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Anonymous users2024-01-24If you don't know how to cook, it is impossible to have the same effect as a restaurant by stir-frying meat directly with cornstarch at home.
I will give you a general introduction to the process, select the pork tenderloin and cut it into thin slices and then rinse the blood in clean water, add a little salt, monosodium glutamate, and wet starch after controlling the moisture. Then heat the pan and pad the pan with cold oil, this is to prevent the pan from sticking. If you add more oil, you will need more oil to at least drown the pork.
The oil temperature is controlled at about 3 percent, which means that the pork is cooked at a low oil temperature. When cooked, remove from the pan and filter out the oil. Finally, choose the ingredients you want to stir-fry the pork with seasonings.
If you want to see if the meat is fresh or not, the color of the meat should be brighter, the surface should not be sticky, poke it with chopsticks, it should be elastic, not easy to poke open, and it smells bad, then it is fresher.
Sunburning, boiling water, spraying insecticides, depending on how you choose.
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Rat meat is more delicate and tender than pork, and rat meat is not fatty. The landlord can rest assured that what you are eating should not be rat meat, it may just be that the pork is not burned to the fire.