Over-oiled meat is a famous dish in Shanxi. In Shanxi, it is almost a dish that every housewife will make, and it is also a dish that many people from snacks to large dishes believe that we have such a feeling for every Shanxi person, for every Shanxi person, there is such a feeling that every Pepsi celebration will have oil meat, friends who have often eaten oil meat, as long as they smell the taste, they know whether it is authentic. Although the oiled meat is delicious, it is not easy to make, except for the meat curing and oil, the condiments are different from other dishes. As an authentic Shanxi person, Xiaobian also shared the authentic Shanxi meat eating method for everyone, from pickling, refueling, cooking, thickening, the process is exhaustive, learn to pack at home You can also make a plate of authentic meat. If you like it, you can like and pay attention to the collection
Ingredients to prepare:
Tenderloin 200 g.
Garlic moss 150 g,
Black fungus 50 g,
One egg,
Starch to taste, green onion, ginger, a little garlic, salt, soy sauce, soy sauce, pepper, star anise, water starch.
Step 1, made oil meat, pepper water is very important to use spices, without pepper water, it will not come out of our Shanxi taste. Take 4 grams of dried peppercorns and 2 grams of star anise products in a pot, add the right amount of water, cook on high heat for 2 minutes, cook until fragrant, and then let cool and set aside.
Step 2, pepper water in many Shanxi dishes need to be used often, can be developed to achieve the effect of fishy, fragrant, flavorful.
Step 3, Take 200 kerry ridge meat, cut into pieces of meat as thick as a dollar coin, put it in a bowl, add 1 gram of salt and 1 gram of vinegar, mix well, add the meat slices with starch, then add cooking oil, spread with chopsticks, and set aside.
Step 4: Cut the garlic moss into small pieces and tear the soaked fungus into small pieces. There are many side dishes for stir-frying meat, but the most classic is the garlic moss stir-fried meat. Of course, Taiyuan magnolia slices fried meat, Datong scallion fried meat, pingding cabbage stir-fried meat are good.
Step 5, burn wide oil in the pot, the oil temperature is 40% hot, put the meat slices under the pot, use chopsticks to scatter the meat slices, the time to slide the meat slices is between 20-30 seconds, the meat slices are slid until they change color, and they are fished out, remember that we do not slip for too long.
Step 6: Leave the bottom oil in the wok, fry the shallots, ginger and garlic after the oil is hot, then add garlic moss and fungus and stir-fry a few times, and add slices of meat after stir-frying garlic moss. At this time, pour Shanxi old vinegar along the pot, cook the vinegar flavor and add a spoonful of pepper water, then add salt and soy sauce to taste, stir-fry over high heat.
Step 7, stir-fry the garlic moss until crushed, add the seasoning, pour in the water starch, add a little oil, turn on the heat and stir-fry quickly several times, so that the sauce completely covers the ingredients and out of the pan.
Tips:
1, made of oily meat does not need to carry out too much seasoning taste, pepper water, salt, soy sauce, soy sauce is enough, so that the fried over-oil meat is our Shanxi flavor.
2, when frying meat, adding vinegar is the key, it is best to add vinegar in the next piece of meat, high temperature cooking process can make the acetic acid into vinegar taste, greatly improving the flavor of this dish.
3, the last must be hooked.