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Origin of oily meat
Oily meat

Raw materials:

200g lean pork (tenderloin or ingot meat), half an egg, cooked lard, onion, ginger, garlic, magnolia slice, fungus, spinach, soy sauce, vinegar, refined salt, cooking wine and wet starch.

Production method:

1. First, cut the lean pork into small slices with a width of 1.6 cm, a length of 2.6 cm and a thickness of 3 mm, put them in a small bowl, add a little bottom flavor, then add half an egg and a little wet starch, and grab and size them evenly; Wash and tear the fungus into small pieces, and wash and cut the spinach.

2. Fill a small bowl with a proper amount of clear soup, add a little soy sauce, refined salt, cooking wine and wet starch, and make juice for later use; Put some oil in the wok. When it is 60% hot, put in the meat slices, fork them with meat, and take them out when they are golden.

Leave the oil at the bottom in the pot. When the oil is hot, put the water chestnut onion, garlic slices and Jiang Mo wok, add the meat slices, magnolia slices, auricularia auricula and spinach to stir fry, then add vinegar to stir fry, add the mixed juice, stir fry evenly, and pour in the oil.

Features: golden color, crisp, tender and fragrant.

History: It is said that this dish originated in the Ming Dynasty.

It was originally a famous dish in the government, and later spread to the people in Taiyuan, and then gradually spread to other places in Shanxi.

"Oily meat" is found in Jiangsu, Shanghai and Zhejiang, but the oily meat in Shanxi is different in material selection and production, and has strong local characteristics in Shanxi.

Oily meat [Shanxi famous dish]

[Main materials and auxiliary materials]

200g pig pole and garlic cloves. 5g。

Canned winter bamboo shoots. 20g yellow sauce 2.5g

Auricularia auricula 15g balsamic vinegar 2.5g

Cucumber. 25g pepper water 5g.

5g of green onion with soy sauce. 15g washed.

2.5g of fresh ginger and 2g of refined salt.

Jiu Shao. 5g wet starch 85 g.

2.5g monosodium glutamate and 2 eggs.

Sesame oil 15g chicken soup .50g.

Boiled lard. 500 grams

[Cooking method]

1. Remove the film, white tendons and fat from the shoulder pole meat, put it horizontally on the chopping block, cut the raw materials into strips with a thickness of 0.33 cm by flat knife, then put it flat on the chopping block, and then obliquely cut it with a straight knife to grow into rectangular pieces with a width of 6.6 cm.

2. Cut winter bamboo shoots and cucumbers into pieces as big as meat, large pieces of black fungus into small pieces, large pieces of green beans into onions, peeled ginger into ginger rice, and sliced garlic cloves.

3. Put the sliced meat into a bowl, add yellow sauce, pepper water, soy sauce (5g) and salt, mix well and marinate for 8h.

4. Blanch the winter bamboo shoots. If it is too cold, put the clear water in a small bowl.

Add auricularia auricula and cucumber slices, chicken soup, Shaoxing wine, monosodium glutamate, soy sauce (10g) and wet starch (10g) to make sauce.

5. In the wok, put the pork slices soaked by people when the lard is burned to 50% heat, quickly push them away with chopsticks, slide for about 5 ~ 6 seconds, and drain the oil in the colander.

Put lard (15g) into a wok, stir-fry onion slices, Jiang Mo slices and garlic slices, cook the sliced meat with oil, then pour in the prepared sauce, stir well, and pour in lard (15g) to serve.

[Process key]

1. "Overoiled meat" is famous for its oil heat transfer, and temperature is the most important and the key to success.

When operating, the oil temperature should be around 165℃, and the best oiling can make the meat slices smooth and smooth, dry but not hard, and golden in color.

When the oil temperature is high, the meat pieces stick together and the external coke is endogenous. The oil temperature is low, it is easy to lose paste and deform, and the meat is old and hard.

2. The sliced meat should be soaked for enough time to ensure the texture and flavor of this dish. Stir several times in the middle to make it more moist and even, and cover it with a wet cloth to prevent air drying.

3. In the process of heating and seasoning, this dish is seasoned with vinegar. The main points of vinegar are timely, moderate and appropriate, so as to achieve the purpose of removing fishy smell and enhancing fragrance. There must be enough firepower when operating, and seize the opportunity.

To make this dish, you must use clean cooked pig fat, so that the dish can play its due flavor. The lard extracted from fat is even worse, and other oils are even less effective.

[Flavor characteristics]

1. "Oily meat" is one of the famous dishes in Shanxi. It was a famous official dish at first, then spread to Taiyuan and gradually spread in Shanxi.

After the improvement of chefs in past dynasties, this dish has reached a relatively perfect level. Because Shanxi's "oily meat" has its own uniqueness from material selection to cutting, from pickling to cooking, especially in the use of seasonings, which clearly reflects the local flavor characteristics of Shanxi.

Shanxi people are jealous, and they are very particular about cooking with vinegar. The method of using vinegar in this dish is an example.

2. The requirements of this dish: golden and bright in color, salty in taste and little in vinegar, soft in texture, transparent in juice, not thin or thick, and slightly bright in oil.

3. There are many sister varieties of "oily meat" in Shanxi, such as "red and white oily meat", mainly pork tenderloin and chicken breast; "oily sea cucumber" refers to sea cucumber soaked in water as the main ingredient of this dish.

There are also varieties such as "oily pork kidney flower", which have different textures and different flavors. They can be used not only to make wine, but also to make noodles. This is an ideal delicacy.

How to eat and where to produce it ~

I hope it helps you.