Whether to put oil in frying meat or not, you need to refer to what kind of meat you are frying, if it is fat and lean meat, you don't need to put oil in. If it is pure lean meat, you need to put oil in. If you don't mind the grease, you can't put oil in.

Here's a look at a frying meat practice:

Practice Steps:

1, half a pound of five-flower meat can be done to make the boss of a plate of salt frying meat, so this dish does not cost a lot of money, but pay attention to the time, when you buy meat! The first thing that you need to do is to pick a leaner one, the kind that is "five flowers and three layers".

2, cut the thickness of the meat to master in 3-4 millimeters or so, if you are worried about cutting bad, you can first put in the refrigerator frozen for a few minutes, and then take out the cut is very easy.

3, the meat marinade is the most important and the core secret: a little sugar, a little salt, the right amount of soy sauce, a few drops of oyster sauce, and then some five-spice powder to give it a full grasp, more than a few minutes, catching the hands of the viscous sense of the line, and then add a little bit of raw oil and mix it well, to give it to lock the flavor. The marinade time is about half an hour, it is best to cover with plastic wrap and put it in the refrigerator for ten minutes.

4, the process of frying the meat is even simpler, the pan is hot, pour a little oil, shake well, turn off the heat, use chopsticks to put the meat slice by slice into the pan, fry until both sides of the golden brown can .

Pork Nutritional Value:

1. Pork proteins are high quality proteins, containing all essential amino acids.

2. Pork is rich in iron, which is necessary for the production and functional maintenance of red blood cells in human blood.

3. Pork is the main dietary source of vitamins, especially refined pork rich in vitamin B1. Pork also contains more of vitamin B2 which is important for fat synthesis and breakdown.