Many people are "meat-eaters," so how can you make stir-fried meat tender and juicy without sticking to the pan? Let me share a few tips for beginners in stir-frying meat.
Control the heat: Before adding the pork to the pan, it's best to control the oil temperature to 60°C~70°C. Additionally, you should use high heat for quick stir-frying and remove the meat from the pan before it loses all its moisture. This way, the meat will be full of delicious juices when you bite into it, which is 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—make a small opening in the egg and let the egg white drip out. Be careful not to let the yolk mix into the meat. Because egg white protects the pork tissue, retains moisture and nutrients, the pork made this way will be 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 pork in a container, add raw starch, cooking oil, and an appropriate amount of yellow wine, stir well, and then put it in the pan. The stir-fried meat will be tender and juicy.
To ensure that the stir-fried pork is both tender and does not stick to the bottom of the pan, you need to master the temperature of the wok and the coverage of oil in the pan. After heating the wok for a while, pour in the oil and swirl it to coat the bottom of the wok, increasing the oil's coverage. This way, you can avoid the pork sticking to the hot, oil-free parts of the wok when stir-frying. Additionally, when choosing pork, it's best to choose tenderloin and pork butt. Both are lean cuts and more suitable for quick stir-frying.