Pork is always tough, the chef taught me this way that the meat is as tender as the restaurant

Pork is one of the familiar and indispensable foods in daily meals. Pork can be boiled, grilled, braised, steamed, fried… each dish has its own attractive flavor. Stir-fried pork is also loved by many people, but many people wonder why they are fried or dry, not as soft and delicious as outside.

Therefore, the chef believes that the tough stir-fry of pork is related to the way it is sliced ​​and the processing process. So how to make fried pork tenderloin, please refer to the chef’s method below:

Prepare:

– Pork tenderloin, green chili pepper (type for stir-fry), egg white, starch, cooking wine, minced ginger and garlic

– Seasoning: pepper, salt, soy sauce, cornstarch, cooking wine

Making:

The amount of green chili prepared according to personal taste. Should use sweet chili or less spicy chili to avoid many people can not eat. Chili washed, cut into medium lengths.

Pork is washed with rice water, then rinsed with plain water. The meat is cut across the grain and cut into chopsticks-sized strands, about 5cm long. Pork cut like this, when stir-fried, it will be soft, not dry.

After slicing the meat, we should remember not to put the pork right into the pan, but need to take another step, which is marinating.

Put the meat in a bowl, add egg white (don’t add the yolk), half a spoon of soy sauce, a spoon of cooking wine, a suitable amount of pepper powder, finally add a spoon of cornstarch, mix well, marinate for 15 minute. The main purpose of this step is to tighten the meat, remove the fishy smell and lock in moisture, so that the meat does not lose water when stir-frying.

Heat the oil in a pot, do not pour too much oil. First, add green chili, stir-fry for a very short time, about 10 seconds, do not stir-fry for too long, it will affect the taste. Place chili on a plate.

Add a little oil to the pan, heat, when the oil temperature is 70% hot, add the marinated pork and stir-fry. Use medium and low heat first, then use medium and high heat, stirring with chopsticks to keep the heat even. Wait for the pork to change color, then add minced ginger and garlic, fry until fragrant.

Then pour the sautéed green peppers into the pan, season with salt to taste, stir well, and then put on a plate.

Thus, when stir-frying pork, to make it tender and not dry, you need to remember:

– Cut the meat into small pieces, across the grain.

– Marinate meat with egg whites and starch to lock in moisture, making the meat soft and less fishy.

Good luck!