The first type: 1, adding starch, also called raw flour. Add a proper amount of raw flour to the white-cut pork and marinate with Du 10 minute. Starch can lock the water in pork. 2. Add egg white, which is similar to starch and plays a role in locking the water in pork. Marinate the cut pork with egg white 10 minutes or so. 3. Add a little beer for curing. Enzymes in beer help to keep the meat tender when frying.

The second type: fried pork slices.

First, when cutting raw meat, cut off the texture of the meat, don't cut it according to the problem, cut the tendons if there are tendons;

Second, the cut meat should be marinated with a small amount of water and starch for at least 10 minute, whether to add cooking wine, soy sauce, sugar, salt, etc. Depending on the dishes;

Third, the oil in the wok must be warm and not overheated. Hot oil tends to tighten meat;

Fourth, stir fry quickly with a small fire, and the flesh color can be removed.