Fried lean meat, old and fishy? The chef teaches you 3 "tricks", which are smooth and fragrant

When frying lean meat, many people are cut and fried directly in the pan, which is wrong. The reason why it doesn't taste good is that most people get it wrong in the first step. Today I will talk to you about the skills of stir-frying lean meat, which is guaranteed to be tender and delicious, and as delicious as the restaurant.

1. The trick of cutting meat

How do you cut lean meat? It is estimated that many people are how to cut it easily, don't do it again. The taste of lean meat is old and woody, and it is likely that the first step of cutting meat was done wrong. Lean meat is rich in muscle fibers, so different lean meat cutting methods are not the same, just remember a mantra, called "cut beef and sheep diagonally and cut pig, vertically cut chicken and fish and cut fish".

For the pork that is often eaten, it should be cut diagonally to cut the fiber of the lean meat, and the meat will not be minced, so that the taste is smooth and tender. Lean meat is not easy to cut, you can put it in the refrigerator and freeze it for half an hour, and it is very convenient to cut it.

2. The trick of marinating meat

The cut lean meat cannot be fried directly, if you want the taste to be smooth and tender, fresh and fragrant, you must marinate it. The function of marinating is to remove the fishy smell of lean meat, lock in the moisture of lean meat, and maintain a smooth and tender taste.

Many people also know about cured meat, but it is mixed with salt and soy sauce, which can only taste and has no other effect. The correct way to marinate meat is this:

Cut the lean meat, put it in clean water and wash it twice, squeeze out the water, add an appropriate amount of salt, light soy sauce, pepper, cooking wine, and mix evenly. Add an egg white and a spoonful of starch, and mix with your hands to coat the lean meat with a layer of white pulp, which has a tenderizing effect. Finally, pour in an appropriate amount of cooking oil and mix well, which can lock in the moisture and will not stick to the pan.

3. The trick of stir-frying meat

How do you fry meat? Big fire or small fire? Cold or hot oil? If you like to boil the oil hot, the meat will be harder and not tender at all.

The heat of the stir-fried meat should be on high heat, and the oil temperature should be cold oil. The correct way is to add oil to the pot, heat it over high heat, lubricate the walls of the pot with hot oil, pour out the hot oil, re-add the cold oil, and you can put the lean meat. Pour in the marinated lean meat, quickly stir-fry over high heat until it changes color, and then remove from the pan, which can maintain the smooth and tender taste.

These are the 3 tricks of stir-frying lean meat, and after mastering it, you can fry lean meat that is tender and delicious, fragrant and flavorful, and it is delicious to stir-fry like this.

Let's share with you a delicious [Mushu meat] method, which is nutritious and fragrant, and is a must-have dish for every family.

Prepare 100 grams of pork loin, 1 cucumber, 1 fungus, half a carrot, 3 eggs, 1 piece of ginger, 1 green onion, salt, light soy sauce, dark soy sauce, cooking wine, starch, chicken essence, cooking oil.

Preparation of mushu meat

1. Freeze the pork loin for half an hour, cut it into thin slices, grab and wash it twice with water, drain the water, add salt, light soy sauce, dark soy sauce, cooking wine, chicken essence, mix well, add an egg white, add a spoonful of starch, grab and mix with your hands, and finally pour in a spoonful of cooking oil, mix well and marinate for 20 minutes.

2. Wash the cucumbers and carrots and cut them into oblique slices. Soak the dried fungus in advance with water and wash it well. Boil a pot of boiling water, add a spoonful of salt, pour in the carrot slices and cook for 1 minute, then pour in the fungus and cook for 1 minute.                                                                                                                            

3. Cut the ginger and green onions. Crack the eggs into a bowl, add an appropriate amount of salt, cooking wine, and stir into an egg mixture. Heat the oil, pour in the egg liquid when it is hot, fry until it is set, fry it into large pieces, and set aside.                              

4. Heat the pot, re-add the cold oil, pour in the marinated meat slices, quickly stir-fry over high heat until it changes color, and serve. Leave the bottom oil in the pot, stir-fry the green onion and ginger until fragrant, pour in the carrots and fungus, and stir-fry over high heat for 1 minute.                     

5. Pour in the fried meat slices and cucumber slices, add an appropriate amount of salt, light soy sauce and chicken essence, pour in an appropriate amount of water starch, and quickly stir-fry for half a minute. Finally, pour in the egg cubes and stir-fry evenly, and then remove from the pan.