Hello everyone, I am Sichuan pot guy, this issue to share with you a traditional dish: salt fried meat.
Salt-fried meat is a traditional Sichuan specialty dish, is a representative of Sichuan cuisine home cooking, it is a household name in the Sichuan-Chongqing region, together with hui pot meat and called sister dish.
The method shared today is simple and easy to learn, the meat slices are tender and red, dry and fragrant, and it is a delicious dish to accompany the meal.
First of all, we have to prepare 400g of two-knife meat, it is best to choose the kind of meat that is fat and lean and not layered, cut off the pork skin, cut into slices of meat for later, the thickness of the meat slices is about 2mm, if you like to eat a little crisp, you can cut it thinner.
Next, prepare the accessories, take a small handful of garlic seedlings, gently pat them apart, cut them diagonally with a knife into small pieces, and remember to open the head and tail of the garlic seedlings after cutting.
Do salt fried meat garlic is essential, take a few garlic, pat loose chopped after standby, the purpose of using garlic is mainly to increase the flavor of garlic, because most of the current garlic seedlings are planted in greenhouses, growing fast, but the flavor is insufficient.
Then prepare the seasoning, take the empty bowl and add the appropriate amount of sweet noodle sauce, 1:1 add the rice wine and stir well. Also prepare an appropriate amount of tempeh, and finally prepare a small spoonful of watercress sauce, here remember to chop the watercress and then put it in a bowl for later.
Once all the ingredients are ready, it's time to start stir-frying:
Step 1: Heat the pot, add the appropriate amount of bottom oil, control the oil temperature to 50% heat, and then stir-fry the cut two knives under the pan until the oil is spit out.
We must pay attention to the fact that the bottom oil should not be too much, otherwise it will be too greasy, because the oil in the pork will also be fried.
Step 2: After the two knives of meat are fried until the oil is spit out, add an appropriate amount of salt, the purpose of adding salt at this time is to remove the meaty taste of the pork itself.
After stir-frying a few more times, add tempeh and bean paste, and remember to stir-fry here over low heat.
Step 3: After the two knives of meat are fried until it is colored, then add the minced garlic, stir-fry a few times, and then add the prepared sweet noodle sauce, the main purpose of adding sweet noodle sauce is to increase the flavor and dissolve the grease.
After stir-frying the sweet noodle sauce, add the garlic sprouts, stir-fry until they are half-raw, and finally add the garlic sprouts and stir-fry a few times to get out of the pot.
Isn't it super simple to have a dry and crispy "salted meat" done?
Finally, I would like to add that because tempeh and bean paste have a salty taste, you must pay attention to adding salt according to your personal taste.
Attached material table:
Two-knife meat 400g
Garlic seedlings a handful
A few garlic
Sweet noodle sauce to taste
Rice wine to taste
Tempeh to taste
One spoonful of watercress sauce