Tips for frying meat without sticking

Stir-frying meat is a technical job. Some people fry meat that is tough and old, while others fry meat that is not only tender and delicious but also retains good nutrients. However, most people want to use high heat to stir-fry tender and fragrant meat, but they don’t master the relevant skills, so it’s easy for the meat to be burnt or stick to the pan. Therefore, here we will introduce some specific methods and techniques to help you solve the problem of meat sticking to the pan.

Tip 1: Heat the pan. First, heat the empty pan until it starts to smoke, pour in a proper amount of oil, shake the pan to allow the oil to flow throughout the pan, then pour it out, leaving a little bottom oil. Then add the shredded pork and stir-fry to ensure that it will not stick to the pan. This trick is called "slippery pan" in restaurants and it works every time. To explain it in terms of physics: when the pan is heated to 200℃, it will trigger the Leidenfrost point. Then, pouring oil into the pan to lubricate it will form a smooth protective film. Then, when you put in the shredded pork, it will naturally not stick to the pan.

But in the chef industry, they don’t care about physical characteristics. After working for a long time and gaining a lot of experience, they know that they just need to boil the pot until there is no water left and then pour in oil to lubricate the pot. Whether you are stir-frying shredded pork or frying fish, the pan will never stick.

Tip 2: Fry in oil. It means to heat the pan and put in a proper amount of oil, raise the oil temperature to 30% hot, and when you put your hand over it and can feel the heat, it means the oil temperature is good. Turn down the heat, pour in the shredded meat, gently push it to make it loose, and pour it out when it is 70% cooked. Then stir-fry it, so it won’t stick to the pan. And one of the characteristics is that the fried meat is smooth and tender without getting stuck in your teeth.

Tip three: pickling. What does this have to do with non-stick pans? Do you think so? In fact, they are related. The purpose of marinating is to make the food flavorful, smooth and refreshing, and not stick to the pan.

Add salt, light soy sauce, pepper powder, a little dark soy sauce, egg white, and starch to the shredded pork, stir clockwise until firm, then pour in an appropriate amount of oil and mix again. Create a protective oily film on the surface of the shredded meat, which not only prevents it from sticking to the pan but also reduces moisture loss in the meat, achieving a smooth and tender taste. The prerequisite is that the pot must also be heated.