How to fry meat without sticking to the pan

When frying meat, people will find that the meat sticks to the pan, which will easily burn the meat and make the taste particularly bad. This is mainly caused by problems in the cooking method. Then you need to put in enough hot oil and wait until the oil temperature reaches a certain requirement before putting in the marinated meat to avoid sticking to the pan at the beginning of frying. In addition, you also need to add some water.

How to fry meat without sticking to the pan

Materials

Main ingredients: cauliflower (half or one), tenderloin

Seasoning: ginger, pepper, dried chili, sugar, cooking wine, soy sauce, starch, salt, chicken essence, etc.

practice

1. Cut the tenderloin into strips or slices, marinate with appropriate amount of minced ginger, cooking wine, soy sauce and starch for about 5-10 minutes, and break the cauliflower into small pieces;

2. Heat the oil (a little more is fine), add the marinated tenderloin and stir-fry, and serve immediately after it changes color evenly;

3. Reheat the oil, add Sichuan peppercorns and dried chilies, stir-fry until fragrant, add the cauliflower, stir-fry for about 1 minute, add the fried meat, stir-fry for a few times, add a little sugar and cooking wine, continue to stir-fry, after confirming that the sugar is not sticky, add salt and chicken essence, stir-fry and serve. Add more sauce

1. Wash the skinless pork belly, cut it into small thin slices, and marinate it with soy sauce; wash the fresh chili and cut it into small slices.

2. First put a little cooking oil in the pot, heat it, add the pork belly marinated with soy sauce, stir-fry until cooked, and place it evenly on the plate.

3. Put the pan back into the oven and dry-fry the chili peppers until they are charred on the surface. Then add cooking oil and fry over high heat. Then pour in the pork belly that has just been fried. Add appropriate amount of salt and MSG according to personal taste, mix in a little sesame oil and stir well.

4. Serve on a plate.

5.1. Remove the old skin of the onion, wash it, and cut it into dice; cut the chili pepper into pieces: cut the pork (lean meat is best) into thin slices.

2. Put the wok on high heat, add 3 tablespoons of oil, and when the oil is 70% hot, add the minced ginger and the meat slices and stir-fry until the meat slices are just

Fried meat with onions

When the color changes, add soy sauce and stir-fry the meat slices with the sauce color. Then add onion pieces and stir-fry for a while until the onion pieces are 60% cooked. Add salt, MSG, chicken powder and 2 tablespoons of water, then thicken with water starch and stir-fry until the sauce is cooked. .

Key points: This dish is simple and easy to make. Pay attention to the degree of cookedness of the onion. The finished dish should be crispy, tender and delicious.