After cutting the meat, pour in the right amount of starch to grasp, put about 15 minutes and then fry in the pan, fried out of the meat is very tender, and not greasy.

2. Frozen meat special approach - brine method

Frozen pork can be thawed with a high concentration of brine, into the dish after the meat is crisp and tender.

Note: Frozen pork cannot be thawed with hot water. Thawing in hot water will cause the pork to lose some of its protein and its flavor, and will also produce propionaldehyde, which is a strong carcinogen. Choose to thaw frozen pork in salt water, can shorten the thawing time, but also can maintain the tenderness of pork.

3. You may not know the way - add egg white method

First, cut the pork into shredded meat or sliced meat, and then take an egg, knock a small mouth, let the egg white flow out, drop in the bowl containing the meat, mix well and then let it put ten or so minutes, and then fry in the pan.

4. Worth a try - cooking oil method

In the cut pork shredded, add a spoonful of cooking oil and mix well, put a few minutes after frying, but also to solve the problem of how you pork fried tender.

Tips: how to fry pork without sticking to the pan

The chili pepper with less oil is not good for frying, and the meat will have a burnt flavor. So how to fry pork without sticking to the pan, there should be oil. In layman's terms, it means that when frying pork, the oil should not be less.

When frying pork, put more oil, when starting the pan, you can pour the oil at the bottom of the pan, so that it is not greasy to eat, and the color of the dish is very nice.