The pot collapsed meat slices are not only available in Mingshui. Because the earliest series of pot collapsed dish is from Shandong area, as early as the Ming Dynasty Shandong Jinan appeared pot collapsed meat dish, but Mingshui's pot collapsed pork slice is the best flavor, because this dish Mingshui's way of doing it is different from the other places, the taste is unique.

Traditionally, sliced pork is dipped in egg, fried on both sides until golden brown, and then lightly stir-fried, which is delicious. In contrast, Mingshui's pot-poached pork is made from pork loin or vagina with egg, fried in oil and gently stir-fried with vegetables, which is very tasty.

Pot collapsed meat slices practice

Cut the meat into large slices, the thickness of a coin can be, with egg yolk paste, 7 two meat with two egg yolks. If you are a home user, you can use the whole egg. Then use a small amount of wet starch to grab the paste once more, burst the pan with scallions, add soy sauce, MSG, a little salt, and then at the same time into the meat with the ingredients, stir fry a few times out of the pan. A delicious Ming Shui pot collapse meat is ready.