If the meat slices are overcooked, it's because all the moisture has been cooked out. To try to retain some moisture, the meat must be mixed with starch beforehand, and salt should not be added; instead, a little soy sauce can be added.It should be added just before cooking.Also, add some wine as it helps to remove any gamey taste from the pork, which is particularly strong in foreign pigs. Add more oil to prevent the meat slices from sticking together.

In China, when stir-frying at home, gas stoves are used with woks that have a concave bottom, ensuring even heat distribution along the sides, so one should use high heat and quickly stir-fry the meat upon adding it to the pan.However, in North America, many areas use electric stoves with flat-bottomed pans where heat is concentrated at the bottom.If following traditional methods, the meat will either burn or remain uncooked; by the time the undercooked parts are done, the meat may become overcooked. Therefore, when using a flat pan, do not let the oil get too hot before adding the meat, and use chopsticks to spread and flatten the meat after it is added, then stir-fry until both sides turn golden brown, remove from the pan, and set aside while preparing other ingredients.