Over-oiled meat is a famous dish in Shanxi, in Shanxi, almost every housewife will make a dish, but also a lot of people from snacks to large dishes, many Shanxi people who work or study outside, after returning home, they will eat this mouthful of oily meat.
I believe that for every Shanxi person, for the oily meat has a special feeling, the mother fried over-oiled meat, red and white happy on the oily meat, think about it can make people appetite, often eat oily meat friends, as long as a smell, you know whether it is authentic.
Although the oiled meat is delicious, it is not easy to make, except that the meat slices are marinated and over-oiled, and the combination of spices is different from other dishes. Today Xiaobian will share with you the authentic Shanxi oily meat method, from pickling, sliding oil, cooking, hooking, the process is detailed, learned to wrap you at home can also make a plate of authentic over-oiled meat.
<h1 class="pgc-h-arrow-right" data-track="4" >.jpg</h1>
Ingredients: 200 grams of tenderloin, 150 grams of garlic moss, 50 grams of water fungus, 1 egg, starch, a little green onion, ginger and garlic, salt, soy sauce, dark soy sauce, peppercorns, star anise, water starch.
1, made of oil meat, pepper water is a very important flavor, no pepper water, you can not come out of that taste. Take 4 grams of dried peppercorns and 2 grams of star anise in a pot, add the right amount of water, cook on high heat for 2 minutes, cook until fragrant, and then let cool.
Pepper water is often used in many Shanxi dishes, which can play a role in removing fishiness, increasing fragrance and flavoring.
2, take 200 kerry ridge meat, cut into one yuan coin thick slices along the texture, put it in a bowl, add 1 gram of salt and 1 gram of aged vinegar, grasp and mix evenly, grab the meat slices and beat an egg, add the appropriate amount of starch, continue to grasp and mix the meat slices, sizing the meat slices and then add cooking oil, use chopsticks to scatter, set aside.
3: Cut the garlic moss into small pieces and tear the soaked fungus into small pieces. There are many kinds of side dishes of oily meat, but the most classic is the garlic moss over oil meat, of course, Taiyuan's magnolia slices over oil meat, Datong scallions over oil meat, and flat cabbage over oil meat are also good.
4, the pot to burn wide oil, oil temperature to 40% hot, the meat slices under the pot, with chopsticks to spread the meat slices, sliding meat slices between 20-30 seconds, the meat slices slid until discolored on the fish out, remember not to slip too long.
5, leave the bottom oil in the wok, fry the chives ginger garlic after the oil is hot, then add the garlic moss and wood ear and stir-fry a few times, fry the aroma of garlic moss and add the meat slices, this time along the edge of the pot pour into the Shanxi old vinegar, cook the vinegar aroma and then add a spoonful of pepper water, then add salt, soy sauce seasoning, turn on high heat and stir-fry.
6, fry the garlic moss until it is broken, add the old soy sauce color, pour in the water starch to outline the sauce, add a little bright oil, turn on the high heat and quickly stir-fry a few times, so that the sauce can completely wrap the ingredients and you can get out of the pot.
<h1 class="pgc-h-arrow-right" data-track="13" > tips:</h1>
1, made of oil meat does not need too much seasoning taste, pepper water, salt, soy sauce, soy sauce is enough, so that the fried oily meat is that taste.
2, fried oil meat, when to add vinegar is the key point, it is best to add vinegar when the meat slices, high temperature cooking process can make the acetic acid into vinegar aroma, to a large extent enhance the aroma of this dish.
3, in the end, be sure to hook the mustard, lock the fresh flavor of this dish, so that the oily meat can taste enough.
I am a small crispy meat delicacy, if you like my articles, remember to collect, like, forward Oh! If you have any comments and suggestions, you can leave a comment below!