The key of non-stick pan: first, clean the wok, then put it on the fire, heat it, pour in cold oil, rinse it quickly and then dump it, then add a proper amount of cold oil, put the wok on the fire, then add the prepared raw materials and stir fry quickly.

In this way, when meat is heated in warm oil, protein and starch slurry on its surface are gradually heated and dispersed. At this time, the ingredients and seasonings will be fried together, so that the pot will not be drilled. Be careful, be sure to brush the pan clean before you drain the oil.

First, because the hot oil in the pot is hot and the oil temperature is too high, protein and starch juice are suddenly heated to form a layer, which makes it difficult for meat to stick to each other and stir-fry to stick to the pot.

Second, the protein and starch of meat can't solidify and sink into the bottom of the pot because of the cold oil in the pot, and then stick to the bottom of the pot after the oil temperature rises.

Reference source: Fried pork Baidu Encyclopedia