Today I learned a unique cooking technique: Drain the cut meat and place it in a colander with a fan for two minutes. Heat the wok until it turns blue, add a little oil to grease the wok, and then add the meat and stir-fry. Reducing the amount of moisture on the surface of the meat as much as possible allows for a more effective Maillard reaction, preventing excessive moisture loss and resulting in a more tender texture. This technique is suitable for low-fat meats like beef and fish that tend to become tough.