Speaking of Shanxi's oiled meat, this is a very representative traditional specialty dish, with strong local characteristics of Shanxi, known as "three Jin and one taste".
Oily meat originated in the Ming Dynasty Jin Dynasty jindong famous city of Pingding (now Yangquan Pingding County, Shanxi Province), each place has a different approach, now in Zhejiang, Shanghai and other regions have also had oil meat. Now in Shanxi more famous is Taiyuan, Datong, Yangquan, Jincheng over the oil meat, especially jincheng "rice over oil meat", Jincheng over the oil meat characteristics is more soup water, with just out of the pot of rice to eat together, can be called a must.
Shanxi oiled meat production method:
1. Prepare ingredients: 200 grams of pork tenderloin, 1 egg, 20 grams of green pepper, 30 grams of fungus (soaked in water in advance), 20 grams of onion, 3 cloves of garlic, 10 grams of green onion and ginger; seasoning: 10 grams of salt, starch, cooking wine, 5 grams of chicken essence, dark soy sauce, vinegar, cooking wine, 3 grams of thirteen spices
Wash the pork tenderloin, cut into thin slices of about 2 cm, put it in a larger bowl, add 5 grams of salt, 5 grams of cooking wine, one egg, 10 grams of starch, grasp well by hand, and marinate for at least 10 minutes.
Cut the fungus into small pieces with a knife, cut the green pepper into green pepper segments, slice the green onion and ginger, and cut the onion into small pieces
Put 250 grams of cooking oil in the pot, turn on the heat, heat the oil and put the marinated pork slices into the oil for frying, remember to use chopsticks to break the meat, otherwise it will stick together.
You can fry the meat quickly, not for too long, and then fish out the meat slices with a colander to control the dry oil. Remove and set aside.
Leave a little oil in the pot, start the fire again, add the onion, ginger and garlic after the oil is hot, sauté the aroma, then add the cut green pepper, onion, wood ear, stir-fry, stir-fry, stir-fry evenly, add the fried meat slices, stir-fry.
The picture shows the production process of "stir-fried sweet potato leaf stems with pickled vegetables" from the pot to burn oil, add onion, ginger and garlic to fry out the aroma,
Finally, add the seasoning, add the chicken essence, thirteen spices, dark soy sauce, soy sauce, vinegar, stir-fry evenly, then add half a small bowl of water, collect the juice on high heat, add salt to taste, and you can get out of the pot.
In fact, in many restaurants in Shanxi, we can see the figure of oily meat, but with the continuous progress of the current era, but also in order to adapt to the taste of the public, there are now many other forms of oily meat, such as cabbage over oil meat, sea cucumber over oil meat, pepper over oil meat, etc. Over time, it is difficult for people to taste the very traditional oil meat we have eaten before. I don't know what flavor of oily meat you've ever eaten? You can leave a message in the comment area to share with everyone.