Stir-fried shredded pork is a common practice in every household. Fried shredded pork is delicious and tender, and the dishes made are not only delicious, but also more beautiful. Although fried shredded pork is something that every family often does, there are many problems in fried shredded pork. Many people will not know how to deal with these problems. Some people have made enough preparations before frying shredded pork, but they are still too old and tender. It will stick to the pot. But some people fry shredded pork, which is delicious, tender and not sticky at all. Why is the difference so big? What problems should we pay attention to when frying shredded pork and how to deal with them?

Frequently asked questions about fried shredded pork

1, when frying shredded pork, the most helpless problem is that the fried shredded pork sticks to the bottom of the pot every time it is put into the pot, causing the phenomenon of sticking to the pot.

2, fried pork, not fresh enough, not soft enough.

3, cooking recipes, shredded pork is sometimes salty, sometimes very light. The salty taste is not well controlled.

What do we need to do and what skills do we have after reading the frequently asked questions about fried shredded pork?

Skills needed for frying shredded pork

1. If the shredded pork is to be fried tender, you must use tender meat powder or glutinous rice flour. Tender meat powder or glutinous rice flour can not only make shredded pork tender after frying, but also keep shredded pork smooth and tender.

2. To control the salty taste of shredded pork, it is necessary to marinate it in advance. Finally, don't put salty taste when cooking.

3, shredded pork is easy to stick to the pot. The main reason is that the preparation work for preheating the bottom of the pot and cooking oil is not good enough. Because the shredded pork has been preserved for flavor and protected by tender meat powder, the preparation of shredded pork has been fully done. Another reason for sticking to the pot is the pot and oil. Fully preheat the bottom of the pot, then put the oil in for preheating, and finally stir fry with low fire, and immediately take out the pot after discoloration. The shredded pork fried in this way is not only delicious, but also very slippery. Pay attention to three points: preheating at the bottom of the pot, oil temperature and heat.

4. After the shredded pork is out of the pot, when it is finally cooked, the salty taste is put into the pot and stirred evenly, and then the pot can be taken out. Don't put pork in the pot in advance, it's easy to fry shredded pork.

5, shredded pork should be cut along the grain, not cross-cutting. Cutting along the grain will be more tender, and cutting across the grain will make it easier to burn firewood.

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It is no longer difficult to master the above skills of frying shredded pork and fry fresh shredded pork. Some people tend to focus on the pickling of shredded pork and the lubricating effect of starch. Ignore the process of preheating and frying shredded pork at high temperature. Therefore, the meat that is often fried is either old or firewood, tastes old and tender, and the taste is not very good. The shredded pork should be well controlled, preheated and heated at the same time. It is very simple to fry shredded pork.