Pork is a delicacy that often appears on our table, of course, there are many ways to do it, such as stir-fried meat with green peppers, back pot meat, braised pork and so on. Stir-fried pork actually has a trick, put it in the pot and cook it before stir-frying, and it is more tender than tofu. Let’s take a look at this trick.
【Sliced tomato meat】
Ingredients: pork, cooking oil, ginger, green pepper, tomatoes, garlic, cornstarch, oil consumption, chicken essence, light soy sauce
Here’s how:
1. First prepare a piece of lean meat on the front leg and cut it into thin slices, this slice can be cut slightly larger. The meat can also be frozen in the refrigerator for half an hour before cutting, which is easier to operate and the cut pork is easier to form. Cut all and set aside in a bowl.
2. Prepare another piece of ginger, first cut into small pieces, then stack two pieces of ginger, and then crush them with a knife. Then put the ginger in gauze and squeeze out the ginger juice water vigorously. In addition to being able to remove the fishy smell of meat, ginger can also make meat more tender, which may not be known to many people before. Then add an appropriate amount of water to the bowl with ginger juice and stir well with chopsticks so that the ginger water is ready.
3. Then add the ginger water to the meat slices five times, and each time you add it, you must fully grasp and mix well with your hands until the meat slices absorb all the water. As the moisture is absorbed by the meat, the color of the lean meat will become lighter and lighter, from bright red at the beginning to light pink later. The meat will also become very sticky as the moisture is absorbed, and the meat slices will become tender and soft. Many people will add a lot of spices when marinating meat, in fact, there is no need for this, if the meat itself is fresh, there will be no other peculiar smell when eating, and the taste is very delicious.
4. Then add an appropriate amount of cornstarch, continue to grasp well, let the meat and cornstarch mix evenly. Finally, add a spoonful of cooking oil to reduce water loss and make the meat more tender. Grasp well, set aside and marinate for 10 minutes.
5. While the meat is marinating, prepare a tomato, cut it first horizontally, then vertically, and then cut it into small cubes for later use. Then prepare two green peppers, first remove the roots, then cut them in the middle, and then cut them into diamond-shaped slices for later use. Prepare a handful of garlic, slice it, chop it into minced garlic and set aside.
6. Bring water to a boil, add a spoonful of salt, and then put the meat slices into the pot one by one. Wait until all the meat slices are in the pan, use a slotted spoon to remove the foam from the pan to remove the fishy smell. The water temperature is kept boiling, and it can be fished out in about a minute, controlled by water, and put in a dish for later use. The meat slices cooked in this way are very elastic, the taste is quite tender, and it tastes like tofu.
7. Then add cooking oil to the hot pan, add minced garlic and stir-fry until fragrant, then pour in diced tomatoes to continue stir-frying, after stir-frying the juice, add green pepper to continue stir-frying, add meat slices after the green pepper is broken, quickly stir-fry evenly.
8. Next, season, add an appropriate amount of light soy sauce, a spoonful of salt, a spoonful of chicken essence, a little oyster sauce, continue to stir-fry evenly, let the meat slices taste. Such a delicious tomato slice is ready, prepare a beautiful plate, and you can enjoy the delicious taste out of the pan.
【Love Tips】
1. When cutting the meat slices, you can try to cut them in a tug-of-saw way, so that the cut is both large and thin, and the taste is better. When cutting meat, pay attention to cutting against the grain of the meat, so as to ensure the delicate fiber of the meat, and the meat slices made are more tender and delicious.
2. When adding ginger water, be sure to grasp and mix repeatedly with your hands, so that the meat can fully absorb the ingredients of ginger water. Be careful not to add salt at this time, otherwise it will let the moisture come out.
3. Be careful not to add ginger water too much at a time, add it in divided sections until the meat is fully absorbed by hand, and then add the next time. When grasping and mixing, the strength is even, and the principle of small amounts and multiple times should be followed when adding water.
In this way, the meat slices are particularly smooth and tender, not woody at all, and very cooking, devastated and delicious
