Recipe for Kung Pao Meat

If you follow the recipe but still can't match the restaurant's taste, here is the biggest difference!
Because in restaurants,pot sticker meat is fried using a full pot of oil, which keeps the temperature more even. The outside does not get burned while the inside stays tender. When frying at home, you cannot use a full pot of oil, and even if you do, it's difficult to maintain the ideal temperature due to your stove. Using a small amount of oil with meat that has been dusted with water starch often sticks to the edge or bottom of the pan, making the outside of the slices burn easily and the meat harden.
Secondly, when entering the coating process, you should first melt the sugar in the oil over low heat before quickly adding the meat and other ingredients. If you are not skilled at tossing, the syrup and seasonings will not stick evenly. Additionally, home stoves cannot continuously heat the pan during cooking like restaurant stoves can. This is also a significant factor in the taste difference.
Therefore, pot sticker meat cooked at home can hardly match that of restaurants. If you enjoy cooking, try to experience the differences between your own and restaurant versions step by step for improvement. But if you just want to eat, it's best to order from a restaurant!