1, when cutting raw meat, cut off the texture of the meat, such as cutting along the grain, and the shredded pork will easily become hard and tough. Therefore, there is a saying that "the cattle and sheep are cut horizontally and the pigs are cut obliquely".

Recommended: the thickness of the meat slices is 2-3mm, and the meat slices can be evenly cut to fry good meat;

2. It's best to add a little soy sauce, cooking wine, starch and protein solution to the bowl, marinate for at least 10 minute, smear some vegetable oil on the surface and then grab it evenly, so that the fried finished product can be smooth and oily.

The flavor of the sauce has basically penetrated into the sliced meat. At this time, putting oil in the pot is very simple and easy, and there is absolutely no hurry. Is it especially suitable for novices in the kitchen?

4, the oil in the wok must be warm, not overheated, hot oil is easy to make the meat tight, and stir fry quickly with a small fire. If the meat sticks to the pot, you can move the pot to a wet cloth to cool it, and then you can easily turn the meat. If it changes color, you can remove it. If the side dishes are difficult to cook, take the meat out of the pot, stir-fry the vegetables first, and then put the meat in and stir well.

5. Fried is tender. Generally, the hot oil in the pot is about 1.20 degrees (the pot should be cooked until it feels hot, and then the oil will not explode). Stir the head quickly until it changes color, and then take it out of the pot. When the side dishes are fried to 80% to 90%, pour in the meat slices and stir fry together, so that the meat is tender and the dishes are fragrant.