Fried shredded pork is a common dish in daily cooking. Whether it is shredded pork with green pepper or shredded pork with fish flavor, the taste of shredded pork is smooth, tender and juicy, preferably fresh and delicious. Many people will directly fry shredded pork, and the fried shredded pork is dry and hard, which is wrong. You need to marinate the shredded pork before frying it. Only by learning the trick of braised pork can you fry it tender but not old. An important step in braised meat is to make the meat "drink water". Generally, add three or two waters to a catty of meat, fully grasp the water in the meat, let the meat absorb water, and the fried meat will be tender and juicy, and share the cured meat.

Tips for curing shredded pork (taking two shredded pork as an example)

1, yard flavor, add 1 tablespoon of soy sauce to the shredded pork, color it with half a spoonful of soy sauce, remove the fishy smell with half a spoonful of cooking wine, enhance the flavor with half a spoonful of salt, and marinate it for five minutes after evenly grasping, so that the shredded pork and seasoning can be fully blended.

2, let the meat draft, after catching the water, the meat tastes fresh and juicy, and will not chop wood. Add 4 spoonfuls of water to the marinated shredded pork, constantly rub the shredded pork by hand, and give a full-body massage to make the shredded pork fully absorb water.

3. Lock the water. After drinking enough water, add 1 tablespoon of oil to the shredded pork, lock the water in the shredded pork, and add half a spoonful of starch to stir evenly, so that the fried shredded pork is more smooth and tender.

Share a simple method of shredding green peppers.

Ingredients: 200g shredded pork, 2 green peppers, ginger 1 small pieces, soy sauce 1 tablespoon, soy sauce 1 tablespoon, starch 1 tablespoon, cooking wine1tablespoon, chicken essence, and salt.

Step 1: according to the above tips for curing meat, code the shredded pork, grab the water and lock the water for later use.

Step 2: Wash the green pepper and cut it into filaments as thick as shredded pork. Wash and shred ginger for later use.

Step 3: Add an appropriate amount of oil to the pot, pour in shredded ginger after the oil temperature is 60% hot, stir fry and add the marinated shredded pork, and then quickly break the shredded pork to prevent adhesion.

Step 4: Stir-fry the shredded pork until it changes color, then pour in the chopped green pepper, stir-fry for 1 min, then add half a spoonful of chicken essence, appropriate amount of salt, and sprinkle with starch juice to make the shredded green pepper fresh and tender.