How to make Shanxi oily meat delicious? Master a few skills, the meat slices are tender, and the vinegar is salty and fresh

 

Oily pork is a famous dish in Shanxi, and in Shanxi, almost every housewife will make a dish                                                                                                 

Today, I will share with you the authentic Shanxi oily meat practice, from pickling, oiling, cooking, thickening, the process is detailed and there is no omission, and I learned to make a plate of authentic oily meat at home.               

【Oily pork】

Ingredients: 200 grams of tenderloin, 150 grams of garlic moss, 50 grams of water fungus, 1 egg, appropriate amount of starch, a little green onion, ginger and garlic, salt, light soy sauce, dark soy sauce, Sichuan pepper, star anise, water starch.

1. I have made oily meat, pepper water is a very important seasoning, without pepper water, you can't get that taste. Take 4 grams of dried peppercorns and 2 grams of star anise and put them in a pot, add an appropriate amount of water, cook over high heat for 2 minutes, cook out the fragrance and let it cool for later use.

Sichuan pepper water is often used in many Shanxi dishes, which can play a role in removing fishiness, increasing flavor and enhancing flavor.

2. Take 200 grams of tenderloin, cut it into a one-yuan coin thick meat slice along the texture, put it in a bowl, add 1 gram of salt and 1 gram of aged vinegar, grasp and mix evenly, beat an egg after grabbing the gelatinous meat slices, add an appropriate amount of starch, continue to grasp and mix the meat slices, add cooking oil after starching the meat slices, disperse them with chopsticks, and 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 for oily meat, but the most classic is the garlic moss oily meat, of course, Taiyuan's magnolia slices are oily, Datong's green onions are oily, and Pingding's cabbage is oily.

4. Heat wide oil in the pot, the oil temperature is heated to 40%, put the meat slices in the pot, use chopsticks to disperse the meat slices, and slide the meat slices for 20-30 seconds.

5. Leave the bottom oil in the wok, fry the shallots, ginger and garlic after the oil is hot, then add the garlic moss and fungus and stir-fry a few times, add the meat slices after the fragrance of the garlic moss, at this time pour Shanxi old vinegar along the edge of the pot, cook the vinegar fragrance and then add a fried spoon of pepper water, then add salt and light soy sauce to taste, turn on high heat and stir-fry.

6. Stir-fry the garlic moss until it is broken, add dark soy sauce to adjust the color, pour in the water starch to thicken, add a little oil, turn on the high heat and stir-fry a few times, so that the sauce completely wraps the ingredients and can be out of the pot.

Tips:

1. You don't need too much seasoning flavor to make oily meat, pepper water, salt, light soy sauce, and dark soy sauce are enough, so that the fried oily meat is that flavor.

2. After frying the oily meat, when to add vinegar is the key point, it is best to add vinegar when the meat is sliced, and the acetic acid can become vinegar fragrant during the high-temperature cooking process, which greatly enhances the fragrance of the dish.

3. Finally, it must be thickened to lock in the fresh flavor of the dish, so that the oily meat can taste enough.