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Shreds and slices of pork, beef, mutton and chicken have to be coated before they are cooked in such ways as slippey-frying, quick-frying and stir-frying. And how the meat is coated has a direct bearing on the quality of the cooked dish. The coating process involves first washing the cut meat, then adding in salt, cooking wine, and cornstarch (sometimes eggs are also used)and stiring well in the same direction until you feel it is a bit sticky.
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