material

Pork lean meat

Garlic moss

wood ear

Eggs (of hens)

starch

Cooking wine

edible oil

Onions, ginger and garlic

Zanthoxylum bungeanum and star anise

dark soy sauce

vinegar

salt

chicken essence

sesame oil

The practice of oily meat in Shanxi (birthplace edition)

1 Grab a handful of pepper and 2-3 aniseed, add water to boil, and simmer for 5- 10 minutes. (Of course, you can also use cooking wine directly, but if you are not afraid of trouble, you should still boil it with Chili and aniseed. It tastes different. This kind of water can be used not only for cooking oily meat, but also for frying meat and pickled fish.

Cut the lean meat into long thin slices.

3 Put the sliced meat into a bowl, add cooking wine, an egg white and 3 tablespoons of starch to make the sliced meat hang evenly. In the old recipe, only egg white was used instead of egg yolk. The hanging paste is thick, there is no excess soup, no dry powder, and the meat slices stick together. You can add a little salad oil, and the sliced meat will disperse more easily after cooking.

4 Tear the fungus, cut the garlic moss into sections, slice the onion and garlic, and shred the ginger.

5 burn oil in the pot, and there is a lot of oil. When chopsticks are put into oil and there are bubbles, cut the meat slices in, spread them out and fry them until golden brown.

6 fry the meat slices and remove them for later use.

7 Leave the bottom oil in the wok and saute the onion, ginger and garlic. Pour in the fried meat slices, add soy sauce, aged vinegar, a tablespoon of pepper and aniseed water, and stir well. At this time, you will smell vinegar everywhere in the kitchen. Don't worry. Old vinegar won't make the meat sour. Old vinegar will soften the meat. )

8 add garlic moss and fungus and stir well, add the right amount of salt.

9 Add appropriate amount of boiling water, cover with medium heat and stew for 5 minutes.

10 Add chicken essence, stir well, add a little starch thickening, and pour in a little sesame oil.