(1) The best ingredients for fried shredded pork are pork tenderloin and pork tenderloin. This part of the meat is tender and has no connective tissue. The meat of the front elbow can also be used, and the hip tip and ingot meat of the back elbow can also be used as raw materials for fried pork, because this part of the meat is slender and slightly fat. Although lean meat in other parts is ok, the fried dishes are not ideal.
(2) Shredding and frying shredded pork is very important. The standard of shredding is uniform thickness, consistent length, no knife connection and no knife disassembly, about 1 half stem matching. The method of shredding is to cut the meat slices with a flat knife first, and then cut them obliquely with a straight knife. When cutting shredded pork, you should cut it slightly diagonally along the fiber path. This is because pork is tender. If it is cross-cutting, it is easy to break the shredded pork into minced meat by stirring when heating. If cut along the grain, it will be hard and tough. Therefore, "cutting cattle and sheep diagonally and cutting pigs obliquely" is the experience of a knife worker.
(3) Stir-fried shredded pork with side dishes should be added with side dishes. Generally, there are two kinds: first, soft food materials, such as leeks, bean sprouts, day lilies and so on. ; One is hard food, such as magnolia slices, garlic moss, celery, green peppers, potatoes and so on. Soft ingredients can be cut and put in, while hard ingredients need to be blanched or lubricated. The length of side dishes should be the same as that of shredded pork, and the dosage should not exceed the number of shredded pork. Generally, it is appropriate to take 1/2 of ingredients and main ingredients respectively. In addition, the onion should be shredded and the ginger minced.
(4) Heat is the key to stir-frying shredded pork. Stir-fried shredded pork is cooked with strong fire, which is characterized by rapidity. This requires accurate feeding, quick action and timely cooking. It takes only 20 to 30 seconds for fried shredded pork to go from pan to pan. If you move slowly, the food will get old. The specific operation method is: put the bottom oil in the wok. When the oil temperature reaches 50-60%, stir the shredded pork evenly in the wok, and stir the wok while stirring. If you find that the shredded pork is stuck, pat your back gently with a spoon, and don't stir hard to prevent it from breaking. In short, the action should be light and the pot should be turned over frequently. After the color of shredded pork changes, add a proper amount of batter, then add soy sauce, cooking wine, salt, monosodium glutamate, onion, ginger and ingredients, stir-fry until it is mature, and then take it out of the pot and put it on a plate. Pay attention to the ingredients. If the ingredients are very tender leeks, it is necessary to add the leeks when the shredded pork is eight-ripe and the seasoning is put into the pot. When the leeks are about to come out of the pot, shake them and make them disperse, so as to make the leeks crisp and tender. If the ingredient is coarse garlic moss. You must first blanch the garlic moss in a boiling water pot, let it cool, and divide it into two halves or four halves to match the shredded pork. So garlic moss and shredded pork are symmetrical and beautiful, and the effect is good.
Excerpt from "Food Network"