Why does boiled pork slices fall apart? Why doesn't boiled pork slices fall apart?

We all know that boiled pork slices are a common delicacy. Its meat is tender and delicious, and it tastes spicy and numb. It tastes great and is very popular among people. Many people make boiled pork slices at home. Some people make boiled pork slices with pulp, which makes the boiled pork slices taste worse. So how can boiled beef not lose pulp? Let's take a closer look!

Why does boiled meat fall apart?

Boiled pork slices are a dish that is spicy, spiciness, freshness, fragrance and tenderness. The finished dish requires that the meat slices are well coated with batter, change color when put into water, and become tender and smooth. This tenderness is due to the sizing of the meat slices. Friends will encounter this problem when making this dish. The meat slices have also been sizing, but the sizing will fall off when put into water, and the starch will run into the soup, making the soup sticky and sticky, while the meat is dry and not tender. The meat slices fall off because there is a problem in the sizing process. Although starch is sticky, it will melt into the soup when it is put into water at high temperature. This is because you did not seal the meat slices with oil when sizing them. The last step of sizing is oil sealing, forming an oil-coated sizing state. The water will quickly condense when it is heated to form a protective film to wrap the meat slices. The nutrients, moisture and umami are all locked in the meat. Only in this way can you make delicious, nutritious and tender meat slices.

How to cook boiled pork slices without losing pulp

In order to prevent the meat slices from losing starch you must ensure that each slice of meat is evenly coated with starch during the marinating process. Also, when boiling the water, remember to put the meat slices in one at a time. If all the meat slices are poured in, the starch will immediately fall off.

There is a problem in the process of putting the meat slices into the pot. The battered meat slices are very sticky. You may pour the meat slices into the pot, and they stick together. Then you use chopsticks to break them up. This action actually destroys the batter. The correct way is to put the meat slices into the pot one by one with chopsticks. Use low heat and move quickly. Do not stir after putting them in the water. Turn up the heat and cook for 1 minute until the batter solidifies.

How to cook boiled pork slices

Ingredients needed:

Ingredients: 250g pork tenderloin, 1 baby cabbage, 100g bean sprouts

Seasoning: 40g Pixian Douban, 1 egg white, 5g chili powder, 25 peppercorns, 20g soy sauce, 10g cooking wine, salt, pepper, onion, ginger, garlic starch as needed,

Specific steps:

1. Process the ingredients. Slice the tenderloin and add cooking wine, soy sauce, and starch. Beat in an egg white and mix with your hands until it becomes sticky. Wash the baby cabbage and bean sprouts, blanch them in hot water and remove them immediately.

2. Stir-fry the red oil. Heat oil in a pan, add chopped green onion, ginger slices, peppercorns, and chili peppers and stir-fry until fragrant. Add Pixian bean paste and stir-fry until the red oil comes out.

3. To cook the meat slices, add 1000 ml of water and bring to a boil. Add the marinated meat slices one by one. When the soup becomes thick, pour it on the side dishes.

4. To stimulate the aroma, sprinkle with peppercorns and chili powder, then some minced garlic and chopped green onions, and pour 80% hot oil over it before serving.