Cooking skills of fish-flavored small slippery meat

1, since it is a small slippery meat, you have to cut it smaller, otherwise it will become a large piece of meat and taste different. Try to cut as thin as possible;

2, meat I use plum blossom meat, or tenderloin, in fact, it is better to bring a little fat, then you need to use back tip meat;

3, seasoning is the key, it must be sweet and sour but not big, it can also be salty, pay attention to the level of taste;

You can use winter bamboo shoots or green bamboo shoots, depending on your habits.