This kind of slippery meat in Hubei is very famous. Although there are many manufacturing techniques, it tastes surprisingly delicious. There are many meat dishes in my house today. I just made a slippery meat soup with them. It's very good! You should try it. Although this dish is mainly made of pig fat, it is especially popular with the elderly because of its skillful cooking, oily, soft and mellow taste, fat but not greasy, and meaningful flavor.

Yingshan Liurou is a famous dish in Hubei Province, which was once included in the three famous dishes of Chu and China cookbooks.

Hubei cuisine. According to folklore, during the Kaiyuan period of the Tang Dynasty, there was a chef named Zhan in Yingshan, and his skill in cooking slippery meat was superb. He cut the pork belly into small pieces, mixed with flour, and added ten kinds of ingredients such as egg white, onion and ginger, fried it first, then slipped it, and then stewed it to make a dish with golden color and a shape like tofu. Tang Xuanzong ate this dish and found it particularly delicious and refreshing. He slipped into his throat without chewing carefully, calling it "slippery meat" Since then, the chef named Zhan has stayed in the palace as a royal chef, and "slippery meat" has also become famous and spread all over the world.

material

Ingredients: 500g of fat,100g; Eggs;

Accessories: 50g of oil, 3g of salt, 5g of soy sauce, proper amount of broth, 3g of onion, 20g of broad bean starch, 5g of ginger, 2g of monosodium glutamate 1g and pepper.

Yingshan slippery meat

1

Peel and wash the meat.

2

Cut into 2 cm square pieces.

three

Soak in clear water for 10 minute, take it out and drain it in a bowl.

four

Add 2 grams of refined salt and monosodium glutamate.

five

Join Jiang Mo.

six

Add starch

seven

Mix the above seasonings evenly.

eight

Beat another egg and beat it into egg liquid.

nine

Add the dug egg liquid into the bowl, stir well and then size it.

10

Put the wok on the fire, add the vegetable oil and heat it to 70% heat.

1 1

Then spread the meat in the pot and fry it for 10 minutes. When it turns golden yellow, pour it into a colander and drain the oil.

12

Cool slightly, put it in a bowl, put it in a cage, steam for 1 hour, take it out and buckle it into a soup plate.

13

Put the wok on the fire, add pork soup, soy sauce and monosodium glutamate, and bring to a boil.

14

Add vegetables and pepper and pour them on the meat.

skill

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 delicious and the meat is lubricated.