Many people are "meat lovers," so how can you make stir-fried meat tender and juicy without it sticking to the pan? Let me share a few 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. Additionally, you should use high heat and stir-fry quickly, removing the meat before it completely loses its moisture. This way, the meat will be full of delicious juices when you bite into it.
Green Bean Stir-fry 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 opening in an egg and let the egg white drip out, being careful not to let the yolk mix in. Because egg white protects the pork's tissue, retains moisture, and preserves 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 raw starch and yellow wine before cooking will make it more tender. Before stir-frying, place the cut pork in a container, add raw starch, cooking oil, and an appropriate amount of yellow wine. Mix thoroughly before cooking, and the resulting meat will be tender and juicy.
To ensure the stir-fried pork is both tender and doesn't stick to the pan, you need to master 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 bottom of the wok, increasing the oil's coverage. This way, you can prevent the pork from sticking to the hot, dry parts of the wok during cooking. Additionally, when selecting pork, it's best to choose tenderloin and pork butt, as these are lean cuts and more suitable for stir-frying.
stir-fried pork with green beans