Fried meat is a technical job. Some people fry meat that is old and hard, while others fry meat that is not only tender and delicious, but also retains very good nutrients. However, most people want to use high heat to stir-fry fragrant and tender meat, but without mastering the relevant skills, it is easy to fry the meat and make the meat stick to the pan. Therefore, here are some specific methods for everyone. Tips to help you solve the problem of meat sticking to the pan.

Tip 1: Heat the pot. First, heat an empty pot until green smoke comes out, pour in an appropriate amount of oil, shake the pot to spread the oil throughout the pot, and then pour it out, leaving a little base oil. Then add the shredded pork and fry it smoothly to ensure that it will not stick to the pan. This trick is called "sliding pan" in restaurants, and it never works. Explained in terms of physics: when the pan is heated to 200°C, the Leidenfrost point will be triggered. Then pour oil into the pan to moisten it, which will form a smooth protective film. At this time, the shredded pork will not stick to the pan when fried.

But in this industry, chefs don’t care about physical characteristics. After doing it for a long time and with more experience, they know that they only need to heat the pot until there is no moisture, and then pour oil into the pot to slick it. Whether it's stir-fried shredded pork or pan-fried fish, it never sticks to the pan.

Tip 2: Over-oil. It means to heat the pot and put in an appropriate amount of oil, and raise the oil temperature to 30% hot. If you can feel the heat when you put your hand over it, it means the oil temperature is OK. Turn off the heat, pour in the shredded pork, gently push it to loosen up, and pour it out when it is seven-cooked. Then stir-fry it so it won't stick to the pan, and a special feature is that the stir-fried meat will be smooth and tender without clogging your teeth.

Tip 3: Pickle. What does this have to do with non-stick pans? Do you think so? In fact, it is related. The purpose of pickling is to add flavor, make it smooth, tender and refreshing, and not stick to the pan.

Put salt, light soy sauce, ground pepper, a little dark soy sauce, egg white, and starch into the shredded pork, stir vigorously clockwise, then pour in an appropriate amount of oil, and stir evenly again. Let there be an oily protective film on the surface of the shredded meat. This will not only prevent it from sticking to the pan, but also reduce the loss of water in the shredded meat and achieve a smooth and tender texture. The prerequisite is that the pot must also be heated.