Especially after entering autumn and winter, we should eat more meat dishes, because the weather is getting colder in autumn and winter, and our human body needs calories very much. If we eat more meat, we can provide rich calories for our body and have a healthy body in autumn and winter.

In addition to nutrition, meat is also very rich in practices. Usually, the most common meat dishes we eat are all kinds of fried meat! I believe everyone loves to eat such delicious foods as fried pork with Chili peppers, shredded pork with green peppers, stir-fried pork belly, etc. So what can we do to make these meat dishes taste the same as those in restaurants?

Today, let me share with you five tips for frying meat. No matter what kind of meat you fry, as long as you master these tips, the meat is fragrant and tender, and it is really enjoyable to eat.

Keep in mind the five skills of frying meat, the meat is fragrant and tender.

When buying pork, let me tell you first that the cooking methods of pork are different according to its grading and meat quality.

Super grade: tenderloin

First grade: tenderloin, hind leg

Second grade: front leg, pork belly

Third grade: blood neck, breast, front elbow and back elbow

When buying meat, whether it is pork, beef or mutton, it will be classified according to the above grades. Different parts of meat have different cooking methods. Among these parts of meat, tenderloin is the most suitable for frying, because it is the most tender piece of all meat.

tenderloin is mainly located under the spine, which is a piece of lean meat connected with ribs. This piece of pork belongs to pure lean meat, and there is no fat meat or gluten in it. It is the best way to cook it directly with high-temperature stir-frying, and it tastes fragrant but not firewood, which is particularly refreshing.

When processing meat, cutting the meat is a very critical step. Many people think that it is enough to cut the meat directly and shred it. In fact, this cutting method is very wrong. If you want the fried meat to taste tender, you must first find the texture direction of the meat before cutting it.

For example, when we cut beef, if we cut it along the texture, the fried beef will be tender. Otherwise, if we cut it against the texture, the fried beef will be old and tender. Secondly, when cutting meat, try to shred the meat instead of cutting it into pieces. The meat fried by shredding will be more delicious and delicious.

for convenience, many people directly cut and shred the meat before frying it in the pan. In fact, the shredded pork fried in this way is not tasty at all. If you want the shredded pork to be tasty, you must remember to marinate it in advance. Only when the meat is marinated can the fried meat taste delicious.

When curing meat, we should remember to add water, egg white, salt, monosodium glutamate, cooking wine, pepper and cornmeal. Then stir it in one direction, so that the meat can fully absorb the flavor of the seasoning, and then put it aside to marinate for about 15 minutes, and then it can be fried in the pot.

When curing meat, why do you say that raw flour and egg white are two condiments that must be added? Because egg white has a good tenderizing effect. Add egg white to stir the shredded pork, the taste will be more tender, but remember not to add egg yolk, because the egg yolk smell is very heavy, which will increase the smell of meat.

Secondly, raw flour should be added, and when adding raw flour, we should add it last, because raw flour can play a good role in moisturizing and form a protective film on the surface of meat, so that water will not lose during the frying process of meat, and the taste will be old and greasy.

pickled shredded pork can't be directly stir-fried with ingredients. If it is directly fried, it will cause the shredded pork to stick and stick to the pot, and the fried shredded pork will taste bad and have a burnt smell.

so before frying shredded pork, we must use high-temperature hot oil to quickly skim the shredded pork. Not only can the roots of shredded pork be clearly defined, but also the shredded pork and ingredients can be shortened. When frying, the cooking time will be more tender, and the fried meat will not stick to the pot or stick.

have you learned the above five skills about the correct way to stir-fry shredded pork? When you fry shredded pork in the future, remember to try it in the way I taught you, and see if the fried shredded pork will taste better than you usually do.