Rou Chai means that the meat is very dry, brittle, chewy, tasteless and easy to dry your mouth. Generally, it means that the meat has been fried for too long, and the water has been fried too dry, and the meat fiber has been destroyed, so it tastes very dry, which is called meat firewood for short.

Rou Mian means that the meat is very loose, like cotton, and it fills the teeth when eaten. It has moisture but cannot be chewed. Generally speaking, it means that the meat has been stewed for too long and has no texture when eaten. The meat falls apart like cotton due to the long soaking and cooking of water. It is easy to fill the teeth when eating. The meat has moisture but is not easy to chew. It is called meat sponge for short.

If you want to stir-fry meat without using firewood, you generally need to pay attention to the following three points:

1. Choose pork front leg meat. Because pork front leg meat has more fat than hind leg meat, the meat is more tender, so it is not easy to dry out when fried. It will be more juicy when fried quickly, and it will be more juicy and not easy to burn. However, the hind leg meat is mostly lean and firm and not easy to burn. It is difficult to ensure that it is not fried until it is marinated;

2. Marinate pork. If you want to stir-fry the meat without burning it, you can add a little oyster sauce and dark soy sauce to season the pork before putting it in the pot, and a little starch to lock in the water, so that the fried meat will not be easy to dry out;

3. Heat Heat the oil in the pot. This is the most commonly used technique for stir-frying meat in restaurants. First heat the wok, then slide in cold oil, immediately pour in the marinated pork and stir-fry quickly. It is not easy to stick to the pan, nor is it easy to overcook, so the meat will not be cooked. firewood.