1, the choice of raw materials is very important. According to different cooking methods, the parts of the meat are different, so it is impossible to pursue a smooth and tender taste by using leg meat with rich tendons as sliced meat or shredded pork. Simply put, pork tenderloin is the most ideal cooking material, followed by lean meat on the front shoulder and lean meat on the back tip.

2. Cutting against the grain: Meat purchased from the market can generally clearly see the grain of the meat, and different meats have different requirements on cutting. For pork, you should cut it against the grain or diagonally.

3. Marinate with raw flour before frying: For most fried meat dishes, marinating with raw flour and yellow wine before cooking will be more tender and smooth. Before frying, cut the meat and put it in a container, add raw flour (or tender meat powder), edible oil and appropriate seasonings, stir well and then put it in the pot. The fried meat will be tender, juicy and not tough.

4. Frozen pork is thawed with high-concentration salt water: Frozen pork can be thawed with high-concentration salt water, and the meat is fresh and tender after serving. Frozen pork cannot be thawed with hot water. Thawing with hot water will make pork lose some protein and its flavor substances, and also produce propionaldehyde, which is a strong carcinogen. Choosing salt water to thaw frozen pork can shorten the thawing time and keep the pork fresh and tender.

5. Shake it in boiling water a few times: put the meat slices in the colander and shake it in boiling water a few times. When the meat has just changed color, drain the water and put it in a wok. It only takes 3-4 minutes to cook. It's tender and delicious.

6, beer dry starch paste: the meat slices are mixed with beer and dry starch to form a paste, and the fried meat slices are fresh and refreshing.

7. Add egg white: first cut the pork into shredded pork or sliced meat, then take an egg, knock a small hole, let the egg flow out, drop it into a bowl with meat, stir it evenly for ten minutes, and then put it in a pot for frying.

8. Add a spoonful of cooking oil and mix well: in the shredded pork, add a spoonful of cooking oil and mix well, stir-fry for a few minutes, which can also solve the problem of how to stir-fry your pork.

9. Juice tenderizing: Fruits such as papaya, kiwi fruit and pineapple contain natural tenderizing ingredients, which can not only play a better role in tenderizing meat, but also help people avoid eating too many food additives. The fruit juice tender meat method is simple and easy. Firstly, peel papaya, kiwi fruit and pineapple respectively, beat them into fine pulp with a beater, add them into the corresponding meat, stir them evenly and marinate them for 20 minutes.

10, adding mustard: cut the meat into 4cm square pieces, clean it, put it in a container, add 2 tablespoons mustard and mix well, and put it in the refrigerator 12 hours. Remove the mustard from the meat and wash it with running water, then cook it normally. The stew treated in this way is softer and more tender, and the time required for stew can also be shortened.

1 1, the meat should be tender, and don't stir-fry with slow fire: for stir-fry meat, if it takes too long, I'm afraid it won't be cooked thoroughly, so the water in the meat will easily lose and the fried meat will become dry and hard. If you want to stir-fry tender and juicy meat, you should stir-fry it quickly on high fire and cook it before the meat completely loses its moisture. This kind of meat is fresh and tender gravy when bitten, which is very delicious.