Step one: shred

Prepare 500 grams of pork tenderloin, first slice it into even thin slices, then cut it into thin strips, follow the texture of the pork, and then Cut along the slices so that the cut meat will not break. After cutting, put it into clean water, wash out the blood in the shredded meat, then squeeze out the water and set aside.

Step 2: Sizing and marinating

In the basin, add 2 grams of salt, 1 gram of pepper, a little sugar to enhance freshness, 10 grams of light soy sauce, and 10 grams of cooking wine to remove the fishy smell. Add 3 grams of color and mix well. The mixing process should last for more than 1 minute, and all the juice should be poured into the shredded pork. Then add a little water and stir until the shredded meat absorbs all the water. Add a little more water again until the shredded meat is gelatinized and the shredded meat absorbs water, making the taste more tender.

Crack in an egg white and mix well. Generally, 500 grams of shredded pork requires 50 grams of egg liquid. You can use this as a standard to calculate the amount you need.

Grab a small handful of starch. Starch can lock the moisture in the shredded meat, but the amount of starch should not be too much. Just grab a handful of meat with your hands and squeeze it so that no juice flows out. . Then add an appropriate amount of vegetable oil. Vegetable oil can form a protective film to prevent the loss of nutrients and moisture in the shredded meat, then set it aside to marinate for 10 minutes.

Step 3: Stir-fry

Heat the pan, add vegetable oil to the pan, and after sliding the pan, pour out the hot oil and add cold oil, so that when the shredded pork is fried, Will not stick to the pan. When the oil is 50% hot and the oil surface is slightly smoking, add the battered meat into the pot, quickly push it with a spoon to break up the shredded meat, and fry for 30 seconds. Immediately pour out to control the oil. , place the oil-controlled pork shreds on a plate.

1. Let the starched shredded pork sit for 10 minutes before using it to allow the shredded pork to fully absorb water, so that after the shredded pork is put into the pot, there will be no desizing, adhesion, or oil splashing. .

2. The fried shredded pork just now can be used to make a series of dishes such as fish-flavored shredded pork, garlic pork shreds, green pepper shredded pork, etc.