The following is my own experience.
First, cut the meat.
Meat is textured, so cut the meat according to the texture. ...
Pork should be cut diagonally against the grain, beef should be cut horizontally against the grain and mutton should be cut vertically along the grain.
Don't underestimate the link of cutting meat. If the meat is cut well, the fried meat will taste good ~' otherwise the meat will be bitten old.
Secondary cured meat
After the meat is cut, add a little cooking wine (rice wine or yellow rice wine), a little salt and raw flour, mix well and let it stand for about 20 minutes, so that the fried meat is fragrant and delicious.
Cooking wine helps to remove the fishy smell of meat, and raw flour can make meat tender, so frying meat is essential, especially raw flour. Put less, the meat will rot, but more is also indispensable, so that the fried meat will be smooth and tender.
If the chicken and duck are pickled, ginger and onion can be added.
Fried meat
Heat oil in the pan (not too little oil, or it will stick to the pan easily), add ginger and garlic and saute until the oil is hot (basically smoking). Stir-fry the meat quickly, or the meat will be cooked easily. Generally, as long as the meat changes color, add sauce and stir-fry a few times.
Note that the oil must be heated before the meat is fried. This is the key. Also, it is best to fry vegetarian dishes separately from meat, and then fry them together for a few times in one dish, so that the moisture in vegetarian dishes will not affect the taste of meat, and the fried meat is fragrant and tender.