20/kloc-in September, 2008, it was rated as one of the top ten classic dishes in Jilin as "Chinese food".
Dish features
You can tell from the taste that the meat loaf belongs to Northeast cuisine, not Sichuan cuisine. Pot-wrapped meat derived from the meat-skimming section is a classic in Northeast cuisine.
method of work
Practice 1
Food preparation
Ingredients: four liang of lean pork.
Ingredients: a little cucumber, a little winter bamboo shoots.
Seasoning: a little sesame oil, two or two starches, one egg, a little miso, a little soy sauce, a little vinegar, a little sugar, a little Shaoxing wine, a little salt, onion, ginger and garlic.
Production step
1, first cut the meat into slices with a thickness of two halves, then cut it into oblique sections with a width of five and an length of eight, feed it with Shaoxing wine, refined salt and an egg for a while, and then mix the paste with starch and sesame oil.
2. Use a small bowl with Shao wine, sesame oil, sugar, vinegar, vegetarian food, soy sauce and starch to marinate the juice.
3, the sauce in the spoon broadens the oil, when it is burned to 70% heat, fry the meat section in the spoon until it is golden and crisp, and remove it.
4. Leave less bottom oil in a large spoon, stir-fry the onion, ginger, garlic, cucumber slices and winter bamboo shoots a few times, put the fried meat pieces, then pour the right sauce into the spoon, turn it over a few times, and drip sesame oil out of the spoon and put it on the plate.
Practice 2
Food preparation
Ingredients: pork in moderation.
Ingredients: 2~3 green peppers, washed and broken into small pieces, appropriate amount of starch, a little onion, ginger and garlic.
Seasoning: salt, monosodium glutamate, pepper and a little soy sauce.
Production step
1, it is best to choose lean pork loin, cut it into pieces with a length of 3~5 cm and a thickness of 2~3 cm, add a little water to the starch, and hang it evenly.
2. Burn the oil to 70% heat, fry the meat, and remove it when it is golden yellow. Leave a little base oil, add shredded onion and ginger, saute garlic slices until fragrant, pour in green pepper and fried meat, stir fry, add seasoning, hook up and serve.
matters need attention
Don't fry the meat too well and too hard. It's best not to use all starch to catch meat. A little flour will make the meat not too hard and easy to taste.
Don't be afraid not to open the pot immediately when adding the sauce. If there is too much, try to send the soup to the side of the pot with a frying spoon. The heat next to it will make the sauce dry up immediately.
Practice 3
Food preparation
250g pork, green pepper 1 piece, egg 1 piece, a little carrot, a little salt, chicken essence 1 teaspoon, a little tender meat powder, a little pepper powder, a little Italian spice (optional, fresh meat can be flavored after use), a little minced garlic, a little ginger powder and 2 tablespoons soy sauce.
Production step
1, cut the pork into small pieces of about 2-3 cm, add salt, pepper powder and tender meat powder, (Italian spices, optional) and stir well, and add an egg. Marinate 1 hour, and refrigerate overnight in the refrigerator if possible. Wash the side dishes, cut the carrots into thin slices, change the peppers into rhombic triangles (just like yourself), sweet and sour, and adjust the sauce for later use;
2. Pour an appropriate amount of oil into the pot, stick the marinated meat into the batter, put it in the oil pan and fry it until it is tender and tender.
3, leave a small amount of base oil in the pot, and stir-fry the minced garlic and ginger powder with a small fire. Add the oiled meat and stir fry, then add soy sauce, balsamic vinegar, and a little sugar to stir fry quickly, and finally pour in a little water starch.
Please look forward to sharing Zhenjiang minced meat in the next issue! !