How to fry shredded pork is tender and delicious, and how to fry shredded meat to be tender?

Here's how to fry shredded pork to make it tender and delicious:

Clause. 1. Choose meat. It is best to choose pork tenderloin for stir-frying shredded pork, this part of the meat is tender and easy to cut, and the meat at the tip of the front elbow and back buttocks can also be used.

Clause. 2. Cut meat. If you find the texture of the pork, you can cut it along the texture.

If you cut it upside down, the stir-fried meat will easily crumble. In addition, the meat you just bought is not easy to cut, you can put it in the refrigerator and freeze it for a while, and then cut it when the meat becomes a little harder, so that it is not easy to cut it, and secondly, the shredded meat is more even.

Clause. 3. Cured meat. Cured meat can lock in the moisture of the meat, make the fried meat tender and smooth, and can also play a role in removing the smell and enhancing the flavor.

Therefore, this step must not be omitted. The marinated meat usually needs to put some starch, egg white, cooking wine, etc., and you can also put some soy sauce to enhance the color and flavor. Once all the seasonings have been added to the meat, whip the meat several times with your hands in one direction until the shredded meat is firm, then marinate for 10 minutes to half an hour.

Clause. Fourth, stir-fry. If you want to fry in a regular pan, you can first heat the pan, then pour in cold oil, and then put the shredded meat into the pan and quickly stir-fry evenly.

"Hot pan and cold oil" can prevent the shredded meat from sticking to the pan, and the frying time must not be too long, and the shredded meat can change color. If it takes too long, the shredded meat will become old and the taste will deteriorate.

1. Prepare a piece of tenderloin, and then put it in the refrigerator to freeze for half an hour, then take out the tenderloin and cut it into thin strips.

2. After cutting the shredded meat, we have to add it to the water, and then wash it, and grab and wash the blood in the shredded meat.

3. Drain the shredded meat, add it to a large bowl, then add half a spoon of salt, half a spoon of pepper, a little bit of water, and mix evenly to let the shredded meat fully absorb the water, and the taste will be smoother and tenderer when cooking.

4. Add a spoonful of cornstarch to the shredded meat, grab and mix evenly again, lock the moisture in the shredded meat, and then add half a spoon of dark soy sauce to grasp and mix evenly to make the shredded meat color.

5. Finally, we need to add an appropriate amount of cooking oil to the shredded meat, grasp and mix evenly, so that the shredded meat will not stick to the pan during the frying process.

6. Prepare your favorite side dishes, first prepare half a green pepper and cut it in half, then cut it into thin strips for later use, and then prepare the ingredients, including minced green onions, minced ginger and minced garlic.

7. Heat the oil, add the marinated shredded meat directly to the pot, and stir-fry it over high heat, fry the shredded meat until it is 9 mature, and then you can put it out for later use.

8. Start another pot, leave the bottom oil in the pot, then add the prepared green onions, ginger, minced garlic, after the fragrance bursts out in China, add a little salt, and green peppers and stir-fry the raw peppers.

9. After the green pepper is fried, we should add the shredded meat that has just passed the oil to the pot, and turn to high heat to stir-fry it quickly, and at the same time, we should also add some light soy sauce to extract freshness.

10. Finally, we have to turn the heat to high heat, and stir-fry quickly with high heat, so that the pot gas in the pot can be fried, and after the shredded meat is fried to a slight curly, it can be eaten out of the pot.

Stir-fried shredded pork is often made in daily cooking, whether it is shredded pork with green pepper or shredded pork with fish flavor.

The taste of the shredded meat is smooth and juicy, and the flavor is delicious. Many people will fry shredded meat will go directly to the pot, fried shredded meat is dry and hard, this is not right, fried shredded meat to marinate first, only the trick of marinating meat learned, how to fry are smooth and tender and not old, cured meat has an important step is to let the meat "draught", a pound of meat is generally added three taels of water, the water is fully grasped into the meat, so that the meat absorbs the water, the fried meat will be tender and juicy, share the tips of marinating meat.

Tips for marinating shredded meat (2 taels of shredded meat as an example).

1. Add 1 tablespoon of light soy sauce to the shredded meat to extract freshness, half a spoon of dark soy sauce to color, and half a spoon of cooking wine.

Remove the smell, half a spoon of salt to enhance the flavor, grasp it well with your hands and marinate for five minutes, so that the shredded meat and seasoning are fully integrated.

2. Let the meat eat water, the meat after grabbing the water will taste tender and juicy, and it will not be firewood at all, add 4 tablespoons of water to the marinated shredded meat, and keep rubbing the shredded meat with your hands, and give the shredded meat a full body massage to make the shredded meat fully absorb the water.

3. Lock the water, add 1 tablespoon of oil after the shredded meat is full of water, lock the moisture in the shredded meat, add half a spoon of starch and stir evenly, so that the fried shredded meat is more smooth and tender.

Share a simple recipe for shredded pork with green peppers.

