Many people are "meat lovers". How can you make stir-fried meat tender and juicy without sticking to the pan? Let me give some tips for beginners.
Control the heat: Before adding the pork to the pan, it's best to control the oil temperature to 60°C~70°C. Also, you should use high heat for quick stir-frying and remove the meat before it completely loses its moisture. This way, the meat will be full of delicious juices when you bite into it, making it very tasty.
Mix in egg white: When stir-frying pork slices or making boiled pork slices, you can add egg white to the sliced pork. Poke a small hole in the egg and let the egg white drip out, being careful not to let the yolk mix in with the meat. Because egg white protects the pork's tissue, retains moisture, and preserves nutrients, the pork made this way is delicious and tender.
Add raw starch and yellow wine: For most stir-fried meat dishes, marinating the meat with seasonings like raw starch and yellow wine before cooking will make it more tender and smooth. Before stir-frying, place the cut meat in a container, add raw starch, cooking oil, and an appropriate amount of yellow wine. Stir it well before adding it to the pan. The stir-fried meat will be tender and juicy.
To ensure the stir-fried pork is both tender and doesn't stick to the bottom of the pan, you need to master the temperature of the wok and the coverage of oil inside. After heating the wok for a while, pour in the oil and swirl it to coat the bottom of the pan, increasing the oil coverage. This way, you can prevent the pork from sticking to the hot, dry parts of the pan when stir-frying. Additionally, when choosing pork, it's best to select loin and hind leg. These are lean cuts and more suitable for quick stir-frying.