Over oil meat practice is as follows:
Ingredients: tenderloin, garlic moss, hydroponic fungus, an egg, starch, onion, ginger, garlic, salt, soy sauce, old soy sauce, peppercorns, anise, water starch.
1, do over oil meat, pepper water is a very important flavor seasoning, no pepper water, can not come out of that flavor. Take 4 grams of dried peppercorns and 2 grams of star anise in a pot, add the right amount of water, cook over high heat for 2 minutes, cook out the flavor and let it cool.
2, take 200 grams of tenderloin, along the grain cut into uniform thickness of the meat slices, put in a bowl, add 1 gram of salt and 1 gram of vinegar, mix well, the meat slices grab the gelatinous after the beating of an egg, add an appropriate amount of starch, continue to mix the meat slices, the meat slices of sizing and then add cooking oil, use chopsticks to disperse, standby.
3, cut the garlic clover into small pieces, soaked fungus torn into small pieces. There are many kinds of side dishes for pork in oil, but the most classic one is garlic moss pork in oil. Of course, Taiyuan's yucca slices pork in oil, Datong's onion pork in oil, and Pingding's cabbage pork in oil are all good too.
4, the pot to burn a wide range of oil, oil temperature burned to 40% hot, the meat into the pot, with chopsticks to the meat scattered, slip the meat between 20-30 seconds, the meat slipped to the discoloration of the fish out, remember not to slip too long.
5, frying pan to stay in the bottom of the oil, when the oil is hot, sautéed onion, ginger and garlic, and then add the garlic moss and fungus stir-fry a few times, stir-fry garlic moss flavor, add the meat, this time along the side of the pan into the Shanxi old vinegar, cooking vinegar flavor, and then add a fried tablespoon of pepper water, and then add salt, soy sauce, seasoning, and open the high heat stir-fry.
6, the garlic moss stir-fried to the raw after adding the old pump color, dripping into the water starch thickening, add a little oil, open high heat and stir fry a few times quickly, so that the gravy completely wrapped around the ingredients can be out of the pot.