This is the most tender way to do it: pat the meat, marinate it in advance, and oil it.

1, pat the meat

Lean meat and fat meat taste is different, lean meat will taste more firm, this is because of the muscle fibers contained in the middle of the frying pan, if directly under the pan, even if it is cooked chewing up is very hard, because the distribution of these fibers is very tight, not good separation. So before preparing the lean meat with the back of the knife beat a 2 minutes, the muscle fibers cracked and then cut into small pieces or shredded meat, eat up soft and delicious.

2, in advance of the marinade

The correct process of marinade meat is: the first salt, pepper, cooking wine, soy sauce, each appropriate amount, mix well and add a small amount of water, massage a few times and then beat an egg white, so it will be more tender and smooth; the following and then into the starch, to lock the moisture, taste more tender; finally add a little cooking oil, to prevent the meat sticking in the together.

3, oil

As the name suggests, it is cooking before the shredded meat simply over the oil, that is, the pan first put a little bit more cooking oil, almost 50 percent of the heat into the lean meat, fry until brown and then fish out. So that when the following frying time will not fry too long and cause the meat to become old, hard meat, bad taste.

Pork selection method

1, look at the color: healthy pork muscle color bright red or deep red, and with glossy, creamy fat or pinkish white. And sick and dead pork muscle is dark red or even purple, fat showing abnormal color.

2, look at the skin: healthy pork skin color consistent, no spots or bruises. Diseased and dead pork will often have purple spots or large dark red, and even have lumps or rash.

3, press: healthy pork meat has elasticity, finger pressure can be immediately restored after the depression. While the dead pork meat is not elastic, can not be restored after pressing, and there is a large amount of dark red liquid oozing out.

4, look at the viscosity: healthy pork appearance slightly dry and non-stick hands, while the sick and dead pork may be sticky, the cut surface may also appear tofu-like.

5, smell: the smell of healthy pork is normal fresh meat flavor, boiling broth clarified transparent, fat clusters on one side, with pork aroma. And sick and dead pork has a bloody flavor, putrid smell and other odors, broth turbid.