This practice is a common practice in the east of Guichi, Anqing, southern Anhui. It uses Hu Yumei broad bean paste produced in Anqing, which is different from the sweet pasta sauce commonly used in the north.
|Broad bean paste|
The meat and dried beans are cut into thin slices, mixed with a small amount of cooking wine and egg whites and marinated for 10 minutes. Egg whites can also be replaced with starch, but the egg whites are better fried and taste better
After the oil is heated to seven, the lower meat slices are fried until they turn white and flourish (the oil is a little more, so that it is delicious when fried)
Keep the chili and dried beans under the bottom oil in the pan, stir fry for 1 minute, then add the sliced meat, stir fry for 30 seconds, then add two tablespoons of broad bean paste, and stir fry until the sliced meat is deep-fried and you can leave the pan.