How to fry pork till tender

Pork is one of the most common meats in people's daily diet. Many people like to add pork when making certain foods, and some even stir-fry the pork directly. However, stir-frying pork also requires skills. If the method of stir-frying pork is not correct, it will greatly affect the taste of the pork. So, how do you fry pork to make it more tender? Here are some tips for you!

1. Tip 1: Cutting meat

Yes, don’t underestimate the process of cutting the meat. If you cut it wrong, no matter how you make up for it later, you will feel like something is missing. If you cut it right, the shredded meat will not be difficult to chew! The taste will also be better.

Chicken meat is relatively tender, so just create an angle between the knife and the texture of the meat.

When cutting beef and mutton, the knife and the texture of the meat should be at 90 degrees perpendicular.

The pork should be cut along the grain of the meat. The knife and the grain of the meat are parallel.

Remember, try to make the thickness of the meat as even as possible when cutting! After the meat is cut, the next question is how to preserve the moisture in the meat.

In fact, the reason why you feel that the meat is tough and not tasty is that the moisture in the meat is lost during the frying process. The reason why you feel that the meat is smooth and tender is that the moisture in the meat is well preserved during the frying process. So how to preserve the moisture in the meat becomes the key.

Whether you are making shredded pork with garlic sprouts, shredded pork with leeks, or shredded pork with green peppers, it’s the same!

2. Tip 2: Wrap with starch

Starch is a good thing and an essential ingredient in the kitchen. Take starch (sweet potato starch is also fine) and mix it with water to make wet starch water. The ratio is 1:2. Pour the wet starch water into the cut meat, mix well so that the starch slurry is evenly coated on the meat, wait for about 20 minutes, then you can stir-fry it. Principle - During the stir-fry process, the starch mixed in will form a protective film on the surface of the meat, locking the moisture in the meat, so that the fried meat will be tender and delicious!

3. Tip 3: Wrap in egg white

After cutting the meat slices, add egg white and mix well. Let it sit for 20 minutes before stir-frying. Principle - Same as adding starch, during the frying process, the egg white solidifies due to heat, thus protecting the meat from moisture loss!

Tip 4: Frying

Sprinkle a little vegetable oil on the meat coated with starch and egg white and mix well to better preserve the moisture of the meat. This step can be used in conjunction with the previous two steps. You can also fry it in hot oil for a while (see step 6)

Tip 5: Beer

It is also a good idea to pour beer over the beef and marinate it for 30 minutes before frying it. Because the enzymes in beer can break down some of the protein in the beef, thereby increasing the tenderness of the beef! (You can also mix beer and starch together and add it to the meat)