If you want to fry the pork well, and make the pork tender and tender, but not dry or woody, it usually depends on the following key points.

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1. Cutting meat

When slicing pork, remember to follow the instructions Cut along the grain of the pork. The meat slices cut along the grain of the pork will not break easily when fried in the pot, and the texture of the fried meat slices will not be bad.

2. Cured meat

Many people cut the lean meat and fry it directly in the pot, thinking that this way they can fry delicious lean meat. It is wrong to cook the original lean meat. If you fry the lean meat directly without marinating it, the fried lean meat may have a fishy smell. The most important thing is that the lean meat may be burned. It was overcooked and not tasty at all.

Method: Add cooking wine, light soy sauce, and a small amount of salt and marinate for about ten minutes, then add egg white and mix evenly to make the fried lean meat taste very tender and smooth. Egg white can It is very good to lock the moisture in lean meat and avoid the loss of water in lean meat. In addition to adding egg white, you can also add some sesame oil, or cooking oil that is heated and cooled, which can also help lock in the moisture. It retains moisture and adds fragrance.

3. The order of frying meat

First, heat the bottom of the pot. After it is hot, you can add oil. After adding oil, put your ginger and garlic. In oil, sauté it until fragrant. Then put your meat slices or shredded pork into the pot, fry it until it changes color, and then take it out. Stir-fry the vegetables until they are cooked, then put your meat slices into the pot. At this time, turn to low heat and add various seasonings. Then turn to high heat and stir-fry quickly. Be sure to stir-fry evenly. Finally, add Add sesame oil and then take it out of the pan. The meat fried in this way is very tender and not dry or hard.

4. Add salt

There is another technique for frying meat that is often overlooked, and that is the time period for adding salt. Many people choose to add all the salt at the beginning. Therefore, the pork will burn. The correct way is to stir-fry the meat slices and then add salt when the meat slices are cooked. This will ensure that the moisture in the pork will not be lost in advance and the fried pork slices will be fresh and tender.