share with you the great trick of how to fry frozen meat as tender as fresh meat!

1. Thawing skills

Frozen meat should be thawed in the freezer in advance, or naturally thawed at normal temperature. Thawing in cold water is also ok. However, it should be reminded that meat should not be soaked in cold water directly, because water immersed in meat will dilute the taste of meat and lose nutrition. Hot water, warm water and microwave thawing are not recommended.

2. Pickling skills

After the frozen meat is thawed, cut it into slices or shreds. First, add a little salt and cooking wine, then add the egg white, and finally add the starch. Using these materials to "raise one" the frozen meat, the egg white is sticky, and with starch, it can prevent the loss of water and nutrition in the frozen meat. Cooking wine can help supplement a little water and increase the fragrance.

3. skills of frying meat

① boiling water

put the sliced meat or shredded pork in a colander, soak it in boiling water for 1-2 minutes, take it out as soon as the meat becomes slightly discolored, and then fry it for 3-4 minutes. Because of the short frying time, it tastes fresh and delicious.

② Hot pot oil rinse

First, heat the empty pot, then rinse the pot with oil, and immediately stir-fry the shredded pork or sliced meat, so that the fried meat and vegetables will not stick to the pot.

③ Drop some cold water when burning the meat

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

④ Drops of vinegar

Add a few drops of vinegar before cooking, it will be tender and delicious.

⑤ Don't add salt too early

Add salt later when frying meat, which can shorten the action time of salt on meat and reduce the dehydration of meat (dehydration is the main reason for the aging of meat). When frying, the fire is appropriately increased, so that the meat can be fried fresh and tender.