How to make Shanxi oily meat delicious? There are two spices that are the key, and one less taste is not authentic

 Today I will share with you the classic Shanxi oily meat method, the meat slices are tender and smooth, and the vinegar is fragrant, and I have learned to ensure that your family praises you as a chef.

【Shanxi Oily Meat】

Ingredients: 200 grams of tenderloin, 150 grams of garlic, an egg, an appropriate amount of corn starch, a little black fungus, salt, light soy sauce, dark soy sauce, Shanxi old vinegar, Sichuan pepper, star anise, green onion, ginger and garlic, water starch.

Steps:

1. First of all, let's deal with the meat slices, cut the meat slices into thin slices thick with a one-yuan coin, put them in a bowl, add a little salt and vinegar, grab and mix the meat slices with their hands, and then beat an egg after the meat slices are sticky, add two spoons of starch, and continue to grasp and mix to starch the meat slices.

2. Cut the garlic moss into small pieces, and pick and wash the black fungus.

3. Add a bowl of water to the pot, add 3 grams of pepper and 1 gram of star anise after the water boils, cook for 2 minutes and then put it out to cool.

4. Add oil to the pot, when the oil temperature is boiled to four percent hot, put the batted meat slices into the pot, and use chopsticks to slide the meat slices immediately after the meat slices are put into the pot, and all the meat slices are slid until they change color and are basically cooked, and we take out the meat slices for later use.

5. Leave a little base oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant, then add the garlic sprouts and fungus and stir-fry a few times; After the aroma of garlic moss is fried, add the meat slices, and add a circle of Shanxi aged vinegar of more than 5 degrees along the edge of the pot to cook the vinegar fragrance. Shanxi aged vinegar above 5 degrees is also the key to the flavor of this dish, if you use low-degree vinegar, the taste will be much worse.

6. Add the vinegar and stir-fry a few times over high heat, then start seasoning, add salt, light soy sauce, dark soy sauce, and a spoonful of pepper water, and continue to stir-fry.

7. Finally, add a little water starch to thicken, turn on high heat to reduce the juice, so that the sauce slightly wraps the meat slices and can be cooked.

Final Summary:

I have made oily meat, and the two seasonings of high-concentration pepper water and high Shanxi old vinegar are the key points, and many friends just ignore these two points, resulting in the oily meat they have made is not delicious.

Next time I make oily meat, you can try this method, it is really delicious.