To share with you a unique home-cooked dish "Cumin Sliced Meat". In fact, I think home cooking is far more difficult than many traditional dishes, because home cooking tests your heart rather than your skill. It can be said that whether a home-cooked dish is cooked well or not is directly related to your mood and whether you care. Even if it tastes different from other people's cooking, your home is still delicious. Let's share it with you in detail. This method of making cumin slices has a strong post-Xinjiang flavor, so friends who like it should learn it quickly.

Cumin sliced meat

1. First, we prepare a piece of pork belly, peel it, and cut it into even slices. When cutting, you can put the pork belly in the refrigerator and freeze it hard, so that it won't slip when cutting, and the thickness will be more uniform. After cutting, put it in clean water and wash it twice, then squeeze it dry and marinate it.

2. Put 2g of salt, 2g of pepper and a little sugar in the pot to enhance the flavor, pour in some cooking wine to remove the fishy smell, 5g of oyster sauce, 5g of soy sauce, break the onion into chopped green onion, slice the ginger into pieces, put them together with the meat slices, and marinate them by hand 10 minute to let the meat slices absorb the juice.

Wash shallots and coriander, cut into pieces, put them in the same basin, and add two spoonfuls of white sesame seeds for later use.

3. according to your own taste, prepare the right amount of cumin powder and Chili noodles. You can cut more green onions to make the dishes more fragrant. Then prepare 50 grams of starch and put it on a plate. Beat the egg yolk into a bowl and stir with chopsticks.

4. At this time, the sliced meat is also marinated. Pour in the egg yolk, grab it evenly, give the meat a background color, then pick out the meat slices and remove the onions and ginger from them for use.

5. Next, fry the meat slices, burn the oil in the pot, and turn to low heat when the oil temperature is 50% hot. Fry the sliced meat coated with dry starch in a pan. The sliced meat is fried and shaped, floats on the oil surface, and is fished out by Huang Shi.

6. Then raise the oil temperature to 60% heat, turn it into a small torch, put the meat slices in the pot and fry for about 30 seconds. When the meat slices are fried to crisp and golden yellow, take out the oil control.

7. Leave a little base oil in the pot, add the onion slices and stir-fry until fragrant, pour in the fried meat slices, sprinkle cumin powder and Chili noodles while turning the pot, let the meat slices be evenly wrapped with seasoning, then pour in coriander, shallots and white sesame seeds and stir-fry evenly. Serving is delicious.

Technical points:

1. Pork belly is frozen hard before cutting, and it is not easy to slide down, and the sliced meat is thinner and more uniform;

2. Pork belly must be fully washed with bloodletting water, otherwise it will smell fishy;

3. The sliced meat must be fried again, which will make it more crisp.