Unless you are cooking, you need high temperature and heat. But there is also a trick for cooking, that is, hot pot and cold oil. Heat the pan until it smokes, and then drain the oil. At this time, immediately add pork and other materials and stir fry together.
This method is a common trick used by many restaurant chefs because they have to cook a lot of dishes every day. This can not only grasp the cooking temperature of dishes, but also not affect the taste and quality of dishes. The most important thing is that frying oil is very unsafe, especially in hotels where gas stoves and oil are around. Once the oil temperature is too high, it may cause unnecessary danger.
No amount of oil is suitable for high-temperature firing, because high temperature will make oil qualitatively change. Especially after smoking, oil can no longer be cooked because it already contains carcinogens. So for the sake of human health, you can't cook with high-temperature oil. In addition, when frying pork, drain the water as much as possible. You can put the pork on the oil-absorbing paper and suck it for a while, and then put it in the pot for frying when the steam is almost absorbed.
After the pork is put into the pot, it can be stir-fried from a big fire to a small fire. When the pork is almost cooked, add other materials to the fire. Because after the meat has been fried for a period of time, the water in the meat has been fried, and even if it turns into fire, there will be no wok.
Actually, fried pork doesn't need too much oil. I don't like to put oil when frying pork, because pork itself contains oil, and it will be too tired to put oil again. I cut the fat pork into pieces first, then stir-fry the oil in a pot with low fire, and then add other ingredients to stir-fry. Fat pork becomes crisp after frying, and it doesn't feel greasy at all, which is more to my taste.