The pork I bought is broken as soon as it is fried. It may be all lean meat, and it is also related to other knife methods. If the cutting method is not correct, the fried meat will be broken when cooked.

Let's take a look at a skill of frying pork:

1. Selection of raw materials: According to different cooking methods, different meat parts are selected. Using leg meat with rich tendons as fried pork slices or shredded pork can't pursue a smooth and tender taste.

2. Cutting against the grain: Meat purchased from the market can generally clearly see the grain of the meat, and different meats have different requirements on cutting. For pork, you should cut it against the grain or diagonally.

3. Marinate with raw flour before frying: For most fried meat dishes, marinating with raw flour and yellow wine before cooking will be more tender and smooth.

Nutritional value of pork;

1. protein in pork is a kind of high-quality protein, which contains all essential amino acids.

2. Pork is rich in iron, which is necessary for the formation and function maintenance of red blood cells in human blood.

3. Pork is the main dietary source of vitamins, especially refined pork is rich in vitamin B 1. Pork also contains more vitamin B2, which plays an important role in the synthesis and decomposition of fat.

Tip: Foam appears when frying pork because the foam produced in the early stage of frying pork mainly comes from the residual blood in the meat, or the pork has been soaked in water with some impurities, so it is best to skim it off. If white foam is produced in the later stage, mainly protein in the meat, it can be retained.