1. If fried meat dishes are afraid of sticking to the pan, you can choose to use a non-stick pan.

2. If you cook in an iron pan, you can heat the iron pan until it smokes, then pour in the oil, and put the meat immediately after pouring in the oil. The temperature of the oil is just right for fried pork slices, shredded pork and diced meat, and it does not stick to the pan.

Second, how to fry the meat until it is soft and tender?

Many people report that the fried meat at home is not as soft and tender as the restaurant. In fact, it is very simple, and the method is as follows:

1. Stir with salt first, then add cooking wine to remove the fishy smell, and add egg white to grab the meat, but not too much egg white, otherwise the fried meat will not look good. If you don't like colored meat, you don't have to smoke.

2. After fully mastering the starch, finally, you must remember to pour some vegetable oil and mix well. First, the meat will not stick to the pan so much when frying. Second, the role of oil can lock the water in the meat, and the water will not be lost when frying. The taste will naturally be good.