Yingshan sliced meat is one of the traditional famous dishes in Hubei, and it has been rated as one of the top ten famous dishes in Hubei by netizens.
Yingshan Slippery Meat has been circulating in Hubei and other areas for a long time, and it has also derived different flavors. But because the slippery meat came from the chef Ma of Yingshan (now Guangshui, Hubei). Therefore, Yingshan slippery meat is the most primitive of all slippery meat. And in Yingshan, as long as there are important occasions, there must be slippery meat, and Yingshan chefs will do it well. Streets and alleys. As long as you get to the restaurant, you can eat slippery meat. . .
raw-food material
Pig fat, pepper, salt, eggs, soy sauce, broth, chopped green onion, wet starch, Jiang Mo, vegetable oil, monosodium glutamate.
manufacturing method
1. Peel the pork, clean it, cut it into 2cm square pieces, soak it in clear water for 10 minute, take it out and drain it, put it in a bowl, add 2g of refined salt, 2g of monosodium glutamate, 2g of Jiang Mo and 2g of starch, 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.
Food characteristics
"Yingshan Sliced Meat" takes pig fat as the main raw material, but it is especially popular with the elderly because of its ingenious cooking, oily, soft and mellow taste, fat but not greasy, and meaningful flavor.