The main ingredient of water-slippery pork is pork breast, and the main cooking methods are as follows:
1. Fine pork breast, washed, shredded and cut into 4cm-long and 2cm-wide slices. The slices should be extremely thin, medium-sized, not too small, not too big, which will affect the appearance.
2. Add less sugar to the meat, and add some cooking wine to remove the flavor.
3 Add starch, not too much. The function of starch is to make the sliced meat feel tender and smooth in your mouth, and at the same time, make the meat tender. Add some flour properly. The function of flour is to color and cover the sliced meat, mix well, without adding water, just add protein, add chopped green onion and mix well until it is elastic.
4 Chili, pepper, ginger and garlic cloves are dried under oil heat, which makes them fragrant.
5 Add Pleurotus ostreatus, stir-fry until it is 61% cooked, add water, and the water should be excessive, so as to ensure that all the meat can float in the pot, which means that the soup is more than the food in the soup;
6 After the water boils, half of the egg yolk is mixed into the meat slices. At this time, the color of the egg yolk is mainly used. After mixing well, the meat slices with flour are put in the churning place. The flour should be adhered to the meat slices as much as possible to cover the true color of the meat slices.
7 After putting the meat slices away, add a proper amount of water into the remaining container with flour, thicken the remaining juice in the container and pour it into the pot to make soup;
8 add tomatoes and yams, and when they are cooked to 81% maturity, add soy sauce, color the previous items, evenly drip the last half of the yolk, then add the onion, add monosodium glutamate and a little animal oil, and take off the pot!
9 At this time, a pot of "Oriental Water Slippery Meat" with attractive color and fragrance is ready, and the production process should be carefully cooked. Its quality is tender and delicious, and its entrance is smooth, oily but not greasy.