Ingredients: 200g shredded pork, 2 green peppers, 1 small piece of ginger, 1 tablespoon of light soy sauce, half a spoon of dark soy sauce, 1 tablespoon of starch, 1 tablespoon of cooking wine, chicken essence.

1/2 tablespoon, salt to taste.

Step 1: Follow the tips on marinating the meat above, and flavor the shredded meat, grab the water, and lock the water for later use.

Step 2: Wash and cut the green pepper into thin strips with the same thickness as the shredded meat, and wash and shred the ginger for later use.

Step 3: Add an appropriate amount of oil to the pot, pour in the ginger shreds after the oil temperature is 60% hot, add the marinated shredded meat after stirring until fragrant, and quickly break up the shredded meat after the shredded meat is put into the pot to prevent sticking.

Step 4: Stir-fry the shredded meat until it changes color, then pour in the shredded green peppers, stir-fry for 1 minute, add half a spoon of chicken essence, an appropriate amount of salt, drizzle with starch juice and hook a thin thicken, and the fresh and tender shredded green pepper meat is ready.

To stir-fry tender shredded meat, you need to pay attention to the following steps and techniques:

1.Material selection:Choose fresh lean meats, such as pork tenderloin or pork hind legs, as fresh meat is more likely to be tender.

2.Shredded meat:When shredding the meat, try to cut along the texture and cut it into thin, even shredded meat. The shredded meat stir-fried in this way tastes better.

3.Cured meats:Before stir-frying the shredded pork, marinate the shredded meat.

Put the shredded meat in a bowl, add an appropriate amount of light soy sauce, cooking wine, salt, sugar, cornstarch and egg whites (or water) and marinate the shredded meat for 10-15 minutes. Cornstarch and egg whites lock in moisture in the meat and keep the shredded meat tender during the stir-frying process.

4.Wok hot oil:Heat the wok to the right temperature and add the right amount of oil. The oil temperature should be moderate, not too high or too low, about 180.

5.Slippery meat:When the oil temperature is moderate, put the marinated shredded meat into the pot and quickly use chopsticks to disperse the shredded meat. Be careful not to stir-fry for too long to avoid aging of the shredded meat. After the shredded meat changes color, quickly remove it and set aside.

6.Stir-fry ingredients:According to personal taste, you can stir-fry the green onion, ginger and garlic until fragrant, and then add other ingredients such as green pepper, red pepper, etc., and stir-fry until broken.

7.Re-frying:Add the smooth shredded meat back to the pan and stir-fry with the ingredients. Add an appropriate amount of seasonings, such as light soy sauce, salt, sugar, cooking wine, etc., and stir-fry well to remove from the pot.

Follow the steps and techniques above to stir-fry the tender shredded meat.

To stir-fry tender shredded meat, you need to pay attention to the following:

Choose the right meats: It's best to choose lean meats, such as pork tenderloin and lean slices of meat, as they have delicate fibers and are easy to sauté.

Shredded thinly: Cut the meat into thin strips, you can add some starch and cooking wine, stir well and let it sit for about 10 minutes, so that the fried shredded meat is more tender.

Stir-fry at high temperature: Use high heat when frying shredded meat, the faster the heat, the better, and quickly stir-fry shredded meat, so that the shredded meat is heated evenly and is not easy to age.

Hot pan with cold oil: Pour an appropriate amount of oil into the pan, add the shredded meat after heating, and stir-fry quickly when the oil temperature rises, which can make the shredded meat more tender.

Add the right amount of seasoning: Add an appropriate amount of salt, sugar, soy sauce, cooking wine, ginger and other seasonings in the process of stir-frying shredded meat, which can enhance the texture and taste of shredded meat.

To sum up, in order to fry tender shredded meat, you need to choose suitable meat, shredded thinly, stir-fry at high temperature, hot pan with cold oil, add appropriate amount of seasoning, etc.

First prepare the lean pork meat, clean it, and then cut the shredded meat into shreds, if you like to eat meat slices, you can cut them into slices, you can do it according to your hobbies, after the lean meat is cut, and then put it in a bowl, after putting it, participate in the bean paste, soy sauce, sesame oil stirring average, and then participate in the starch grasping average.

In fact, after putting in the seasoning, you have to keep grabbing the meat with your hands, and then add a little water to continue to catch the thin, you can start to fry, put oil in the pot, put in the marinated shredded meat, and you can also do without bean paste and soy sauce when marinating the shredded meat, which is also very delicious.

After the oil is put in the pot, then pour in the marinated lean meat, fry until it changes color and then take it out of the pot, you must remember not to fry it for too long, otherwise the shredded meat will be fried very old, after the shredded meat is fished out, then put in the cut green pepper shreds, fry evenly, and participate in the salt to be able to get out of the pot.

If you want shredded meat to be tender, you must first make preliminary preparations.

First, the shredded meat should be cut to a consistent thickness, so as to ensure that the shredded meat is heated evenly.

Second, the shredded meat should be pulped. Generally, chefs will use green onion and ginger water to remove the smell of shredded meat, and at the same time, the water will also be soft into the shredded meat, which will increase the tenderness. Plus egg whites, starch sizing.

