Many people are "meat lovers". How can you make stir-fried meat tender and juicy without sticking to the pan? Learn these 3 tips for beginners to make your stir-fried meat more tender.
Control the heat: Before adding the pork to the pan, it's best to control the oil temperature to 60°C~70°C. In addition, you should use high heat for quick stir-frying, removing the meat from the pan before it completely loses its moisture. This way, the meat is full of delicious juices when you bite into it, making it very tasty.
Bitter Melon Stir-fried with Pork
Marinate with egg white: When stir-frying pork slices or making boiled pork slices, you can add egg white to the sliced pork. Make a small hole in the egg and let the egg white drip out, being careful not to let the yolk mix in. Since egg white protects the pork's tissue, retains moisture, and preserves nutrients, the pork made this way is delicious and tender.
Add cornstarch and Shaoxing wine: For most stir-fried meat dishes, marinating the meat with cornstarch and Shaoxing wine before cooking will make it more tender. Before stir-frying, place the cut meat in a container, add cornstarch, cooking oil, and an appropriate amount of Shaoxing wine, mix thoroughly, and then cook. The meat will come out tender and juicy.
To ensure the stir-fried pork is both tender and doesn't stick to the bottom of the pan, it's crucial to manage the wok's temperature and the coverage of oil inside. After heating the wok for a while, pour in the oil and swirl it to coat the entire bottom of the pan, increasing the oil coverage. This will prevent the pork from sticking to the hot, dry parts of the wok during stir-frying. Additionally, when selecting pork, it's best to choose pork loin and pork butt, as these are lean cuts and more suitable for stir-frying.