How to stir-fry shredded pork slices? How much starch should be added to the shredded pork in a non-stick pan?

Stir-fried pork shreds are a very common ingredient. Generally, when we stir-fry pork shreds, we will marinate them with starch, soy sauce, cooking wine, etc. This way, the pork shreds are not easy to become overcooked and are easier to taste. However, it is inevitable that the pork shreds will stick to the pan when stir-fried in this way, which is mostly related to the amount of starch. So how much starch should be added when stir-frying pork shreds?

How to stir-fry shredded pork slices without sticking in a pan

First: the pot cannot be too astringent. For example, if you have just cooked a bowl of noodles, the pot may easily stick to it.

This requires some processing. Clean the pot, heat it on the stove, then pour oil around the edge of the pot, heat the oil, and turn off the heat.

Second: When frying shredded pork, the oil temperature cannot be too high. If it is too high, the pan will not stick, but the shredded pork will stick together and be difficult to open.

Therefore, after the pan is filled with oil, you need to turn off the heat and lower the oil temperature, then stir-fry the shredded pork after it cools down, and ensure that the heat is even, while stir-frying with a spatula.

Third: the spatula sticks to the meat. This is because the temperature of your spatula is too high. The reason is very simple. You put the spatula in the pot to stir the oil, or you fried the shredded meat for too long. Anyway, the spatula is hot and sticks to the shredded meat.

Use cold water to cool down directly. When the shredded meat is cooked, add onions, ginger, garlic and other small ingredients, or sauces after stir-frying for a few times. It will not taste good if it is overcooked.

How much starch to add to shredded meat

Add the right amount of starch (just enough to wrap the shredded pork). If you add too little, it won't lock in the moisture inside the shredded pork, making the shredded pork tough; if you add too much, the soup will become mushy, and there will be a paste on the surface of the shredded pork, which will be sticky and not refreshing.

The amount of water to be added should be determined according to the water content of the shredded meat. Generally, it should not exceed half of the weight of the shredded meat. It should be added in 2-3 times, a little at a time, and stirred after adding so that the water is absorbed by the shredded meat. The shredded meat should be sticky and firm without any residual water and easy to separate.

What is the effect of adding shredded meat and egg white

When marinating shredded pork, you can add egg white, which can play a good role in tenderizing and making the meat more tender. At the same time, the egg white will solidify immediately after being put into the pan and encounter heat, which can also prevent sticking to the pan.

Stirring in the same direction can improve the physical structure of the shredded meat and allow it to absorb more water.

Tips for stir-frying shredded pork

① Make sure to cut the shredded meat evenly so that it can be heated evenly during subsequent frying, making the fried shredded meat taste better.

② It is recommended not to add salt when marinating the shredded pork, because salt will cause the moisture of the shredded pork to be discharged, so that the shredded pork will easily stick to the pan when fried. The final taste can be seasoned before the shredded pork is out of the pan.

③ When marinating shredded pork, in addition to adding starch to increase the tenderness of the shredded pork, you can also add egg white. Egg white can play a good tenderizing role. At the same time, the egg white will solidify immediately after being put into the pan and exposed to heat, which can also prevent the pan from sticking.