1. Prepare materials and seasonings.
2. Cut the sirloin into small dices, then marinate it with cooking wine and salt until sticky.
3. Dice carrots.
4. Blanch peas to remove the smell of beans.
5. Separate the egg white (don't waste the yolk, you can make an egg soup or something).
6. After mixing the milk and egg white, stir well, add salt and a little sugar to taste (in this step, starch must be added. The milk fried with starch will be more tender and smooth, and will not water out. Add 2-3 teaspoons to it).
7. After the oil pan is heated, first add carrots and peas, stir fry until cooked, add a little salt to seasoning, and then put in ginger slices to stir fry until fragrant, and then add diced meat to stir fry until color changes, and put it out for standby (stir frying carrots, please add some salad oil before you put the diced meat into the pan, it is not easy to stick to the pot, and it is more tender and smooth).
8. Start another oil pan, turn to low heat, then pour in the oil, and immediately pour in the milk, like scrambled eggs, constantly stir fry (the fire should not be large, otherwise it is easy to paste the pot, and the color is not good-looking. It's better to use a non stick pan, ordinary wok will have a little sticky.
9. When the milk is about to solidify completely, pour in the sanding, stir fry evenly, and add some sugar to make it fresh.