Method 1: Salt the meat to marinate, which will not only help the meat lock moisture, and fried meat flavor will be better, tender and delicious and fried when not sticky.

Second: When frying the meat, you can actually fry it on low heat at first, and then fry the meat until it changes color, and then start frying it on high heat

Third: Use the slippery oil to fry the meat, that is, heat the pan, and then use the cold oil to stir-fry the meat. By the time the oil is hot and the starch on the outside of the shredded pork is actually formed, it will certainly not stick to the pan.

4: There is another method that a few people will use, that is, before frying the meat, first use the starch to wrap the meat layer, and then use the oil to fry again, this method is not easy to make the meat stick to the pan. And the meat made using this method will also be more fragrant and flavorful.

Fifth: If you use an iron skillet to fry, you can first heat the iron skillet, hot to smoke, and then pour the oil, pour the oil immediately after the meat, the temperature of the oil is just right for frying slices of meat, shredded meat, diced meat and whatnot, but also non-stick

Sixth: second first hot iron skillet, pour the cooking oil to burn hot and fully moistened the pan, and then pour out the oil for the second time to use the oil, hot and hot high heat frying slide. This practice is not only non-stick pan, round spoon slip frying can quickly break the maturity, and very fast.