With the weather gradually turning cold, we all began to open meat one after another, recently received a lot of fans of the private letter, many people are asking: why the restaurant to do the fish meat, green pepper meat, garlic moss shredded meat, eat so tender, and their own fried out of the shredded meat dry, Chai Chai, but also not flavorful, why there is a big contrast?

Today, I'll give you a detailed explanation of how to make shredded meat tender and not sticky. We fried meat at home, usually cut everything directly into the pan fried, however, the problem is in this link, no matter what fried meat, the most taboo directly into the pan! Add these 2 steps, the shredded meat is fresh and tender non-stick pan.

1. First of all, we prepare 500 grams of pork loin, first sliced into uniform thin slices, and then cut into thin fillets, to follow the texture of the pork sliced, and then cut the fillets along the grain, so that the sizing of the shredded meat is not easy to break.

2. Put the shredded pork into the water, fully scrub out the blood inside and pour out, squeeze out the water and standby.

3. Then, I stewed the first step of sizing: put the shredded meat into the pot, add 2 grams of salt, 1 gram of pepper, a little sugar to refresh the freshness of the 10 grams of soy sauce, 10 grams of cooking wine to go fishy, 3 grams of soy sauce to mix the color of stirring and scratching, the process should last more than 1 minute, the color is not dark enough, and then add a little soy sauce, all the ingredients into the shredded meat inside the juice.

4. Then add a little water, mix until the shredded meat to absorb all the water, add a little water again, until the shredded meat out of the glue, shredded meat to absorb all the water, taste more tender.

5. Then beat an egg white and mix well, generally 500 grams of shredded pork need 50 grams of egg, you can use this as a criterion to project the amount you need.

6. Grab a small handful of starch, starch can lock the shredded meat in the water, the amount of starch is not too much, as long as the hand grabbed a handful of meat, pinch and squeeze when there is no juice out on it. Then add the right amount of vegetable oil and continue to mix and leave for 10 minutes, vegetable oil can form a protective film to prevent the loss of nutrients and moisture in the shredded meat.

7. After a good pulp we carry out the second step of the slippery oil: heat the pan, add vegetable oil slippery pan, slippery pan after pouring out the hot oil, add cool oil, so that the slippery frying shredded pork will not stick to the pan. Oil temperature forty percent hot, the oil surface calm no smoke when the good pulp shredded meat sprinkled into the pot, quickly with a spoon to push the shredded meat broken up, quickly stir-fry 30 seconds to pour out the oil, after the above two steps, we can see that the shredded meat is very tender and smooth.

There is something to be said:

1. good pulp of shredded meat to be left to stand for 10 minutes before use, so that the shredded meat to fully absorb the water, so that the shredded meat into the pot, there will be no desiccation, sticking, spattering of the phenomenon of oil.

2. Slip fried out of the shredded meat Beijing sauce shredded pork, fish flavor shredded pork, shredded pork with peppers and so on with the series of dishes, a large fire can be turned out of the pot, fresh and smooth, not sticky in the slightest.

Well, this fresh and tender slippery shredded pork is ready, like friends hurry to try it.