According to legend, over oil meat originated in the Ming Dynasty, originally a famous dish in the government, and then spread to the folk around Taiyuan, and then gradually spread to other parts of Shanxi. So, the flavor we taste today is quite old-fashioned haha.

Ingredients:

Black fungus, pork loin, egg.

Practice:

1, wild black fungus cold water soaking (you can add a little starch to facilitate the precipitation of impurities, try to soak for more than 2 hours, in order to make the fungus stretching, crisp and tender texture.)

2, pork tenderloin cut into 2CM size, uniform thickness of the meat slices, beat an egg, add two teaspoons of cornstarch, use chopsticks to stir until thick and ready to use;

3, pot of hot oil (3 times the usual frying oil), until the oil temperature reaches eighty percent of the oil temperature under the meat slices fried and chopsticks to disperse, to be turned into a golden brown like the illustrations can be served, the oil control and standby;

4, garlic shoots and soaked black fungus clean, cut into segments and small pieces, drain the water into the frying pan stir fry, add salt, thirteen spices, fresh vegetable essence (chicken essence), stir fry evenly and then poured into the over-oiled slices of meat, cooking soy sauce coloring, continue to stir fry over high heat for 3 minutes and drizzle a very small amount of vinegar;

5, pour in a little water or broth, and then discretionary adjustment of the right amount of salt, and then can be out of the pot after the sauce over high heat.

Tips:

1, the meat slices add egg and starch marinade can make it in the deep-fried stretch expansion, become tender and smooth, and attractive color and very good penetration of taste. When mixing, pay attention to stirring, so that the meat is fully wrapped in eggs and starch;

2, the meat can be judged according to the color of the maturity of the meat, if it becomes golden yellow that is ripe, such as if the red is not enough fire, the frying process, the temperature of the oil should be grasped properly, in order to make the meat is not too fat, the taste of the smooth and tender. In the deep-frying process, in order to ensure that the meat is not fried, 80% of the meat discoloration can be turned off after the fire, with the residual temperature of the cooked meat;

3, mixing into the soy sauce and then add water or broth is in order to dilute the color of the soy sauce, so that the dish color is bright, the water can also be used to make the garlic shoots cooked faster, so that the wood fungus better texture.

PS:

The vinegar of this dish is only a little bit, can increase the aroma and color, but not too early, not too much, it is recommended to use Shanxi old vinegar, taste more authentic.

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