When we stir-fry, we often add some lean meat to make the dishes richer and more delicious, but when we stir-fry lean meat, there will always be a phenomenon of sticking to the pot. In fact, this phenomenon can be avoided as long as the methods are mastered. Let me share with you how to fry this lean meat so as not to stick to the pot.

How to fry lean meat in a non-stick pan: 1? Before frying lean meat, you can marinate it, add a small amount of salt, chicken essence and soy sauce, and stir well to make the meat more tasty. Add 1 tablespoon starch and stir well to make the meat more tender and smooth, and add a spoonful of oil and stir well to prevent the meat from sticking to each other.

2. Burn the pot until it smokes a little, then drain the oil, pick it up and shake it, and let the oil in the pot run around in the pot. When the oil temperature is 70% hot, drain the marinated lean meat and let it stand for 5 seconds before turning the lean meat. This operation will not stick to the pan.

3. You can use the above method to stir-fry salt-free lean meat or pork belly.

It should be noted that there should not be too much starch when curing meat, and too much starch will also cause the phenomenon of sticking to the pot. Be sure to heat the pot before oiling. This is what we often call hot pot cold oil.

After learning this method, fried lean meat is no longer afraid of sticking to the pot.