Culinary art skill _ of the pan fried pork slice of electric stove cooks the skill

Culinary art skill _ of the pan fried pork slice of electric stove cooks the skill
If meat slices fry tough, because moisture content in the meat Xi come out, for try hard, keep moisture content, meat in advance must use starch and even, had better add salt, can add some soy sauce, want, cook last to add quarter, must add some wine, what grows up because the foreign pig wonders to eat, the special smell of urine of meat, wine can go bad smell, refuel again, prevent the meat slices from dipping in and connecting each other with.
It was coal gas that used in the domestic stir-fry, the frying pan reveals all the details, one pot of walls is heated evenly, therefore adopt very hot oven, hot oil meat and turn over the method fried rapidly after cooking, but many localities use the electric stove in North America, frying pan flat, pan heat, in the complete works in bottom, such as according to old what of experience, meat paste, grow that pan paste grow, wait for born all familiar with, the meat is old.
So, can't let the oil be too hot when with the pan, the meat is scattered, shakeouted with the chopsticks after cooking, and then turn over the surface with the shovel, just the same as the foreigner fries pigs and sends, hold for use after both change color, how fry how fry, meat slices enter pan is adequate to finish operating promptly mix, finally other dish.
When I cook just, no matter how fry among them the intersection of meat slices and getting old firewood standing grain of picture dish, after adopting this method later, the meat slices can not be tough again, did not believe you have a try.

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