According to legend, during the Zhenguan period, Emperor Taizong Li Shimin was ill for a long time. He wrote to the world without thinking about food and drink. Whoever can eat delicious food to satisfy the emperor's appetite will be rewarded. At that time, a chef surnamed Zhan in Yingshan learned about this and went to Chang 'an. When I entered the palace, I carefully prepared a plate of fat but not greasy, smooth and delicious pork dishes for Tang Dazong. I'm afraid the emperor just put the meat in his mouth and tasted it, and the meat slipped down. My mouth is full of fragrance, and after eating a few pieces, my appetite is wide open. Even shouted "slippery meat! Slippery meat! " From then on, the chef named Zhan stayed in the palace as a royal chef, and "slippery meat" became famous all over the world.

manufacturing method

1. Peel and wash, cut into pieces with a square of 2cm, soak in clear water 10 minute, take out and drain, put in a bowl, add 2g of refined salt, 2g of monosodium glutamate, 2g of Jiang Mo and 2g of starch, and then add the egg liquid scooped into the bowl and mix well for sizing.

2. Put the wok on high fire, add vegetable oil and heat it to 70% heat. Spread out the meat pieces and fry for about 10 minutes. When it is golden yellow, pour it into a colander to drain the oil, cool it slightly, put it in a bowl, steam it over high fire for about 1 hour, take it out and buckle it into a soup plate.

3. Put the wok on a strong fire, add pork soup, soy sauce and monosodium glutamate to boil, remove the chopped green onion from the wok and pour pepper on the meat.

Edible instructions

1. After the pork is soaked, it must be peeled, washed and drained to make the starch paste uniform.

2. When frying in the pot, fry in the pot piece by piece for about 10 minutes until the color is Huang Liang and soft.

3. Leave the pot away from the fire when seasoning the soup, so that the juice is thick and fresh, the meat is lubricated and the oil is not greasy.