Stir-fry lean meat, whether it is sliced meat or shredded meat, keep in mind 3 points to ensure that it is tender and delicious, softer than tofu

【Tips for handling lean meat】

1. Pat the loose meat

The meat of lean meat is firm, we can use the back of the knife to pat the meat for 2 minutes to pat the meat loose, so that the texture is softer and tenderer, and there will be no firewood. If you have a meat fluff hammer at home, you can also use it to beat it for a while, and the effect will be better.

After knocking out the muscle fibers, slice and shred, and there will be no chewing without moving.

2. Marinate in advance

When it comes to pickling, many people think of salt, soy sauce and other seasonings, and if they want lean meat to be smooth and tender, these seasonings can't be put in. The correct marinating method is like this, add an appropriate amount of water to the lean meat, mix it with your hands for 2 minutes, let the meat absorb water and become full, then add starch and egg white, continue to grasp and mix, wrap the lean meat with a layer of slurry to prevent water loss, and finally add an appropriate amount of oil and mix well to lock in the moisture.

Marinate with this method without adding any salt, because salt will dehydrate the meat and become more chai, remember the above method, and the lean meat will be very tender.

3. Take a look at the oil

Marinated lean meat, don't fry it directly, it tends to be hard because it takes a long time to fry. The correct way is to pour a little more oil into the pot, pour in the lean meat after it is hot, fry it until it changes color, and then remove it.

Lean meat that has been oiled can be fried, can be made into soup, and can also be shabu-shabu, which tastes very smooth and tender, and will not become firewood.

Let's share with you a very good dish of [fried shredded pork with garlic sprouts], every time you make a child, you can eat 2 bowls of rice, it's so fragrant.

Prepare 200 grams of tenderloin, 200 grams of garlic sprouts, ginger, Sichuan pepper, salt, soybean paste, cooking oil, starch, and egg whites.

1. After washing the tenderloin, pat it with the back of a knife for 2 minutes, then cut it into slices after the meat is loose, and finally cut it into shreds. The meat is not easy to cut after being fluffed, so you can put it in the refrigerator and freeze it for half an hour, and it will be easy to cut.

2. Add shredded meat to the broth and mix well, if there is no broth, use water, then add starch and egg white, and finally add cooking oil and mix well, marinate for 10 minutes.

3. Wash the garlic sprouts, cut them into 4 cm long pieces, boil a pot of boiling water, add a teaspoon of salt and a teaspoon of oil, pour in the garlic sprouts and blanch for 3 minutes, remove and pour into cold water to cool, and then drain the water.

4. Cut some ginger shreds. Heat the oil, pour in the marinated meat and stir-fry for 30 seconds, and then serve out immediately after changing color. Leave the bottom oil in the pot, add shredded ginger and peppercorns, pour in garlic sprouts, add a spoonful of soybean paste and stir-fry for 1 minute.

5. Pour in shredded meat, add a spoonful of starch, appropriate amount of salt, chicken essence to the bowl, add some stock and stir into water starch, pour it into the pot, quickly stir-fry evenly, and the soup can be out of the pot after it is thick.

【Skill Summary】

When stir-frying lean meat, whether it is shredded meat or sliced meat, keep in mind the 3 steps mentioned above to ensure that it is tender and delicious, softer than tofu, and can bite even if you have no teeth. If you think my article is good, please like, comment, forward, favorite, follow, and see you next time.