Cut the tenderloin into half-centimeter thin strips, add starch and egg white to make a paste, put it into the strips for sizing, boil the water in the pot, put it into the strips for about one minute when the water is slightly boiling (keep it slightly boiling), and take it out and put it into cold water. When eating, the soup boils and the meat slides down. Add salt, pepper, chicken essence, garlic, vinegar and sesame oil when taking out. Delicious and slippery meat is ready.
Soak in water for 10 minute, take out and pour into a bowl. Add monosodium glutamate, 2g chicken essence, Jiang Mo and starch into pork and stir. Beat the eggs in the bowl, stir well, beat them, and heat the vegetable oil in the pot to 70% heat. Spread the meat in the pot, fry until golden brown for about ten minutes, and take it out. After the meat is cooled, put it in a bowl and steam for one hour. Take out and buckle the soup plate. Let the fire boil and drain the oil. Add 200g pork soup. Soy sauce and monosodium glutamate are cooked together. After boiling, thicken and remove the pot from the fire. Add pepper, chopped green onion and drizzle with meat.
The process of making slippery meat is very simple. First, prepare lean meat, wash and chop it, then sprinkle appropriate amount of sweet potato powder on the meat, add boiling water and stir well. Finally, put the stirred meat into the pot with a round spoon and add seasoning according to your own taste. There are mainly three steps: curing, hanging pulp and retting! Flavors vary from place to place! Some are mainly umami, some are mainly five flavors, and the tastes are different, but they are all based on smooth taste!
Slippery meat is a famous local dish in Guangshui City, which is cooked by almost every household. Mainly made of lean meat and (sweet potato powder or sweet potato powder) as main raw materials. According to the taste, add appropriate amount of salt, pepper, onion, ginger, garlic and other condiments, and knead into a dry paste. When the fire is boiling, the size of the two index fingers should not be too regular, and it can be used as a staple food or dish when it is cooked until it floats.