As one of the "eight bowls" of the boss, over-oiled meat is definitely the most common hard dish. I posted it three times without success, and there are practices of it everywhere.
Ingredients: Preferably tenderloin
Accessories: 20 g fungus, 1/2 onion less, 2-3 slices of carrots, green onion, ginger, garlic, starch, eggs, soy sauce, salt, monosodium glutamate, pepper, pepper water
method:
1. Slice the tenderloin, scrub in water, squeeze out the water, add salt, pepper water, egg white and stir clockwise for about 1 minute, until the meat is tightened, add starch and mix well.
2. Put 600 grams of oil (hot pan cold oil) into the frying pan on the heat, when the oil is 40% hot (about 90 degrees), pour in the marinated meat slices and stroke the oil, and then remove the drainage oil after the meat slices change color
3. Add a small amount of oil to the wok on the heat, add slices of green onion (diagonal cutting), minced ginger, minced garlic, stir-fry the aroma, add fungus, onion, carrot stir-fry, add other accessories, pour in the drained meat slices after heating, stir-fry on high heat until the juice is collected and spray vinegar to get out of the pot.
Datong "over-oiled meat" is characterized by golden and bright color, salty and fresh taste of vinegar, soft texture on the outside and tender on the inside, the juice is appropriately transparent, not thin and not thick, slightly bright oil...
Nowadays, people can also add some other dishes, such as: garlic moss, pepper, potato chips and so on.