First heat the empty pot, then rinse the pot with oil, and then stir-fry the shredded pork or sliced meat immediately, so that the fried meat dishes will not stick to the pot. Never put down the meat while it is still cold.

2. Add salt later.

When to put salt in fried pork is also very particular. Some people put salt in the pot, and some people put salt after frying twice. Are these practices correct? Adding salt in the later stage of fried pork can shorten the action time of salt on meat and reduce the dehydration of meat (dehydration is the main reason for meat aging). When frying, properly increase the heat to make the meat tender.

3. Drop some cold water when burning meat.

Quickly pour the sliced meat or shredded pork into a high-temperature oil pan and turn it over a few times. When the meat changes color, drop a few drops of cold water into the pot to make the oil burst, and then add seasoning to fry, so that the fried meat will be tender and delicious.

4. Put a few drops of vinegar.

Vinegar plays a great role in cooking. Many people like to put some vinegar in cooking. Putting some vinegar in bone soup helps to decompose collagen in bones. When frying vegetables, they are easily absorbed by vitamins. When frying pork, put salt too early, and the meat will be cooked slowly. It's best to put salt in the meat when it is cooked, and add a few drops of vinegar before cooking, which will be very fresh and delicious.