In life, I often hear many people saying: "Why is it that the shredded pork I fry is either old or hot, and not smooth and tender at all? I don't understand why. I look at other people's fried shredded pork, it is shiny, tender and refreshing.

"I don't know what the secret is?" When making fried shredded pork, many people only learn the shape but not the essence, and focus most of their attention on the shredded pork.

Therefore, no matter what I do at home, I can't get the "tender" effect I want, and sometimes it even fails, making it old and useless.

In the past, I always failed like everyone else.

Because I only learned the surface, but not the true meaning.

Later, while drinking tea and chatting with a chef, I asked my chef friend for advice.

He said: You still need to improve in two areas. Once these two areas are completed, the shredded pork you fry will be absolutely tender and smooth.

So, I brought the chef to my house in the evening to demonstrate the cooking in person and talked about it in detail.

It suddenly dawned on me that it turned out to be the case. My failure was not in the shredded pork but in the pot. It was really my mistake to "exhaust all the mechanisms".

Let’s talk in detail about some things you need to pay attention to when frying shredded pork!

Many people only focus on the shredded pork, but don’t pay much attention to the handling in the pot. Often the shredded pork is not tender enough.

If you want to make the food at home as tender and delicious as in the restaurant, you can try my method. The chef personally teaches the method. It is really easy to use and has proven to be successful time and time again.

I don’t know, what else do you have to add?

Welcome to leave a message to add to the meal.

Selection of raw materials 1. Shredded pork is generally made of lean meat. Pork is an example. The tenderest part is the pork tenderloin, also known as cucumber strips and small tenderloin. This part of a pig only weighs about 2 pounds, so it is not easy to buy, but it is better to use

This part is best for making fried shredded pork.

2. The second tenderest part of the pig is the pork tenderloin, which is the "pork tenderloin" we often buy. Generally, this part of the meat is chosen for stir-fried shredded pork. It is relatively tender, regular in shape, and easy to cut.

3. The third choice is the hind leg meat of the pig. The hind leg meat is usually fat, lean and lean. It has a higher proportion of lean meat, so it is also a good choice.

4. When choosing pork, try to choose pork with less fascia, which will waste less, will not age, and is easy to marinate.

Knife handling of raw materials 1. When cutting meat, the principle of "slice with top knife and shred along the grain" is generally followed. The shredded meat should be cut along the vertical grain of the meat. This kind of shredded meat is convenient for marinating and does not require cooking.

Easy to break.

2. When shredding the pork, try to remove the fascia as much as possible and do not leave the fascia on it. The fascia will become too old to bite when fried.

The principle of marinating meat until it is tender is to make the meat contain moisture, so that the meat will not be dry. It is commonly known as "watering". Watering must be done from the following aspects.

1. Add papaya, Sprite or beer to destroy the cell structure of the shredded meat and open the cells to facilitate the entry of water. Some people will also add a little baking soda.

2. Add water to the shredded meat in batches and stir in one direction to allow the shredded meat to fully absorb water. Add salt to tighten the shredded meat and lock in the moisture.

3. Add starch and egg liquid to form a layer of protection on the surface of the pork shreds so that the water in the pork shreds will not flow out.

For 1 pound of shredded pork, add about 2 taels of water, 5g of salt, 1 tael of starch, and 1 egg white. This is the ratio I usually use. It depends on the age and tenderness of the meat. You must increase or decrease the amount as appropriate when marinating.

This is the key.

Stir-frying 1. If you want to stir-fry, put the shredded pork marinated in 30% to 40% oil into the pot, take it out when it is smooth, and then stir-fry it with the side dishes in the pot for a while.

The oil temperature should not be too low, otherwise it will stick to the pan, water will leak out, and the shredded meat will become stale; if the oil temperature is too high, the shredded meat will stick to each other and evaporate the water, resulting in the shredded meat not being tender.

2. If you want to stir-fry directly, make sure the pot is smooth and non-stick, and stir-fry quickly. The time should not be too long.

Tips 1. When adding starch to the shredded pork, don’t add too much starch, just hang it a little and mix it evenly.

2. The cells of the shredded pork should not be destroyed too much, that is, too much beer, baking soda, etc. should not be added.

(You can also stir-fry shredded pork at home without adding it) 3. The shredded pork is smooth and tender. The speed when frying must be fast and the temperature should not be too high. The shredded pork is very thin and easy to mature. If it is overcooked, it will become old.

4. The fascia must be cleaned.