Correct ingredients, correct cutting method.

The best taste is tenderloin, which has no redundant fascia, easy to change knives and tender meat. When changing knives, first remove the fascia on the surface of tenderloin, and cut a two-millimeter-thick slice in the opposite direction for later use.

Skills and steps of sizing meat slices

Sizing is definitely the most important step to make the pork slices smooth and tender.

Some friends will say, just grab it with some starch and some egg white, and I will!

The soul of boiled meat slices lies in their smooth and elastic teeth, so the order and timing of adding ingredients when sizing are very important.

1) Clean the meat slices and dry them with a dry towel;

The purpose of this step is to prevent the meat from penetrating into the pulp.

2) Add an appropriate amount of edible salt, and fully grasp it by hand until it becomes sticky; The purpose of this step is to give the meat slices a basic flavor, and at the same time, salt can change the arrangement order of protein, making the meat slices more compact.

3) Add a little cooking wine and continue to knead with a little water until the meat slices fully absorb water; The purpose of this step is to remove fishy smell, and at the same time make the meat slices fully absorb water and keep fresh and tender.

4) Add egg white and continue to knead until the egg white is absorbed, and the surface of the meat slice has a milky white film similar to the egg white; The purpose of this step is to keep the meat tender.

5) Add a little water starch and continue to knead evenly; The purpose of this step is to absorb the moisture on the surface of the meat slices and prevent desquamation! At the same time, when the meat slices are heated, the water starch will gelatinize and form a layer on the surface of the meat? Diaphragm to prevent meat from getting old.

6) Marinate the edible oil cover15min. The purpose of this step is to prevent the surface of the meat slices from dehydration during the curing process, and to ensure that the meat slices do not stick to each other during cooking.

Note: This sizing method is suitable for sizing all kinds of shredded pork, sliced meat and fish fillets. If strictly implemented, it will be smooth and flexible.

Master the skills of making sliced meat

1) The thinner the sliced meat, the better, preferably about 2 mm;

2) After the water is boiled, remove the pot from the fire and put the meat slices in turn;

3) Heat the pot slowly with a small fire again to keep the pot seemingly open but not open;

4) Put the meat slices into 15 seconds, and then gently push the pot with a spoon to make the meat slices disperse;

5) The sliced meat turns white (it can be cooked in about 30 minutes) and is easy to cook for too long;

Note: Too much boiling water and the wrong mixing pot will be regarded as desizing, which will seriously affect the taste of meat slices and the appearance of dishes (turbid soup).