As one of the "old eight" representatives of Shanghai's bengang cuisine, the oily meat has become an indispensable "soul" main dish on the dinner table of Shanghainese people Chinese New Year's Eve because of its color of thick oil and red sauce, the aroma of strong aroma, and the crisp but not greasy taste.
So, how is the meat that has been eaten for so many years made? Xiao Jia teaches you to cook by hand
Go oily meat
The selection of oily meat is quite exquisite, using five-flower ribs, one point of skin, five points of fat, four points of thin is appropriate.
First, wash the ribs, blanch the water, add green onion, ginger and other spices and boil until the meat is eight ripe and then fished out.
Heat the pan with oil and pour about two-thirds of the vegetable oil into the pan. Fry the whole piece of meat in the pan and quickly close the lid to prevent the oil from splashing around. When the surface of the skin is perforated and browned, the meat is turned over and fried until both sides are golden brown. During this period, be sure to keep turning the meat pieces to prevent the browning and sticking to the bottom.
The control of the heat is also critical throughout the cooking process. The heat is too large and easy to burn; the heat is too small to be fried. Therefore, it is advisable to use medium heat.
Immediately after the fried meat is fished out, it is soaked in cold water. During the soaking process, the skin of the fried meat will slowly wrinkle.
Slice the fished meat pieces, add shallots, ginger, cinnamon, fennel, yellow rock sugar, etc., pour in rice wine, dark soy sauce, soy sauce, etc., steam the meat on the stove with water until the meat is crisp, and then pour the original juice into the pot and burn until the cotton silk is poured on the meat, and a piece of oily meat with full color and flavor is complete.
Correspondent: Lu Beibei
Source: Shanghai Jiading