Today, I'd like to share with you a unique home-cooked dish "Cumin Sliced Meat". In fact, I think that home cooking is far more difficult to cook than many traditional dishes, because the test of home cooking is not how exquisite your skills are, but your heart. It can be said that whether a home cooking is done well is directly related to your mood and whether you care. Even if it doesn't taste the same as other people's cooking, your family still tastes delicious. Let's share it in detail for everyone. This method of cumin meat slices with strong post-Xinjiang flavor, like friends to learn it quickly.
Cumin sliced meat
1. First of all, we prepare a piece of pork belly, remove the skin, and cut the pork belly into even slices. When you cut it, you can put the pork belly in the refrigerator and freeze it hard, so that it won't slip when you cut it, and the thickness will be more even. After cutting it, put it in clean water and wash it twice, and then squeeze it dry and marinate it.
2. Put 2g of salt, 2g of pepper and a little sugar in the pot to freshen up, pour in some cooking wine to remove the fishy smell, 5g of oyster sauce, 5g of soy sauce, break the green onion and cut it into chopped green onion, pat the ginger and cut it into powder, put it together with the meat slices, and marinate it evenly with your hands for 10 minute, so that the meat slices can absorb the juice and taste.
Wash shallots and coriander, cut them into pieces, put them in the same basin, and then add two spoonfuls of white sesame seeds for later use.
3. According to your own taste, prepare a proper amount of cumin powder and Chili noodles. The green onions can be cut a little more to make the dishes more fragrant. Then prepare 50 grams of starch and put it in a plate. Beat the egg yolks into a bowl and stir them with chopsticks for later use.
4. At this time, the meat slices are also marinated. Pour the egg yolk in, grab and mix evenly, give the meat slices a background color, then pick out the meat slices and remove the onion and ginger inside for later use.
5. Next, let's fry the meat slices, burn the oil in the pan, and turn to low heat when the oil temperature is 50% hot. Put the meat slices with a layer of dry starch in the pan and fry them. The meat slices are fried and set, float on the oil surface, and take them out when they are yellowish.
6. Then raise the oil temperature to 60% heat, turn it into a small torch, put the meat slices in the pot and fry them again for about 30 seconds. When the meat slices are fried, crisp and golden brown, take them out to control the oil.
7. Leave a little base oil in the pot, add the onion slices to saute, pour in the fried meat slices, sprinkle cumin powder and Chili noodles while flipping the pot, let the meat slices be evenly wrapped with seasoning, then pour in coriander, shallots and white sesame seeds, and stir the pot evenly. Serve delicious.
Technical points:
1. Pork belly is frozen and hard before cutting, so it is not easy to slip, and the sliced meat is thinner and more uniform;
2. Pork belly must be fully washed with bleeding water, otherwise it will smell fishy;
3. The meat slices must be re-fried, and the taste will be more crisp.