Actually, cornstarch is starch. Both cornstarch and starch can make meat tender, because the vegetable protease in starch can make the protein of pork break down quickly, and the alkaline substance in starch breaks down the muscle fiber tissue, and it also makes the water penetrate into the meat more, which can be used to compensate for the loss of water due to the heating caused by the aging.

The process of making tenderized pork is as follows:

First step is to wash the meat and cut it well, then add a proper amount of starch to mix the meat well, and then stir-fry it after 15 minutes to make the meat taste tender.

The second step, if cooking often use frozen meat, before using the best with a high concentration of salt water thawing, thawed and put 15 minutes or so, Sumiyoshi fried meat taste good.

The third step, if the meat cut into shredded meat, it is best to add the right amount of cooking oil before entering the pan and mix well, put about 15 minutes. It will keep the shredded meat tender.

The fourth step is to prepare a small cup of baking soda, put the cleaned and diced meat into the container, and introduce the soda into the container and mix evenly.