After frying the oily meat, put vinegar first or then vinegar, teach you the correct way, the meat slices are tender and fragrant

In Shanxi, there is such a dish, the vinegar is fragrant, tender and delicious, it is a dish that many Shanxi people are particularly good at, this dish is the oily meat.

Today I will share with you the practice of Shanxi oily meat, master several details, and make you make oily meat with strong vinegar fragrance and tender meat slices.    

---【Shanxi Oily Meat】---

Prepare ingredients: 300 grams of lean pork, 150 grams of garlic sprouts, 10 grams of black fungus, appropriate amount of salt, 2 grams of Sichuan pepper, 2 grams of star anise, a little chopped green onion, a little garlic slices, a little ginger, an appropriate amount of light soy sauce, a little dark soy sauce, an appropriate amount of aged vinegar, an appropriate amount of starch, and an egg.

Steps:

1. Prepare a small bowl, add 3 grams of Sichuan pepper and 2 grams of star anise to the bowl, then add an appropriate amount of boiling water, cover the lid, leach out the fragrance of spices, and let it cool for later use.

2. Soak the black fungus in advance with water, pick and wash it for later use; Wash the garlic sprouts and cut them into small pieces for later use.

3. Remove the fascia of the lean pork, cut it into slices thick with a one-yuan coin, put it in a basin, add 2 grams of salt, 1 gram of white pepper, 2 grams of aged vinegar, and stir well with chopsticks; Then beat in an egg, add an appropriate amount of cornstarch and stir well, so that the surface of the meat slices is coated with a thin layer of slurry, and then add an appropriate amount of cooking oil and mix well, set aside.

4. Heat the wok first, then add a little more cooking oil, the oil temperature is about 40% hot, put the batted meat slices into the pot, and then use chopsticks to quickly disperse, remove all the meat slices to prevent adhesion between the meat slices, and slide the meat slices until they change color and put them out for later use. The oil temperature of the slippery meat slices should not be too high, and the oil temperature of forty percent can be used; The time should not be too long, about 30 seconds, which is the key to ensure that the meat slices are tender and non-sticky.

5. Leave some base oil in the wok, add chopped green onions, garlic slices and ginger slices to stir-fry the fragrance after the oil is hot, and then add the garlic sprouts and black fungus to stir-fry the fragrance of garlic sprouts.

6. Then put the meat slices into the pot, pour an appropriate amount of aged vinegar along the edge of the pot immediately after the meat slices are put into the pot, add an appropriate amount of salt, a little monosodium glutamate, a little light soy sauce to taste after cooking the vinegar fragrance, stir-fry a few times and then add a little chilled pepper water. After stir-frying the oily meat, be sure to add aged vinegar in advance, so that the vinegar will be very fragrant and not very sour.

7. Finally, add a little water starch to thicken the thickener, then add a little dark soy sauce to adjust the color, stir-fry evenly, and then put it out of the pot and put it on the plate.

Tips:

1. Add a little aged vinegar when marinating the meat slices, which can make the meat slices more tender and smooth, and have a faint vinegar fragrance.

2. When the meat slices are oily, the oil temperature should not be too high, and the time should not be too long, so you must master it well, otherwise the taste of the meat slices will be old and fat.

3. After the meat slices are put into the pot, an appropriate amount of aged vinegar is cooked, and in the process of frying, the sour taste of the aged vinegar will be volatilized, and the last thing left is more vinegar fragrance.