Diced fried meat with sauce, an authentic old Beijing traditional dish, scores high in Beijing cuisine! This is a very exquisite dish, or a Jinglu chef's examination dish, this dish is exquisite in ingredients, the meat is preferred pig neck meat, fat and lean, delicate texture, very tender; secondly, you can choose plum blossom meat. The sauce is made with fresh Jinghuang sauce, or you can add some sweet noodle sauce. The sauce is rich, the diced meat is tender and smooth, and the cucumber is crisp and delicious. Nutrient-rich! Suitable for all ages!
Stir-fried diced meat with sauce, rich sauce!
Tender and smooth!
Next meal god dish!
1. Dice the plum blossom meat.
2. Green onion, ginger and pepper water.
Third, fry your own peppercorn oil.
4. Take an egg and take the egg white.
5. Corn starch.
6. Add salt (bottom flavor), white pepper, cooking wine, green onion, ginger, pepper water and egg white to the diced meat and grasp well with your hands until it is sticky. Finally seal with pepper oil.
7. Remove the seeds and dice the melon. Marinate with salt for an hour.
8. After marinating, drain the water and set aside.
9. Mix well with fresh yellow sauce, sweet noodle sauce, green onion, ginger and pepper water and cooking wine.
10. Diced meat over oil, the oil temperature is slightly higher, after entering the pot, it is slightly stopped and then scattered, and the diced meat can be out of the pot when it is about seven ripe.
11. Use hot oil to put the pickled cucumbers in oil for five seconds.
12. Stir-fry sauce, stir-fry sauce with sesame oil, the oil temperature should not be too high, and stir-fry slowly over low heat.
Thirteen, stir-fry until the oil and water are separated, the oil is fried, and the sauce becomes very thick, you can add diced meat and cucumbers.
Fourteen, stir-fry quickly until the sauce is evenly placed on the diced meat and cucumber, and you can do it!
Fifteen, out of the pot! Serve the plate, a sauce is fragrant, tender and smooth, and the taste is crisp and the diced meat is ready.