This dish originated in the Ming Dynasty. It was originally a dish in the government, and it has been passed down to the present day after it entered the folk. Oiled meat is characterized by the operation of marinating over oil. Because of the addition of vinegar, the characteristics of this dish are unique, with beautiful sour flavor, ruddy color and smooth bean slices.
Ingredients: pork tenderloin, garlic moss, onion, fungus, salt, egg, pepper, cooking wine, starch, cooking oil, green onion, ginger, garlic, aged vinegar, soy sauce, dark soy sauce, chicken essence.
Handled Ingredients:
After making oily meat, choose the pork's tenderloin to make. When cutting this slice of meat, we should be careful not to cut it too small. Generally we cut to the length of the thumb, three centimeters wide, cut to two millimeters thick size is better. After cutting, sizing the meat slices, first add some salt to the meat slices, add a small amount of water according to the amount of meat, and let the salt and water moisturize the meat. After the meat slices are sticky, add a whole egg, scratch and knead, then add a little pepper to fishy, then add cooking wine, continue to scratch until sticky, that is, the egg liquid basically melts into the meat slices; then, add starch, scratch and knead until sticky; finally add some sesame oil and seal it. Marinate for 20 minutes.
Garlic moss cut into sections, onion slices, shallot slices, ginger slices, garlic slices.
make:
1. Heat the oil, wait for the oil to be 50% hot, and we will put down the slices of meat. When the meat slice is lowered, try to give it a scattered bottom, and we form a semi-slippery and half-fried state of the meat slice. Over-oiled meat, as the name suggests, must be over-oiled. We'll fry the slices of meat a little longer.
2. When this slice of meat is basically fried, pour in the garlic moss, onion and fry it slightly. Turn off the heat and remove the oil.
3. Start stir-frying below. Put a little less oil in the pan, add the green onion, ginger, garlic slices, and sauté until fragrant. Put in the meat of the good oil.
4. Start seasoning below. First cook the cooking wine, then add the aged vinegar, then add a little water, add the fungus, add the soy sauce, add some old pumping color, add salt, chicken essence, then add a little pepper to fish, and finally use starch to outline. The water starch here should be slightly thinner, basically the ratio of starch to water is 1:10.
5. After ticking the mustard, we add sesame oil. Stir-fry evenly, and after the juice is collected, we can start the pot and plate it.
This taste is mainly sour over-oiled meat, don't you try to make it?