How to make shredded pork tender and not overcooked? What are the techniques for shredded pork?

We all know that stir-fried pork shreds are a common home-cooked dish. Many people eat stir-fried pork shreds at home. The method of stir-frying pork shreds is very particular, especially the control of heat and time. Some people stir-fry pork shreds that are too old and taste bad, so how can stir-fried pork shreds be not too old and tender? Let's take a closer look!

How to make fried shredded pork tender and smooth

To make the fried shredded pork tender and not overcooked, different ingredients and cooking methods are required.

Tenderloin

First, look at the tenderloin. These are the two long, thin pieces of meat on the pig. They are rare, so they are hard to buy.

This part is the most tender meat on the pig and does not need to be starched. It can be directly marinated and then fried.

But please note that because the meat is tender, you should be careful not to set the oil temperature too high when frying it, so as not to affect the appearance of the finished product.

Preparation method:

Cut the lean meat into strips along the fiber grain (if you cut it in the opposite direction, it will break easily when frying), and season appropriately.

Heat an empty pan and lubricate it with a small amount of oil. Add cold oil and heat over low heat while adding the shredded pork and frying until cooked.

Tenderloin

Next, look at the tenderloin (large tenderloin). This part is top-grade lean meat, tender and has no fascia inside.

Preparation method:

Slice the tenderloin against the fiber direction and shred.

Add appropriate amount of salt, starch and a little more water (water should not be too little, this is the key to tender meat). Stir continuously in one direction until the water is fully absorbed.

First, add oil to the pan and heat it over high heat until it is 70% to 80% hot. Add the shredded pork and stir until the meat is loose. Continue to stir-fry until it is 80% cooked. Dishes made with this shredded pork are guaranteed to be tender and not overcooked.

Rump

Then there is the rear rump meat. This part of the meat contains a small amount of fascia and fat. When cutting the meat into strips, you should be careful to remove the fascia, otherwise the fried meat strips will be hard to chew.

The preparation method is the same as the tenderloin.

You can also use the front clip meat to make shredded meat.

Remember one thing, to make the fried shredded pork tender and not overcooked, while controlling the heat and the amount of fire, make sure the shredded pork has enough water.

How to make fried pork shreds

After buying the meat, it needs to be processed before putting it in the pot so that it will taste good. First cut the meat into slices, or cut it into strips, or even minced meat. Then add some starch, cooking wine, salt and other condiments. In this process, remember that starch must not be excessive. A small amount of starch can make the meat fresher and tender, but too much will not taste good. Then stir the meat evenly, marinate it aside for about 15 minutes, and then put it in the pot and stir-fry. After it comes out of the pot, you will find that the meat is more flavorful, tender and smooth, and tastes even better.

In addition to adding seasonings for marinating, there is another simple way to improve the texture of the meat and make it more delicious, which is to add vinegar. The timing of adding vinegar is also important. When frying meat in the pan, salt should be added when the meat is almost cooked. If the salt is added too early, the meat will cook very slowly, and the meat will taste dry and old. However, it is just right to add salt when the meat is almost cooked, so that the meat can be flavored and the frying time is not long. Before serving, add a few drops of vinegar to make the meat tender, and vinegar can enhance the taste. Adding a few drops will make the taste better. This method is very simple. Friends, you may wish to try it next time you fry meat. The effect may surprise you.

In fact, if you want the meat to taste fragrant, smooth and delicate, not too old or too tough, marinating it in advance is the most effective method. This can not only eliminate the fishy smell in the meat, but also keep the meat fresh, improve the meat quality, and let the flavor of the seasonings penetrate into the meat more. Then put it in the pan and stir-fry. There are not many precautions when frying. Just cook it like a normal dish. After it is cooked, it can be served on the table. But the meat that has been marinated in advance will definitely taste more fragrant and tender than the unprocessed meat.

What are the techniques for stir-frying shredded pork?

1. The most important thing when making shredded pork is the selection of ingredients. The lean meat should be tenderloin, so that the meat will be more tender after being fried.

2. Cutting the meat is also very important. Cut along the lines of the tenderloin so that the meat will not be overcooked when fried. And massage the meat before cutting it so that the meat quality is better.

3. Add a little salt to the shredded meat to marinate it. After marinating for a few minutes, add appropriate amounts of chicken essence, soy sauce, starch and water. Starch can wrap the moisture in the meat and make the meat more tender.

4. Heat the pan, then put a proper amount of oil in the pan and heat it until it is 70% to 80% cooked. Add the shredded pork and stir-fry quickly. Cook until the pork changes color and then serve.