The practice with pure best lean lean is fried namely or be smooth, piscine sweet shredded meat. Murmur flesh. Those who fry the key of lean lean to had mastered him namely is ripe degree, what do not fry certainly is too old, too old saying can affect mouthfeel, pure thin black pork chooses to use decoct pork chop also is a right decision, and the way is particularly simple, taste is good also.
1, the choice of raw material is very important. Be aimed at different cook method, chooses flesh kind position is different also, with muscle sth resembling a net abundant thigh meat makes cutlet or shredded meat kind fried dish, cannot go after slippery tender mouthfeel. Simple for, flesh of the tenderloin in pork is raw material of optimal fried dish, it is lean lean of the needle after front porch lean lean is mixed next.
2, should go against grain to cut: The pork that buys from the market kind the sees the flesh grain that can be clear about commonly, different flesh kind there is diverse demand in the respect that cut worker worker. To pork, want to going against grain to cut, OK perhaps sideways grain is cut.
3, before frying, bloat with unripe pink: The dish mood that fries the flesh to great majority will tell, wait with unripe pink yellow rice or millet wine first before next boiler bloat the meeting is tenderer slippery. Had cut the flesh first before fry put in household utensils, join unripe white (pink of tender perhaps flesh) , edible oil and proper flavoring, boiler leaves again after sufficient agitate, fry the flesh that come out to be met fresh and tender and juicily and won’t pliable but strong.
4, aspic pork spends briny defrost with Gao Nong: Refrigerant pork can come with brine of tall pH indicator defrost, qualitative bright of the flesh after becoming dish is tender. Refrigerant pork cannot come with hot water defrost. With hot water defrost, can make pork can lose one part protein and its fragrance material, still can generate third aldehyde, and third aldehyde is a kind of strong carcinogenic substance. The choice puts refrigerant pork in the defrost in brine, can shorten defrost time, also can maintain porky fresh and tender.