It used to be made of lard, but now it may be for health, so it is not used much ~ but if it is used, it will ensure the original flavor of this dish ~

Oily meat is the most famous traditional dish in Shanxi, which has been carefully cooked by several generations of chefs and has been handed down to this day. From February 65438 to February 0957, the oily meat made by the famous chef Wu Wanku was rated as one of the top ten famous foods in Taiyuan by the expert review organized by the city catering company. Later, Zhang, Bai Baoshan, Fang Mingsuo and other famous chefs participated in the city, province and national cooking competitions and won the gold medal, which won glory for the people of Taiyuan. Since the market economy, all restaurants and restaurants dealing in Shanxi rice dishes have oily meat. However, perhaps for some purpose, some restaurants have transformed oily meat into various and unrecognizable ones, and what series of oily meat, Chinese cabbage oily meat, Chili oily meat, spicy oily meat and so on have been derived. In order to meet the needs of diners, onions, garlic sprouts, dried red peppers and soybean sprouts have all been added to the oily meat ... Over time, the original traditional oily meat has been hard to find. In fact, oily meat should make great efforts in the selection of ingredients, side dishes and cooking in order to highlight the rich local characteristics of Shanxi.

1. First, cut the lean pork into small slices with a width of 1.6 cm, a length of 2.6 cm and a thickness of 3 mm, put them in a small bowl, add a little bottom flavor, then add half an egg and a little wet starch, and grab and size them evenly; Wash and tear the fungus into small pieces, and wash and cut the spinach.

2. Fill a small bowl with a proper amount of clear soup, add a little soy sauce, refined salt, cooking wine and wet starch, and make juice for later use; Put some oil in the wok. When it is 60% hot, put in the meat slices, fork them with meat, and take them out when they are golden. Leave the oil at the bottom in the pot. When the oil is hot, put the water chestnut onion, garlic slices and Jiang Mo wok, add the meat slices, magnolia slices, auricularia auricula and spinach to stir fry, then add vinegar to stir fry, add the mixed juice, stir fry evenly, and pour in the oil.