First, choose meat. Pork tenderloin is the best choice for fried shredded pork. This part of the meat tastes tender and easy to cut, as well as the meat on the front elbow and the back hip tip.

Second, cut meat. Pork finds the texture and cuts along the texture. If you just cut it backwards, the fried meat will be easily broken. In addition, the meat you just bought is not easy to cut, so you can put it in the refrigerator for a while, and then cut it when the meat hardens a little. First, it is not easy to cut your hand, and second, the shredded pork is more uniform.

Third, bacon. Bacon can lock the moisture in the meat, make the fried meat taste tender and smooth, and also play a role in removing fishy smell and improving taste. Therefore, this step must not be omitted. Bacon usually needs some starch, egg white, cooking wine and so on. You can also add some soy sauce to enhance the color and taste. Don't need too much material, just wrap a layer evenly on the surface of shredded pork. After all the seasonings are put into the meat, beat it in one direction several times by hand until the shredded pork is firm, and then marinate it for 10 minute to half an hour.

Fourth, fry. If you fry in an ordinary pot, you can heat the pot first, then pour in cold oil, and then put the shredded pork in the pot and stir it quickly and evenly. "Hot pot cooling oil" can prevent shredded pork from sticking to the pot and frying for a long time, just changing color. For too long, shredded pork will get old and taste worse.