Liu Rou Duan is salty and fresh, or sweet and sour?

It is sour and sweet. Method: Cut the meat into slices or small pieces against the grain.

Then mix with starch, a little flour,and a bit of salt to marinate well; it's best to add some egg white too. Auxiliary ingredients: (scallions), garlic paste,

ginger paste, green pepper and chili peppers,(fennel seeds),coriander.Sauce: water, soy sauce (for coloring only), vinegar, sugar, salt, starch to form a thickening sauce; the taste can be adjusted according to personal preference.

Fry the meat until done; if you prefer, fry it again before cooking to make sure it is not too well-done.Heat oil in a wok over medium heat. Add and stir-fry the fennel seeds and scallions until fragrant, then add the sauce and bring to a boil.Once the sauce thickens, add the meat and auxiliary ingredients; finally, add garlic and coriander. Note: Do not overcook the meat while frying; it should be slightly tender for better taste penetration.

Marinating with only starch might make the meat too tough; a little flour makes it more flavorful without becoming overly hard.

If the sauce does not immediately come to a boil, use a spatula to push the liquid towards the edge of the pan where it will thicken quickly due to the heat. Follow-up question: Can a salty and fresh taste be used instead? We serve with a salty and fresh taste; additionally, is the method for stir-frying the same as in other recipes such as stir-fried kidney, stir-fried liver, or stir-fried intestine?

Answer:Of course, you can use it that way too.

Do not worry if the sauce does not immediately come to a boil when adding it.

Follow-up question: Is a salty and fresh taste okay? Our store makes it with a salty and fresh flavor. For example: quick-fried tripes, quick-fried beef slices, quick-fried pork intestines, etc.

Answer:

Of course, that's fine too.