Every place has some specialties, have you ever eaten oil meat, it is a special dish of Shanxi people, especially popular, if you go to Shanxi must try, before I have eaten oil meat in Shanxi once, since then I remember this taste, when I see the meat slices will always unconsciously think of oil meat, meat slices are smooth and tender, but also with vinegar flavor, and we usually eat the taste is not the same, different, very characteristic.
When making oily meat, the meat slices should first be marinated and sizing, and then over the oil, because this production method is called oil meat, the meat slices have starch egg white wrapping, and after the slippery frying, the meat slices become smooth and tender, deeply loved by people, stir-frying can be matched with different ingredients, such as garlic moss, winter shoots, cabbage, etc., but to say that the best way to eat, to count garlic moss fried oil meat, color matching is more attractive, it can be said that the color and flavor are complete.
If you have not eaten oily meat, it does not matter, we can do it ourselves, fried oil meat is particularly exquisite, to know how to sizing the meat slices? How to fry sliced meat? When is vinegar appropriate? These are all things that must be mastered in order to do a good job of oily meat.
I followed a master to learn the production of oil meat, after making it myself, I found that the taste and texture of the previous food are the same, very delicious, today to share with you the correct method, according to this method, the meat slices are smooth and tender, with vinegar aroma, really delicious.
Friends who don't know how to do it or haven't eaten it quickly follow it, each step is very detailed, it's worth seeing.
Fried pork in oil
Ingredients: Pork tenderloin, garlic moss, black fungus, ginger, green onion, garlic, peppercorns, salt, white pepper, chicken essence, soy sauce, aged vinegar, egg whites, starch, cooking oil
Wash the peppercorns again, put them in a small bowl, add some boiling water to it, cover the lid and soak, this is to make pepper water, etc. When the meat will be fried, it should be used.
Black fungus put in clean water to grab a few times, sprinkle a spoonful of salt, continue to grasp with your hands, catch the salt melted, cover the lid will be black fungus soaked soft, add salt bubble hair faster, a small skill, do not know friends can use it.
Pork with tenderloin is the best, taste better, cut into thin slices, enlarge the bowl, add a little aged vinegar, salt and white pepper, add an egg white and a little corn starch, stir well with chopsticks, let the meat slices wrapped in a thin layer of pulp, stir well, then add cooking oil to stir the water, marinate for ten minutes.
Wash and cut the garlic moss into small pieces, remove the roots after soaking the fungus, wash and set aside, wash and cut the onion, ginger and garlic.
Heat the wok over high heat, add cooking oil, the amount of oil should be more, when the oil is heated to 50% hot, pour the meat slices into the pot, and then use chopsticks to quickly slip away, after continuous stirring, the meat slices become white, immediately put out, do not delay time.
When the wok is left with oil, when heated to 50% heat, the onion ginger garlic is poured into the pot and stir-fried, be sure to heat the oil into the pot, so that the aroma can be fried, the dish will carry the aroma, and then the garlic moss will be poured into the pot and fried until it is broken.
Then pour the black fungus into the pot, quickly stir-fry, after half a minute, pour the meat slices into the pot, pour a small amount of aged vinegar on the side of the pot, quickly stir-fry, after the vinegar aroma, add soy sauce, salt, chicken essence stir-fry.
Finally, add pepper water, mix a little water starch into the pot, stir-fry over high heat until thick and ready to go out. A fragrant over-oiled meat plate, can't help but eat a bite, the meat slices are smooth and tender, with vinegar aroma, endless aftertaste.
Now everyone will have fried the oil meat, master these points:
When the meat slices are marinated, in addition to adding salt and starch, egg whites and aged vinegar should also be added, egg whites can make the meat slices more smooth and tender, and a little aged vinegar can make the meat slices have a vinegar flavor;
When frying meat slices, the oil in the pot must be more than the oil of the usual stir-fry, and the oil temperature should be burned to warmth, and the meat slices should be poured into the oil pot, and the chopsticks need to be used to quickly slip away, which can prevent the meat slices from sticking, and can also make the meat slices heat more evenly, shorten the time to stay in the pot, then the meat slices will be more tender and tender, and will not be firewood;
When is it appropriate to put vinegar when you have fried the oily meat? The correct approach is to pour the slices of meat into the pot immediately with aged vinegar, so that when the slices of meat and side dishes are fried, they will volatilize some sourness, leaving a lot of vinegar flavor, then the taste of this dish will be more delicious.