Add soy sauce, salt, chicken essence and other salty condiments to pork, and then fully stir in the same direction. After encountering salt, the "myosin" in muscle cells will run out of the cells and become very absorbent, which can make the meat sauce sticky and stick to other ingredients such as vegetables, and it is not easy to disperse when cooking.
I suggest you chop the meat yourself as much as possible, which can absorb 20%~30% of the water equivalent to the weight of the meat stuffing. The process of chopping meat can fully destroy muscle cells and give myosin the opportunity to contact salt and various condiments; The purpose of stirring is to make the added salt fully contact with muscle cells and "please" myosin efficiently.
When buying meat, be optimistic: normal fresh pork has luster, uniform red, natural color, fat white, slightly dry or wet appearance, and does not stick to hands; If the meat stuffing is too bright red and looks unnatural, it may be added with pigment. Therefore, when buying meat stuffing, you can't choose the kind where the red is too bright and the color is too bright. In addition, it is best to buy meat products in large supermarkets with standardized safety management and large passenger flow.
It is best to choose pork with three parts fat and seven parts thin or two parts fat and eight parts thin. Ideally, lean meat should have a little white fat lines, tender meat, no tendons and juicy.
Many people are used to buying meat in meat stalls and letting merchants use meat grinder to process it on the spot. At this time, we should pay attention to the selection of stalls with good sanitary conditions, especially depending on whether there is clean water at the processing point, preferably hot water. Because hot water can thoroughly clean the dust attached to the meat surface and unclean things attached to knives and chopping boards, and reduce the pollution of pathogenic bacteria.