden yellow-colored onions that are crunchy and delicious.When stir-frying onions, adding a little white wine prevents them from burning easily.Stir-frybell pepper

Always stir-fry bell peppers quickly over high heat.Add a little table salt, monosodium glutamate (MSG), and vinegar; stir-fry for a few moments before removing from the pan.Stir-frylotus root slices

Slice the lotus root thinly, stir-fry until done with an appropriate amount of salt and MSG, then remove immediately. This will result in white, crisp, and juicy lotus root slices.If the lotus root slices stick together while cooking, you can add a little water during stir-frying; this prevents sticking and keeps the lotus root slices white and tender.Stir-frypeanutsStir-fry peanuts in cold oil in a cold pan to make them crispy without changing color or peeling off.It will be just like frying.

Stir-fryBell peppersshould be quickly stir-fried over high heat.Add a little bit of fine salt,monosodium glutamate (MSG),and vinegar during the stir-frying, cook for a few seconds, then remove from the pot.

Stir-frylotus root slicesSlice the lotus root thinly, stir-fry for a few turns, add an appropriate amount of table salt and MSG, and immediately remove from the pan; this method results in white, crisp, and juicy lotus root slices.Lotus root sliceswill turn out as white as snow, crisp, and juicy.Ifstir-frying lotus root slicesbecomes sticky over time, add a little water while stir-frying to avoid sticking and ensure the lotus root slices remain white and tender.

Stir-frypeanutsUse cold oil in an unheated wok to stir-fry peanuts until they are crispy without turning color or losing their skin.It will be as if they were deep-fried.