Marinate shredded pork with salt, monosodium glutamate and pepper for 10 minute, then sprinkle with dry starch and mix well. When the oil in the pot is heated to 50% to 60% heat, pour the shredded pork in and slide it open (about 2 minutes), take it out, leave the bottom oil in the pot, stir-fry the chopped green onion, Jiang Mo and garlic, then pour the dishes you have prepared, and turn them over a few times before serving. Shredded pork is absolutely tender. Give it a try! I still have beef here. See for yourself. The tender beef is always 1. Option 2. Marinating 3. Pickling and three other processes will affect the tenderness of fried pork slices. 1. The selection of beef is the first key, and there are many articles about selecting beef. Tender beef is suitable for fried pork slices and hot pot. If it is used for stewing, it will be chewed like sawdust. Old beef is suitable for stewing and burning. If it is used for frying meat slices and hot pot, it will be chewed like a rubber band. There are many kinds of beef, and tender beef suitable for fried meat slices only accounts for 25% of the total meat supply. The price is expensive, so you need to work harder. Most of the fried beef slices in Chinese restaurants are tenderloin, tenderloin, T-bone, rib eye and Mi Long's top beef brisket (12-5 USD/lb). I tried round (hind leg meat $2.49), and the taste is tender and old, which is far from the flavor. Chuck (front leg meat $ 1.49/ lb) also tried, and the result was unbearable (teeth). A brief description of each part of beef is shown in Table 2 at the end of the paper. Pickling and juice absorption process are the second key. Pickling and juice absorption are very important to ensure that the finished meat slices are full and tender. The more juice is absorbed, the more tender the taste is (the trick of the restaurant). Specific practice: when slicing beef, see the muscle texture clearly, cross-cut the fiber and slice it with a knife. According to the recipe, beef slices are seasoned, with more salt (50-80%) and starch. After the refrigerator cools for about 30 minutes, add 20-30% water and add it in batches (about 20 minutes). The saltier the sliced meat, the more water it absorbs. After curing, put it in the refrigerator for use. I don't approve of putting baking soda to spoil the taste. You can add some tender meat powder appropriately, and its main components (by weight) are salt, sugar and papain. 3. Seasoning: medium hot oil. Wash the pot, stir-fry the ingredients (such as green pepper and broccoli) until nine minutes cooked according to the recipe, pour in the beef slices, stir-fry until it tastes good, and serve in a few tens of seconds. Add less salt when frying ingredients. The following is a brief introduction to the various parts and textures of beef. They are arranged from top to bottom, from tender to old. Selection, processing and cooking of beef: the grade of beef is divided by parts: super grade: waist level: upper brain, external spine level: hood, floor level: ribs, chest level: neck tendon. What kind of beef is used as stuffing: Short brain, neck, Haliba and other parts are used as stuffing, which is characterized by both fat and thin, dry and solid meat, and easy stirring of soy sauce, which is higher than that of tender meat 15%. What is used for beef stew: the breast meat is crisp and tender after cooking, fat but not greasy; Bow and buckle tendons are more than meat, and the color is transparent and beautiful after cooking; The ribs are full of tendons, and the meat is fresh and tender after cooking; Tendon meat is colored, tender and soft after cooking. The meat in these parts is more suitable for stewing, boiling, roasting and stewing. What beef should be used for cooking: lean meat and tender meat should be slippery, fried and fried, such as tenderloin, loin, brain meat, fork meat, sheep set meat and wave meat. Identify the freshness of beef: identify the freshness of beef by the following methods: look at the color: fresh meat muscles are shiny, red is uniform, and fat is white or light yellow; The muscles of carrion are dark and dull, and the fat is yellow-green. Touch viscosity: fresh meat is slightly dry or has air-dried film, which does not stick to hands and has good elasticity; The appearance of deteriorated meat is sticky or extremely dry, and the new cut surface is sticky. The depression can't be recovered after finger pressing, leaving obvious indentation. Smell: Fresh meat has the taste of fresh meat; Deteriorated meat has a smell, even an unpleasant smell. Different from the old tender beef: the old beef is dark red in color and thick in meat; Tender beef is light red in color, firm, thin and elastic. How to cut beef: the fibrous tissue of beef is thick and there are many connective tissues, so long fibers should be cut off in the cross section; You can't cut along the fibrous tissue, otherwise you won't taste and chew well. The secret of beef stew is to use hot water instead of cold water. Hot water can quickly coagulate the protein on the surface of beef, prevent amino acids from leaching out of meat and keep the meat delicious; After the fire boils, remove the lid and stew for 20 minutes to remove the odor, then cover the lid and turn to low heat to keep the oil floating on the noodle soup to keep the temperature, which plays a role in stewing; In the process of cooking, put salt in the later stage and add enough water at a time. If you find that there is little water, add boiling water. The day before the stew, rub mustard on the meat noodles. Wash the meat with cold water before stewing, which not only cooks quickly, but also makes the meat tender. Wrap a little tea in gauze and stew it with beef in a pot. Meat is cooked quickly and tastes delicious. Adding wine or vinegar (1 kg beef with 2-3 tablespoons wine or 1-2 tablespoons vinegar) to stew beef can also make the meat soft and rotten; Put a few hawthorn or radish in the meat pot, which can be cooked quickly and remove the odor. Saute beef tenderly: slice along the grain and slice horizontally; Marinate beef with soy sauce and mix well with starch or egg white; If you have time, you can add some oil to marinate the meat for 1-2 hours, so that the oil can penetrate into the meat. When frying in an oil pan, the oil in the meat will destroy the crude fiber of the meat because of expansion, so that the meat will be fresh and tender; Stir-fried beef with more oil and more fire. Stir-fry the beef for medium, not too long, so as not to be too old. How to marinate beef with moderate hardness: Beef is best marinated with beef tendon and put into boiling water pot before marinating; Turn off the fire when the braised beef is marinated for seven minutes, and don't lift the lid. After cooling, put it in the refrigerator for one night, and then take out the slices the next day, in order to be moderate in hardness and taste. How to roast tender beef: Before roasting beef, you can wrap the whole beef in a plastic bag, beat it repeatedly with the back of a knife or a rolling pin to break the beef fiber, and then slice it and bake it, so that the roasted beef is tender, smooth and delicious. How to fry beef? Beef fiber is thick and old. Stir-fry often makes it difficult and even happens. How to fry beef soft and rotten in a short time? First of all, pay attention to the knife edge, cut strips along the grain, slice horizontally, then use soy sauce, cooking wine, sugar, egg liquid, dried starch and a little baking soda (the ratio of meat to baking soda is 60: 1, don't add more), mix with water to make juice, and marinate for 15 minutes. Then, add 25 grams of crude oil to the cover and soak it for 1-2 hours, so that the oil molecules in the meat slices can penetrate into the meat and absorb the juice. When frying in an oil pan, the oil molecules in the meat will swell violently, the crude fiber will be destroyed, and the fried meat will be tender and delicious.