Pan-fried meat is a familiar dish on the daily dinner table for many families. In reality, achieving the perfect golden-brown color and delicious taste when frying meat depends not only on the frying technique but also on the preparation and cooking methods.
Ingredients for Pan-Fried Meat
Get this simple tip to perfectly fry meat without using onions.
Ingredients:
- Meat: Choose your favorite type of meat, such as beef, pork, or chicken, and slice it into thin, even pieces.
- Cooking oil: Use good-quality cooking oil for frying the meat. Olive oil or grape seed oil are also popular choices.
- Salt and pepper: Season the meat before frying.
Instructions:
- Air-dry the meat: Before frying, let the meat sit at room temperature for about 15-20 minutes to ensure even heat distribution and easier frying.
- Season the meat: Use salt and pepper to season the meat before frying. You can also add other spices such as garlic powder, chili powder, or mixed spice blends according to your personal taste.
- Use medium heat: Place a pan on the stove and heat the cooking oil over medium heat. Avoid using high heat to prevent burning the meat.
- Fry the meat in batches: When the oil is hot, carefully place the meat slices into the pan in a single layer. Leave some space between the slices to ensure even heat distribution and even frying.
- Avoid over-frying: Fry each side of the meat for about 2-3 minutes until golden brown and crispy. Avoid overcooking to prevent drying out and toughening the meat.
- Turn the meat occasionally: Turn the meat occasionally to ensure even cooking and prevent burning or undercooking.
- Check for doneness: Use chopsticks or a sharp knife to check if the meat is cooked. The meat is done when the juices run clear and are no longer pink inside.
- Serve: When the meat is evenly golden brown, serve it immediately while it’s still hot, accompanied by delicious sauces or fresh herbs.
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