material
Pork lean meat
Garlic moss
wood ear
(hen's) egg
starch
cooking wine
edible oil
Onion, ginger and garlic
Zanthoxylum bungeanum and aniseed
dark soy sauce
vinegar
salt
chicken essence
sesame oil
The practice of Shanxi oily meat (birthplace version)
1 Grab a handful of Zanthoxylum bungeanum and 2-3 aniseed, add water and bring to a boil, simmer for 5- 10 minutes, and set aside. (Of course, you can also use cooking wine directly, but if you are not afraid of trouble, you still have to boil pepper and aniseed water. The taste is not the same. This water can be used for frying meat and pickled fish besides cooking oily meat.
2 Slice lean meat into long thin slices.
3 Put the sliced meat in a bowl, add cooking wine, an egg white and 3 spoonfuls of starch to make the sliced meat hang evenly. In the old recipes, only egg whites were used instead of egg yolks. The hanging paste is thick, there is no excess soup, no dry powder, and the meat slices are sticky with each other. You can add a little salad oil, and the meat slices will be more easily scattered after cooking.
4 Tear small fungus, cut garlic moss into sections, slice onion and garlic, and shred ginger.
5 burn oil in a pot, and the amount of oil is more. When the chopsticks are put into the oil, when there are bubbles, cut the meat slices in, scatter them and fry until golden.
6 Deep-fry the meat slices and remove them for later use.
7 Leave the bottom oil in the wok, and saute the onion, ginger and garlic. Pour the fried meat slices, add soy sauce, aged vinegar, one tablespoon of pepper and aniseed water, and stir well. At this moment, you will smell the smell of vinegar all over the kitchen. Don't worry that the use of old vinegar will not make the meat sour. Old vinegar will make the meat softer. )
8 add garlic moss and fungus and stir well, add the right amount of salt.
9 Add appropriate amount of boiling water, cover with medium heat and stew for 5 minutes.
10 Add chicken essence, stir well, add a little starch to thicken, and pour in a little sesame oil.