Mr. Zhang is a native of Shanxi and is good at tasting and cooking. Over-oiled meat is a classic of Jinwei and has been rated as "Taiyuan Top Ten Famous Foods". Before I met Mr. Zhang, I didn't know about this dish, and I never looked at it more than once in the menu, because this dish of "over-oiled meat" looks too peaceful and unremarkable! Like a mother's perfunctory stir-fry, stir-fry all kinds of vegetables and meat in one pot! But after tasting it, Fang Zhi is different: the pork is crisp and tender, the dish is fragrant, and the slight sourness of the soup just relieves the grease of the fried meat. If making this dish is like painting a dragon, vinegar is the finishing touch, and if making this dish is doing chemical experiments, vinegar is definitely a key catalyst.
As a recorder, and a "taster" who gives praise, I organize the recipes as follows:
1, first of all, in advance to soak the material water, there are peppercorns, star anise, fragrant leaves in the material water, must be soaked in advance, the material water is a rapid frying case, the dish can also be soaked in the aroma of the reason, direct feeding does not have this effect;
2, foam fungus, cut the dish, this dish is generally garlic, can also be paired with other dishes, cut the pork, pork cut into even slices;
3. Mix pork with eggs and starch to sizing;
4: Fry the pork slices in a frying pan until they are golden brown.
5: Heat the oil in another pot and sauté the onion, ginger and garlic until fragrant;
6, under the vegetables, fungus stir-fry, pour into the soaked water and soy sauce, salt seasoning;
7, put the fried pork into the pot, put in the appropriate amount of soy sauce to increase the flavor;
8: Before stir-frying, pour in the appropriate amount of Shanxi old vinegar.
Over-oiled meat finished.
Mr. Zhang's menu is updated from time to time...