2. Cut the silk diagonally. As the saying goes, "Cut the cattle and sheep horizontally and the pigs obliquely." It's best to cut the same thickness and length, and don't even need a knife.
3. Sizing the shredded pork. Adding proper amount of starch and water will make the surface of shredded pork have a protective film, and water will penetrate into the shredded pork and make it tender. The so-called tenderness means that the fried shredded pork still contains water. So locking water is very important. Adding cooked oil can make shredded pork smoother.
Attention should be paid when sizing: add starch and water to the shredded pork, and control the amount. The starch water can just wrap the shredded pork, and the starch water can't overflow, otherwise the fried shredded pork will feel burnt. So don't add too much starch, add water slowly bit by bit.
4, master the temperature. Turn up the fire so that the shredded pork can be fried in a short time.