Recipe for Northeastern Pot stir-fried Meat

As for Northeast China Kung Pao meat (pot stickers) There are several ways to make it. I wonder which one you prefer: the Liaoning style or the Harbin style, as they differ. Generally, pot stickers can be made in two main ways - one with a soup base and the other with a sauce base. You might want to learn the latter method. First, you need potatoes starch; make sure there are no lumps when mixing it, neither too thin nor too thick, as it should cling to the meat. Typically, 6-7 ounces of meat and one small bowl of dry starch are used. When cutting the meat, do not make it too thin; it should be a bit thicker. Use a knife to pat it lightly, which helps in making the fried meat fluffy. The oil temperature for frying should be around 70%, so add the meat quickly. If you're new to this, fry them separately first and then all at once when you have time. After frying, increase the oil temperature significantly for a second fry. Lastly, your pouring action must be quick; I hope your sauce is ready! Wishing you success with your cooking!