There are two skills to make fried pork slices tender and smooth:

1. Picking should not be random: after the sliced meat is cut, it needs to be marinated for a period of time, in order to make the meat slices have a bottom flavor and a fresh and salty taste, and to change the meat taste with the help of seasonings, so as to keep them smooth and refreshing. However, the seasoning and the process of pickling should not be chaotic, and it should be divided into three steps:

1. Marinate the meat slices first.

2. Grab the corn starch and size it evenly, and if possible, add more egg white, which will make the meat slices smooth and tender. Add salt first and then corn starch. The combination of the two can prevent the meat slices from desizing in the curing process.

3. Sprinkle with a little oil and grab it evenly. After the meat slices are wrapped in oil, they can lock the water and juice. After three steps of pickling, it is half the battle to stir-fry the meat slices.

second, it is necessary to stir-fry quickly: when meat and vegetarian dishes are mixed, the meat slices should be pre-fried before being mixed with vegetarian dishes to achieve simultaneous ripening. When frying the meat slices in a short time, the following three points should be paid attention to:

1. Cool the oil in a hot pan to prevent the meat slices from sticking to the pan and let the meat slices be fried until half-cooked and shoveled out during the continuous heating of oil.

2. Stir-fry with bright oil, whether it is pre-fried or mixed with meat and vegetables. Stir-fry with bright oil and quick action throughout the whole process, so that the sliced meat can be fully cooked, seasoned and cooked before the water is completely lost, so that the fried meat can be as fresh and juicy as a restaurant.

basic operation of stir-frying pork slices

1. When cutting pork or beef slices, you should remember the cutting method of "cutting pork vertically across cattle and sheep", which means:

When cutting beef and mutton, the texture should be placed horizontally, and the knife edge should be perpendicular to the texture, then it should be cut into meat slices and the texture should be cut off.

cut pork vertically: slice the meat vertically along the grain.

2. Cut the sliced meat, put it in a pot, add soy sauce, soy sauce, pepper and a little salt, stir well, then add corn starch and a little water, and mix well until the sliced meat is starch-like and thick. Sprinkle a little oil, mix well and finish, and marinate for 15-3 minutes, and the sliced meat can be used.

3. When the oil is cold in the hot pan, you don't need to wait for the oil to heat up, just pour in the sliced meat, quickly break it up with chopsticks, and stir-fry until the sliced meat changes color and is half-cooked, then you can take the pan out, and the stir-fry time is about one minute.

4. If only vegetarian meat slices are fried, the frying time should be extended, and the meat slices should be fried directly. If meat and vegetables are matched, they should be fried until half cooked, then poured out, and the side dishes should be fried until half cooked or fully cooked.

5. Finally, put the fried meat slices back into the pot, stir-fry them with vegetables, and finally season them. Only after sprinkling some water and starch to thicken them can you get out of the pot, fry all the ingredients in a short time, season them and get out of the pot at one go. No matter whether it is vegetarian dishes or meat slices, you can keep a unique taste. The vegetarian dishes are crisp and the meat slices are tender and smooth.