When stir-frying pork, remember not to fry it directly, do one more step in advance, the pork is tender and juicy

Usually, we have the habit of frying lean meat, which is to cut the meat into thin slices and fry it directly in the pot, and the pork will be instantly heated and shrunk when it comes into contact with the hot oil in the pot, so the fried pork will be chewy and hard.

The chef of the restaurant will do one more step in advance when frying lean meat to protect the moisture in the meat from loss, so the pork will be tender and juicy and not firewood at all.

【Stir-fried pork with chili】

Is the chili stir-fried meat fragrant? Is it delicious? Choosing the right pepper is key! It is recommended that you choose line pepper or screw pepper to make, because compared with other peppers, these two kinds of peppers have less water and are spicy, and it is not easy to get out of the water when cooking in the pot, and it is easier to stir-fry the dry fragrance of the pepper.

First of all, prepare a handful of peppers to remove the stems and rinse them well, cut them diagonally into long sections to facilitate the flavor, the seeds in the pepper are not hard, so you don't need to remove them with effort, just keep them.

Then prepare a small piece of fat and lean pork belly, cut it into thin slices and set it aside. Prepare another piece of lean meat and cut it into coin-sized slices along the texture of the pork.

Put the cut lean meat slices into the basin, add a little salt, a spoonful of monosodium glutamate, a spoonful of chicken essence, grasp and mix evenly, grab until the meat slices are sticky and tight, and then beat an egg white, add half a spoonful of water, continue to grasp and mix evenly, so that the meat slices are fully absorbed, and then add a handful of dry starch to grasp evenly, so that it forms a thin slurry on the surface of the meat slices to protect the moisture in the meat slices from loss.

Next, add a little more cooking oil to the wok, heat the oil to 3 hot, put the meat slices into the pot, immediately use chopsticks to slide to prevent sticking, and when the color of the meat slices changes to slightly whitish, immediately remove the oil control for later use.

Pour out the hot oil in the pot, add the chopped chili peppers, stir-fry over low heat for one minute, stir-fry the water and set aside.

Then add a spoonful of oil to the pot, add the pork belly and stir-fry the fat, then add a handful of minced green onion and ginger to stir-fry the fragrance, add a spoonful of Lao Gan Ma to fry the red oil, cook a little light soy sauce along the edge of the pot, add a spoonful of oyster sauce, a spoonful of monosodium glutamate, a spoonful of chicken essence, and 2 pieces of sugar to taste.

At this time, pour the fried chili pepper and the smooth meat slices back into the pot, turn on the high heat and stir-fry quickly, so that a spicy and enjoyable, appetizing chili pepper fried meat is ready, and the lean meat fried according to this method is tender and juicy, not firewood at all!

Production Points:

1. Choose a line pepper or screw pepper with less water to make chili peppers, which are easier to stir-fry when you fry them in the pot.

2. It is best to choose pork tenderloin or pork plum meat for stir-frying, which are the two most tender parts of the pig.

3. After the pork is cut, do not fry it directly in the pot, the correct way is to marinate it with seasonings first, and then starch it to starch, which can protect the moisture in the meat from loss, so it will be tender and juicy when eaten.

4. Stir-frying lean meat alone is not fragrant enough, so add a little pork belly to enhance the flavor and fragrance, so that it tastes delicious.