When making shredded meat, generally use warm oil at five heat.If you want to reduce the amount of oil, you can heat the oil to eight or nine heat and quickly stir-fry it; the effect will be similar to using salted vegetables.Stir-fried meatcan be cut from spare ribs orthe hind leg,cut into slices no more than 3 millimeters thick, placed in a bowl with a littlesoy sauce(do not use salt; it will make the meat tough and hard),cooking wine, starch,and beaten egg, mixed evenly and set aside;heat the oil until hot, then add the seasoned meat slices, stir gently with a spoon until they spread out, then add prepared vegetables and continue cooking for a while.If the meat sticks to the pan, you can place the pot on a damp cloth and wait for it to cool before easily flipping the meat pieces.