Key is to feed the meat slices with shallot/ginger liquid then coat it with corn starch/potato starch etc to keep meat moist. Another key is using high heat and boil the meat piece by piece to lock in the moisture. That way the meat will stay moist and tender, ready for stir fry etc. Good illustration, much appreciated.
視頻沒有廢話，講了重點，很好，給點贊。
公雞🐓會生蛋？
我認為買豬的冧肉比較柔軟，用生粉水開稀，然後將生粉水放在切左薄片嘅冧肉，醃大概15分鐘，再用其他醃料如生抽、少許油、糖、白醋、白酒、白胡椒粉等，全部放入醃肉醃半個小時，跟住爆炒，加少許水，中火變小火煮，D肉就好滑㗎啦！
Key is to feed the meat slices with shallot/ginger liquid then coat it with corn starch/potato starch etc to keep meat moist. Another key is using high heat and boil the meat piece by piece to lock in the moisture. That way the meat will stay moist and tender, ready for stir fry etc. Good illustration, much appreciated.
鸡蛋液需要煮30分钟定型？ 是30秒吧。
👍👍👍👍👍👍
这一道菜还不够小猫吃一顿的…😊
The