1. Selection of pork. Choose ribs stew, pork belly stew, sweet and sour pork tenderloin, pot-stewed pork, fish-flavored pork tenderloin, pig's trotters, pig's intestines, pig's ears and pork loin. You will know how to choose according to the shape.
2. Cut pork. Take the pork tenderloin that we cut the most and wash it. You can cut a small piece first and look at the horizontal lines on it. You can't cut pork along the horizontal line of pork. On the contrary, it is a horizontal line, so we must cut vertically.
3. Pickling: Pickling the meat before frying. Salt can give meat a taste, yellow wine (cooking wine) can remove the fishy smell of meat, water can make meat tender, and some soy sauce can give meat a background color. Egg white can wrap shredded pork to lock water, and starch can also lock water, but the amount of starch is not easy to master, and more will affect the taste.
4. Heat: To make a delicious dish, it is very important to master the heat, and the actual operation is irrelevant.
But simply speaking, cooking can be divided into several kinds.
Fire, or flourishing fire. Often used for cooking, steaming, and steaming soft food.
Slow fire, that is, medium fire, is most suitable for fried meatballs, mutton skewers, crispy meat and so on. Medium fire won't fry, it's crisp outside and tender inside. If there is a fire, it will be fried outside, increasing carcinogens.
Small fire, also known as small fire, is suitable for old and hard ingredients and is often used in cooking methods such as burning, stewing, boiling, stewing and simmering. For example, stewed pork ribs, with a small fire, the bigger the ingredients, the smaller the fire. In this way, heat can slowly penetrate into the raw materials, achieving the effect of soft and rotten inside and outside. If you use fire, the surface will shrink sharply, which will not only taste bad, but also lose nutrients.