1, cut meat: when slicing pork, remember to cut in accordance with the texture of the pork, along with the grain of the pork cut out of the meat, in the wok frying meat is not easy to crumble, and fried meat taste is not firewood.

2, cured meat: many people cut the lean meat directly into the pan after frying, thought this can be fried delicious lean meat, fried lean meat original flavor, this approach is wrong, in the absence of marinade in the case of direct frying of lean meat, it is possible to fry out of the lean meat has a fishy taste, the main thing is that it is possible to fry the lean meat particularly old, not good at all. Method: add cooking wine, soy sauce, a small amount of salt marinade for about ten minutes, and then add egg whites mixed and stirred well, you can make the fried lean meat taste very tender, egg whites can be a good lock of lean meat inside the water, to avoid the loss of moisture of lean meat, you can add egg whites into the outside, you can also add some sesame oil, or heating and cooled cooking oil, can help lock the moisture, but also can help to avoid the loss of water, can also help to lock the water, can also help to lock the water, can also help to lock the water, can also help to lock the water, can also help to lock the water, can also help to lock the water. can help lock the moisture, but also increase the flavor.

3, the order of frying meat: first of all, the bottom of the pan to the hot, hot and then you can put the oil, put the oil and then put your ginger and garlic, put it into the oil, to make it fragrant. Then put your meat slices or shredded meat into the pot and stir fry it until it changes color and then fish it out. Stir fry the vegetables until raw, and then put your meat into the pot, this time to turn on the low heat, and then put a variety of seasonings, and then turn on the high heat quickly, stir fry, be sure to stir fry evenly, and finally put the sesame oil, and then you can get out of the pot. This fried meat is very tender, and it is not dry and hard.

4, salt: fried meat and a skill often overlooked, that is, the time period of salt, many people choose to put salt in the beginning of the time, so pork will be firewood, the correct approach is to fry meat, to be fried when the meat is cooked and then put into the salt, so as to ensure that the moisture of the pork will not be lost in advance, the fried pork pieces will be tender.