Oiled meat is a famous dish in Shanxi, which is delicious not only with rice, but also with noodles. If you want to make Shanxi oily meat delicious, you must grasp the heat, so that the taste is tender and smooth, oily but not greasy. There are many seasonings used, among which the most critical ones are starch, salt and sugar. Water starch can make the oily meat taste tender and smooth, salt is essential for the basic taste of dishes, and sugar is the key to refreshing. Below I'll share with you the detailed practice of Shanxi's oily meat.

Shanxi's practice of oily meat prepares ingredients: pork rump, fungus, winter bamboo shoots, cucumber, onion, ginger, garlic, salt, soy sauce, soy sauce, yellow wine, eggs and water starch.

1. Cut the fresh meat into thin slices about 3mm thick, then add egg yolk, water starch and 5g soy sauce and mix well.

2. Cut cucumber into horseshoe slices, asparagus with a horizontal knife, onion into horseshoe slices, garlic slices and ginger slices.

3. Heat the pot to 80% heat, add 50 grams of cold oil to 70% heat, fry the meat slices in the pot and take them out.

4.

Pour out 2/3 of the old oil, heat, stir-fry cucumber slices, winter bamboo shoots slices and fungus, add fried meat slices after the fragrance comes out, stir-fry a few times, add clustered ginger slices and garlic slices with soy sauce, a little soy sauce and yellow wine, stir-fry until the fragrance comes out, and take out the pot.

Do a good job in Shanxi's oily meat tips 1. In order to ensure the taste of this dish, it is necessary to marinate the pork for sufficient time and wrap the egg evenly. Add a spoonful of cooking wine, a little salt, spiced powder or ginger powder or shredded ginger, half a spoonful of soy sauce, one egg and one spoonful of flour to the sliced meat, and stir well together. Marinate for more than 15 minutes.

2, the heat of the oil should be well controlled, and the oil temperature should be put into the meat when it is 50% hot. If the oil temperature is too high, the meat will become hard and lose its taste.

3. Auricularia auricula can be soaked in warm water. If the soaking time is not long enough, it can be blanched before frying, which makes it easier to fry and the taste will be softer.

Authentic oily meat pays attention to golden and bright color, bright and transparent juice, salty taste and little jealousy. The sliced meat is tender outside, the young garlic shoots are fresh and sweet, and the fungus is fat and juicy.

Conclusion: The above is the way I share the oily meat in Shanxi. You can try to make it. This dish is very good with rice or noodles.