1. When cooking in a normal wok, you need to heat the wok and cool the oil. Clean the pan first, and don't bring any water. Heat the pan at medium fire, and then pour the oil into the pan. When the oil temperature reaches 4%, put the meat into the pan, and use chopsticks to quickly spread it, so as to prevent the meat from sticking together. After discoloration, it can be taken out.

2. The effect of using chopsticks is better than that of a spatula, or putting a little more oil will not stick to the pan. In addition, cooking in a non-stick pan will have better effect.

3. Pork tenderloin is the most tender and freshest piece of pork, and the fiber of the meat is even. Pork tenderloin is slightly worse than tenderloin, but the taste is not very different. These two kinds of meat are best shredded or sliced for cooking.

4. When cutting pork, be sure to follow the texture of the meat, especially the shredded pork, so that it will not only look good, but also won't break when it is cooked. This is different from cutting beef, which is cut horizontally to cut off the crude fiber of the meat.

5. After the meat is cut, soak it in clear water to remove blood stains, especially for some dishes that can't put soy sauce, such as shredded pork fried with diced lotus root. This treatment makes the finally fried dishes beautiful in color. Drain the soaked meat with blood stains, add a little edible salt, cooking wine, egg white and water starch, stir well, and marinate for 15 minutes to make it tasty.

6. After the meat is processed, you can fry it in the pan, but when frying in the pan, remember the "hot pot and cold oil" mentioned earlier, and use chopsticks to quickly spread the meat, so that the fried meat will not stick to the pan, and it will be smooth, tender and delicious.