Slippery little fried meat

This dish was made a few days ago, when an old friend came to my house to play with his father, to watch me cut meat for lunch and laugh and say that I don't eat it now, that it's too much to eat, mainly when it's too much to eat. This friend is not eating at my house, he is not picking on my cooking, he is just describing his own life, and he says the problem is that it's particularly easy to fire wood, and it's hard to eat it, and it's normal not to like it. So how do we get the skinny meat out? Then we'll buy scrawny meat suitable for scrawny, scrawny pork, the youngest of the inner ridge, the lower of the ridge, which is not usually recommended for scrawny meat (in the case of fresh meat). Buys an inner ridge or an inner rib, cuts the meat with a knife, and cuts a part of the machine. However, the inner ridge is special and, if it is cut directly, it is difficult to form a piece of meat or a raisin, which will spread out when it is done, which will require tilting in order to form, and the steps are illustrated. When it is salted, it can use egg- and starch at its discretion, and it can also serve as a tender meat, but it is only auxiliary, and if the meat itself is older, only egg- and starch can do the desired effect. They can add juice, pineapple juice, bouquet juice, and chrysanthemum juice. In the case of fried meat, beware of the warmth of the oil, which is usually better with hot pots (whose well-boiled, oily and hotter state). The recipe is a little fried meat, mostly thin meat, with a small amount of cabbage, and a good taste of meat after cooking。