Homemade slices of white oiled meat
【Ingredients】
200g lean pork, 100g green shoots, 50g fungus, 20g ginger, 3 cloves of garlic, 1/2 green onion, 20g pickled pepper, 8g sweet potato powder, salt
【Directions】
1. Prepare the raw materials in advance
Tip: The fungus is brewed in advance, in order to ensure the good taste of the fried meat slices, it is best to choose 3 points fat and 7 points thin pork lean meat
2. Peel the green shoots and cut them into diagonal blades with a knife, then sprinkle with an appropriate amount of salt
Tip: the green shoot yard salt is the secret of frying a piece of crisp bamboo shoots, the green shoots after the salt can not only taste but also force out the astringency in the green shoots, into the pot after frying, eat crisp and tender taste
3. Change the lean pork into thin slices, then add the appropriate amount of salt, water, ginger slices, starch yard flavor and sizing
Tip: Add an appropriate amount of water in the meat slice to increase the tenderness of the meat, the meat is tender or not mainly depends on the water content is not enough, especially the lean meat, so add an appropriate amount of water to let the meat slice absorb the water; add ginger slices is to increase the flavor
4. Cut the ginger and garlic into slices; cut the green onion into diagonal blades and set aside
5. Heat the lard and vegetable oil in the pot, when it is 70% hot, put the meat slices, first do not rush to turn the meat slices, wait for the meat slices to be slightly heated, and then use a spatula to gently pull the meat slices apart, so that the meat slices will not fall off
Tip: If you are worried that the slices of meat should not be scattered, it is recommended to add a small amount of blending oil when marinating the yard flavor, so as to prevent sticking together when frying
6. After the slices of meat are heated and slipped, push the slices of meat to the edge of the pot, and then add the ginger slices and garlic slices to the pan
7. After the aroma is stimulated, sauté the green shoot slices and fungus, then mix with the meat slices, and finally add the green onion and pickled pepper and stir-fry well
8. Before leaving the pot, adjust the starch into water starch, add salt to make a bowl of juice, directly adjust the taste, and fry well in the pot
Tip: In fact, it is important to make this dish to master the heat and time, in order to ensure the taste of the dish, the bowl juice is done in advance, the so-called bowl juice is water starch and salt, after the adjustment, there is no need to put salt again
9. Wait until the dish begins to collect the juice and spit out the oil, then put it out of the pot and put it on the plate
10. The finished product is baked, and a bowl of simple and delicious white oil meat slices is ready
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