How to cut pork, cross-cut, vertical cut, or oblique cut, people say "cross-cut beef and vertical cut pig", right? Why?

Pork is nutritious and delicious, and it is the most commonly eaten meat in China. Whether cooking or making soup, pork is almost inseparable, such as fried meat with Chili, fried meat with cauliflower, fried meat with lettuce, minced meat soup, etc., which are all popular foods. But many people who cook pork don't know how to cut it correctly. Every time the pork is cut, it is either crisp or plain, and they always think that it is the fault of frying. In fact, the main reason is that you cut the pork in the first step.

How to cut pork?

Pork should not be cut horizontally or vertically, but diagonally. The reason for this is the following：

1, cross-cut pork is fragile and easy to disperse. Because pork meat is soft and tender, and there is little fascia, it is particularly easy to spread out when it is cut horizontally. Whether it is sliced or shredded, especially when it is shredded, it is easy to be broken and fried in cross-cutting.

2, vertical cut pork is easy to get old and dry. Because pork is low in water and high in protein, the meat quality of vertically cut pork remains the same and relatively tight. Pork tends to shrink twice after being put into the pot, which leads to intolerance to frying and old-fashioned taste.

Pork slices taste the best. Because the cross-cut pork is fragile, the vertically cut pork is easy to get old, and only the obliquely cut pork is neither fragile nor aging, especially the meat slices, which need to be obliquely cut to avoid scattering or aging.

Is pork cut diagonally?

Not all pork is cut diagonally. Details are as follows:

1, fried pork slices need to be cut diagonally. If it is fried pork slices, such as the common fried pork slices with pepper and lettuce, the pork needs to be cut obliquely, because the pork slices are easy to spread out, so it can't be cross-cut, while the vertical cut pork slices are easy to dehydrate and fry, so it's best to cut the pork slices obliquely, so that the fried pork slices are not easy to get old and crisp, and the taste is soft and tender.

2, fried pork needs to be cut. Because shredded pork is generally cut finely, if it is cut obliquely or easily broken, it should be cut along the pork, that is, along the texture of pork, so that the roots of shredded pork are complete and not fragile, so some people will ask, won't shredded pork be fried? Therefore, this is the key to curing shredded pork. Before frying shredded pork, you need to add soy sauce, cooking wine and starch to stir the water to lock the water. It is best to add one-fifth of the egg white at the same time, so that frying in the pot is easier to solidify and not easy to fry, and the taste is smoother and tender.

What are the skills of frying pork in a non-stick pan?

If you want to fry pork without sticking to the pan, you need to keep in mind the following three points:

1, curing draft. If it is fried pork slices, add a little oyster sauce, soy sauce and a little starch after slicing, stir well, marinate for 10 minutes, and then fry in a pot. If it is shredded pork, add water at the same time, add a little salt, oyster sauce, soy sauce and white sugar to the shredded pork to taste and refresh, then add one fifth of an egg to beat, then add 5g of water twice, and stir once.

2, hot pot cold oil. Cold oil in a hot pot is to heat the pot first, then add a little oil to shake it, and then turn to high fire to stir-fry the meat slices quickly, because heating the pot first can increase the adsorption capacity of the pot, and then adding cold oil to the pot will eat enough oil to avoid the subsequent fried meat sticking to the pot.

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Actually, cutting pork is very simple. As long as you read this collection article and practice it once, I believe that even if it is the first time to cut pork, the whole family can enjoy it!