Tender and Tender Fried Pork, There is A Secret to The Delicious Lean Meat
by Liaonan Crab
Favorite
2
Difficulty
Normal
Time
20m
Serving
2
This dish was made a few days ago. That day, an old friend came to the house to beat a girl’s father and chat, watch me cut meat to prepare lunch, and said with a smile that I don’t eat this meat now. After eating too much wood, it’s too unpalatable. If you want to eat meat, eat mutton or beef. This friend did not eat at my house, nor was he picky about the food I made. He just described his own life and raised a problem. It is easy to fry lean meat, which is naturally hard to eat. It is normal not to like it. of. So how can we fry lean meat that is tender and not dry?
Then buy lean meat that is suitable for small stir-frying, pork lean meat, the tenderloin is the most tender, followed by the tenderloin. Lean meat in other parts is usually not recommended for small-fried meat (without tender meat processing). When you buy tenderloin or tenderloin, you need to cut the meat with a top knife and cut the meat fiber into sections. But the inside loin is more special. If it is cut directly with a knife, it is difficult to form meat slices or shredded meat. It will fall apart after being fried, and it needs to be cut diagonally to form. There are pictures in the steps. When marinating meat, you can use egg white and starch as appropriate, and it can also play a role in tenderizing meat, but it is only auxiliary. If the meat itself is relatively old, using only egg white and starch will not achieve the desired effect. Appropriate amount of fruit juice, pineapple juice, streaky juice, kiwi juice can play a role in tenderizing meat. When frying meat, pay attention to the control of the oil temperature. It is usually better to use a hot pan (a fully broiled wok, with good oil moisturization and heat).
This recipe is a small stir-fried pork, mainly lean meat, only a small amount of cabbage is added, the meat tastes very good after it is cooked, and it is not woody at all. "
Then buy lean meat that is suitable for small stir-frying, pork lean meat, the tenderloin is the most tender, followed by the tenderloin. Lean meat in other parts is usually not recommended for small-fried meat (without tender meat processing). When you buy tenderloin or tenderloin, you need to cut the meat with a top knife and cut the meat fiber into sections. But the inside loin is more special. If it is cut directly with a knife, it is difficult to form meat slices or shredded meat. It will fall apart after being fried, and it needs to be cut diagonally to form. There are pictures in the steps. When marinating meat, you can use egg white and starch as appropriate, and it can also play a role in tenderizing meat, but it is only auxiliary. If the meat itself is relatively old, using only egg white and starch will not achieve the desired effect. Appropriate amount of fruit juice, pineapple juice, streaky juice, kiwi juice can play a role in tenderizing meat. When frying meat, pay attention to the control of the oil temperature. It is usually better to use a hot pan (a fully broiled wok, with good oil moisturization and heat).
This recipe is a small stir-fried pork, mainly lean meat, only a small amount of cabbage is added, the meat tastes very good after it is cooked, and it is not woody at all. "
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