The third is that the time should not be long when stir-frying, and the shredded meat can be served when it changes color.

Do these three points well, and the fried shredded meat will be very smooth and tender.

If you want to fry the shredded meat tenderly, you must make it according to the following method.

1.Cut off the pork and cut it into thin strips. If it is frozen meat in the refrigerator, thaw it without soaking it in water.

2.Shredded meat with a pinch of salt and grasp with your hands until sticky.

3.Grab a little water to the sticky shredded meat, continue to grasp it evenly, let the water be absorbed, repeat three to four times, until the shredded meat is crystal clear, it means that the shredded meat absorbs enough water, no need to add a little more water, add a little starch to grasp well, lock the water in the cold pan oil, the oil temperature is 8 into the hot shredded meat, wait for the bottom surface to be slightly shaped and then turn, so that the fried shredded meat is tender and tender, not firewood at all.

Stir-fried meat", stir-fried shredded meat, stir-fried meat slices, stir-fried minced meat. The problem that is often encountered is that the fried meat is old and hard to chew, and a dish is ruined! So, how can you fry tender and ageless meat? Today, Xiaoguoer will take fried shredded pork as an example to reveal a few tips for you:

1.Cutting meat: Fresh lean meat is easiest to cut when frozen to a semi-hard state, and when cutting meat, you can see the texture of the meat, and cut it into thin slices and then shreds along the texture.

2.Marinated meat: Add an appropriate amount of light soy sauce, dark soy sauce, cooking wine (or salt, pepper, etc., you can adjust by yourself) to the shredded meat, grasp it well with your hands, and marinate for 15 minutes.

Then add a tablespoon of water, grasp and mix with your hands, so that the meat will "eat" all the water, and then add an appropriate amount of dry starch to grasp well, which can make the shredded meat more flavorful and lock in the moisture in the meat. Finally, add a little sesame oil and salad oil and mix well (if you don't have one, you can also use sesame oil or vegetable oil instead) to prevent sticking when stir-frying meat. Remember to use your hands to mix better, don't use chopsticks.

3.Stir-fry meat: Pour in oil when the oil is hot, pour in shredded meat when the oil temperature is hot, quickly cut off over high heat, and stir-fry evenly. Do not use low heat, otherwise the shredded meat will get old. In this way, the shredded meat is very tender and flavorful

Can't wait to give it a try? Xiaoguoer brought you a few home-cooked shredded meat dishes that can be easily made at home today, so you can try what it feels like to be a chef

Shredded pork in Kyoto sauce. by i coarse tea light rice 1

Ingredient tenderloin | 200g

Green onions |1 root.

Tofu skin |1 sheet.

Excipients and salt | 2g

The production is as follows:Ingredients: 5 bell peppers, appropriate amount of carrots.

Excipients: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of chicken essence, appropriate amount of garlic, appropriate amount of starch, appropriate amount of blended oil.

Steps: 1. Cut the meat into shreds, grasp it with soy sauce, starch, and a spoonful of oil and marinate it for a while. Green peppers and carrots are also shredded.

2. Put oil in the pot after it is hot, pour in the shredded meat and stir-fry quickly when it is hot, and put it out after coloring.

3. Pour shredded carrots into the pot.

4. Then pour in the shredded green pepper.

5. After stir-frying for a while, pour in shredded meat, add seasonings (salt, chicken essence) and stir-fry evenly.

Precautions for productionIn fact, if you want to fry shredded pork well, there are two very critical points that we need to pay attention to. One is pickling, the other is stir-frying, and after mastering these two most critical places, you can make delicious fried shredded pork. The best way is to soak the shredded meat in water for about 2 hours, during which the water is changed, which can remove the blood and fishy smell in the meat.

Here's how to stir-fry shredded meat until it's tender and delicious:

Tools Ingredients: tenderloin, green pepper, salt, chives, garlic, salt, light soy sauce, dark soy sauce, cooking wine, pepper, corn starch, eggs, oil belt pants for eating stupid spikes.

1. Put the tenderloin in the refrigerator and freeze it for 30 minutes, until it is slightly firmer, and then cut it.

2. Put the shredded meat into a bowl, add an appropriate amount of salt, dark soy sauce and cooking wine, and mix with your hands for 2 minutes to give the shredded meat a bottom taste and color.

3. After the shredded meat begins to be sticky, beat in an egg white, add a spoonful of starch, continue to mix with your hands, and wrap the surface of the shredded meat with a layer of white powder, so that the nucleus can avoid water loss and maintain a tender taste.

4. Heat the oil, pour it out after the oil is hot, add a spoonful of cold oil again, pour in the processed shredded meat, and quickly fry for half a minute.

5. Leave some bottom oil in the pot, heat the oil this time, add chopped green onion and minced garlic and stir-fry until fragrant, pour in shredded green peppers, add a small amount of salt, stir-fry quickly for half a minute, pour in the fried shredded meat, pour in an appropriate amount of water, add some light soy sauce and pepper to taste, stir-fry evenly over high heat.