No matter what kind of meat is Fried, do not use starch, remember these 3 points, the meat is tender and tasty!

A period of time before the pig plague, this period of time finally recovered, there is a period of time did not sell pork. Pork is a more affordable meat, compared with beef and mutton, the price is several times cheaper. People often eat pork, the Chinese long table is basically inseparable from pork, for the practice of pork is also a lot of, usually with some vegetables Fried. But different parts of the pork are made differently, and the taste is different. Many people do not grasp the correct approach, Fried pork is often not delicious, meat is very chai, not tasty.

I'm sure many people add starch when they stir-fry pork. This method can really make the pork tender. Small make up before also use this old method, but found that add starch pork Fried out taste, although tender, but not so strong meat flavor, taste is strange. No matter what kind of meat, beef or, add starch Fried out is not very delicious.

Usually outside the restaurant to eat dishes, meat is very tender, and no starch. Later finally know their skills, no matter what kind of meat, do not use starch, remember the 3 skills, meat is tender and tasty.

[the right way to stir-fry meat]

First we prepare the ingredients, wash the pork, cut it into small pieces, then soak it in water to remove the blood and impurities. Soak for about 30 minutes, changing the water several times in the middle, until the water becomes clear. Then drain the pork, put it into a bowl, add some cooking wine and salt, add an egg white and stir well.

Pork preparation work has been done, you can start the pot fry. First the pot heat, heat into the cooking oil, then into the pork fire stir-fry. Stir-fry discolorated immediately out of the reserve. Then the pot continues to heat the oil, add the side dishes stir fry soft, and then add pork stir fry, add some seasoning, stir fry cooked can be out of the pot.

[tips]

There are 3 points need to pay attention to the above, pork first soak to remove blood, pork and egg marinated, pork pot fire discoloration on the sheng out. Remember these three points, pork without starch or tender meat powder, to ensure that the pork is tender and tasty.