How to fry pork lean meat to be tender but not hard?

We must pay attention to the following points to make the meat soft and tender. First of all, consider the ingredients. Generally, the front leg meat tastes tender and the back leg meat tastes a little old. Like tenderloin, that is, ribs, which meat should be fried the oldest. Different parts of meat make different dishes, and the required methods are different.

Today, I will briefly talk about fried meat, especially fried lean meat. First of all, we know that the ingredients need front leg meat. Then there is braised pork. Remember not to put salt in the braised pork, because the meat with salt is easy to get old. Cooking at home and cooking in a restaurant are two concepts. Picking lean meat in the hotel (always using stone powder) is very tender and soft. This is mainly stone powder or tender meat powder. These food additives are not recommended for home cooking, but if you are at home. Only in this way can the meat be cured completely. When curing meat, you need to put egg white and raw flour, so that the meat will be tender. If you don't put soy sauce, you can put eggs and raw flour directly.

Then put some oil in the pot, put the meat in the pot and stir fry slowly with low fire. This kind of meat will be tender, but you can't fry it in a hurry. If it takes too long, this kind of meat will be older. But if you want to stir-fry the meat very tender, I only suggest that you follow the hotel's practice, that is, put tender meat powder or stone powder, but generally put tender meat powder, mainly according to the weight of your meat (500 grams of lean meat put 3-5 grams of stone powder), and then stone powder, but too much stone powder will have a taste, so try to use this additive as little as possible!

Stir-fry at home. Under normal circumstances, this kind of meat will be tender, because the meat bought at home is a better ingredient. Remember not to cut the meat in parallel, but from above. Be sure to buy this kind of fine fiber, not that kind of extra thick fiber. Generally, it is a relatively large pig, a pig of three or four hundred kilograms, and more than 200 kilograms of pork.