Salt-fried meat is a traditional sichuan specialty dish, a representative work of Sichuan cuisine home-style cuisine, and is called a sister dish together with hui pot meat. The practice and taste of salted fried meat and back pot meat are very similar, the difference is that the back pot meat is first cooked and then fried, the taste is soft and rotten, while the salt fried meat is directly fried, and its meat slices are more tenacious. Although the two dishes have long been famous compared to the pot meat, in my opinion, they are indistinguishable and have their own strengths. Salt-fried meat into dishes of tender meat slices, dark red color, dry and crispy, delicious taste, under the wine and rice are very suitable. Let's make this Sichuan cuisine classic - salt fried meat!
Ingredients: Pork
Seasoning: millet spicy, garlic seedlings, cooking wine, sugar, Pixian watercress, sweet noodle sauce, salt, cooking wine, monosodium glutamate, tempeh, rapeseed oil
Preparation steps:
1. Cut the peeled pork into large slices of about 1-2 mm and the same as the meat in the pot, the pork will shrink when fried, so to fry a well-formed lamp nest, you need to cut large thin slices. 【The lamp nest is a thin slice of pork fried in a hot pan until the middle is raised】
2. Millet spicy cut ring, garlic seedling cut oblique knife knot, garlic white and garlic leaves open.
3. Add a small spoonful of Sichuan-style sweet noodle sauce, an appropriate amount of cooking wine and a little sugar to the bowl, stir well to form the juice.
4. Fry the wok until it smokes, put a little rapeseed oil under the slippery pan, turn the medium heat to 60% of the oil temperature into the meat slices and stir-fry, stir-fry the water vapor when adding a little cooking wine, when you see the meat slices slowly shrinking, add a little salt and stir-fry a few times. 【Cooking wine and salt are used to remove fishy taste】
5. Turn the tempeh and a large spoonful of Pixian watercress over medium-low heat and slowly fry out the color and aroma. In order to highlight the color, aroma and taste, stir-frying over medium and medium heat is the key.
6. Drizzle in the sweet sauce, turn the heat to stir-fry evenly, add millet spicy and garlic white to stir-fry slightly, add a little MSG to freshen, and finally pour in the garlic leaves and stir-fry to start the pot. [To ensure that the garlic of the garlic seedlings is emerald green, it is important to stir-fry over high heat, first garlic white and then garlic leaves】
Note:
1. Pork is preferably two-knife meat or fat and lean leg meat without layering.
2. Friends who do not like to eat spicy can not add millet spicy.
3. The meat slices should be cut as large as possible and thin, otherwise there will be more shrinkage after raw frying. The slices of meat must be stir-fried over medium heat to produce oil so that the taste is fresh and fragrant.
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