1. starch method

After cutting the meat, pour the appropriate amount of starch to grasp, put about 15 minutes and then fry in the pan, fry out of the meat is very tender, and not greasy.

2. Brine method

Frozen pork can be thawed with a high concentration of brine, into the dish after the meat is tender.

Note: Frozen pork should not be thawed with hot water. Thawing in hot water will cause the pork to lose some of its protein and its flavor, and will also produce propionaldehyde, which is a strong carcinogen. Choose to thaw frozen pork in salt water, you can shorten the thawing time, but also to maintain the tenderness of the pork.

3. Add egg white method

First cut pork into shredded meat or meat, then take an egg, knock a small mouth, let the egg white flow out, drop in the bowl containing meat, mix well and then put ten minutes, and then frying, frying out of the meat will be tender and smooth.

4. Cooking oil method

In the cut pork shredded, add a spoonful of cooking oil and mix well, put a few minutes after frying, can also solve the problem.