Is this a common phenomenon in your daily life? You find a favorite recipe and make it step by step. In the end, it tastes unsatisfactory, looks terrible and even becomes a dark dish. Then I began to complain, putting all the responsibility on the menu and forgetting whether I needed to supplement some basic cooking courses.

Chefs share the common courses of fried shredded pork in restaurants. Do two more steps before frying, and the shredded pork will be smooth and non-sticky

Just like we are going to talk about slippery shredded pork, this can be said to be a key step for the shredded pork to be tender and tender without firewood. Almost all dishes containing meat go through this process. However, if you don't know the basics of cooking, you may simply think that fried shredded pork is enough, so there is a general effect similar to a' buyer show'. Today, A Fei made up the basic dish of shredded pork for everyone, and learned that it can be said to be an all-pass or even more complicated dish, shredded pork is smooth and fresh.

[ Pork Slices ]

Step 1: Chop

Prepare 5g pork tenderloin, cut it into even slices, and then cut it into filaments with a knife. Cut along the texture of pork, and then shred along the slices, so that the shredded pork will not break. After cutting, put it in clear water, grab the blood in the shredded pork and wash it clean, and then squeeze out the water for later use.

Step 2: Sizing and pickling

Add 2g of salt, 1g of pepper, a little refreshing sugar, 1g of soy sauce, 1g of cooking wine to remove fishy smell, and 3g of soy sauce, and mix and stir evenly. The stirring process should last more than 1 minute, and all the juice should be put into the shredded pork. Add a little water, stir until the shredded pork absorbs water completely, and then add a little water until the shredded pork absorbs water gelatinously, making it more tender.

beat an egg white and mix well. Generally, 5 grams of shredded pork needs 5 grams of egg liquid, which can be used as a standard for calculating your requirements.

grab a handful of starch, which can lock the moisture in the shredded pork, but the amount of starch should not be too much. As long as you grab a handful of meat with your hands and squeeze it, there will be no juice flowing out. Then add a proper amount of vegetable oil to form a protective film to prevent the loss of nutrition and water in shredded pork, and then set aside for pickling for 1 minutes.

step 3: stir fry

heat the pan and add the vegetable oil pan. After the pan is leveled, pour out the hot oil and add the cold oil, so that the fried shredded pork will not stick to the pan when sliding. When the oil temperature is 5% hot and the oil surface is slightly smoky, sprinkle the shredded pork with good pulp into the pot and push the shredded pork quickly with a spoon. Stir-fry for 3 seconds, immediately pour out the oil control, and put the oil control shredded pork into the plate.

Tip:

1. Shredded pork with good pulp should be left standing for 1 minutes before use, so that the shredded pork can fully absorb water, so that after it is put into the pot, it will not appear desizing, adhesion, oil splashing and other phenomena.

2. The shredded pork just fried can be used to make a series of dishes such as shredded pork with fish flavor, shredded pork with garlic and shredded pork with green pepper.

ok, a delicious and tender shredded pork is ready. My favorite friend should try it quickly.