Shanxi's oiled meat is famous throughout the country, smooth and tender, and the taste is particularly good
By brainless meat mom
<h2>Royalties</h2>
Lean pork 200 g
Onion to taste
1 garlic
1 scoop of starch
Soy sauce to taste
Cooking wine to taste
6 garlic mosses
Fungus to taste
Shanxi old aged vinegar 1 scoop
<h2>Practice steps</h2>
1: First cut the lean pork into 2 mm thick slices
2: Cut off the garlic moss, tear the fungus into small pieces, slice the green onion, ginger and garlic
3: Add 100ml of hot water to brew the peppercorns until cool
4: Add 1 gram of salt, 1 spoonful of starch, 1 spoonful of cooking wine, 2 tablespoons of pepper water to the slices, stir and mix well and marinate for 20 minutes
5: Put a little more oil in the pot, heat the oil to 50% and put in the marinated meat slices
6: Stir vigorously with chopsticks, scatter the slices of meat, and wait until the slices change color and fish out
7: Leave a little bottom oil in the pot, add green onion, ginger and garlic to fry until fragrant, then add the oiled slices of meat and stir-fry
8: Add 2 tablespoons of soy sauce to the pot and stir-fry 1 spoonful of old vinegar
9: Add 80 ml of pepper water to the pot, then add garlic moss and fungus, cover and cook for 2 minutes
10: Add 1 spoonful of cooking oil when you are about to come out of the pot, and fry well
<h2>Tips</h2>
The first time the slices of meat are oiled, use a medium-low heat
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