Cut the meat into strips.The ideal cut for stir-fried meat is the sirloin. But using leg meat or chuck meat is also acceptable."Slice beef and mutton across the grain, but slice pork diagonally." It's best to cut them evenly in thickness and length without charring. Marinate the meat strips with some starch and water.

This creates a protective layer on the surface of the meat, making it more tender when stir-fried. The moisture inside will keep the meat strips from drying out. Hence, retaining this moisture is crucial.

Adding some cooked oil can make the meat strips smoother. When marinating, pay attention to adding just enough starch and water so that it coats the meat without overflowing. Too much starch or too much liquid can lead to a burnt sensation when stir-frying. Start by adding a small amount of water and gradually add more as needed. Control the heat well.

Use high heat to quickly cook the meat strips in a short time. Do not add too much starch, add water little by little.

4. Control the heat well. Use high heat to quickly cook the meat shreds in a short time.