Add a little baking soda and water to sliced or shredded meat, mix well and marinate for 15 minutes, then cook until the meat is tender. The fiber is loose.

Second, dry starch method: scope of application: fried meat dishes.

Sliced pork and shredded pork are cut (red meat is cut in reverse grain, white meat is cut in parallel grain), appropriate amount of dry starch is added, mixed evenly repeatedly, and fried in a pan for half an hour. Can make the meat tender but not greasy.

Three, vegetable oil method:

First put the seasoning in the meat, then add a proper amount of vegetable oil (soybean oil, rapeseed oil) and mix well. After half an hour, put it in the pot. The fried beef is golden, smooth and tender.

Hanging paste method: scope of application: fried meat dishes.

Put the sliced meat or shredded pork into a large bowl, add appropriate amount of salt, cooking wine and starch, and stir to make a slurry, with the ratio of 1: 2: 2. Put shredded pork into the pulp, add appropriate shredded onion and shredded ginger to taste, grab it evenly with your hands and let it stand for 20 minutes. Grab the shredded pork with your hands before cooking. If there is water, you can filter out the excess water before frying.

V protein method: scope of application: fried meat dishes.

Add proper amount of egg white to sliced meat, shredded pork and diced meat. Stir evenly, let stand for 15~20 minutes, and then take out the pot. The fried meat is fresh, tender and delicious.