Oily meat is the most famous traditional dish in Shanxi Province, which is known as "three Jin blindly". There are many opinions on its origin and different practices in different places. The more famous ones are the oily meat of Datong, Taiyuan, Yangquan and Jincheng, and the "oily meat of rice" of Jincheng, which is characterized by more soup, and it is a must to eat with rice that has just been cooked.

Ingredients: pork tenderloin 200g.

Accessories: 20 g of winter bamboo shoots, 0/5 g of auricularia auricula/kloc-,25 g of cucumber, 20 g of starch (broad bean) and 0/20 g of egg/kloc-.

Seasoning: 5g of garlic (white skin), 3g of yellow sauce, 3g of balsamic vinegar, 3g of pepper, 0g of shallot10g, 0g of soy sauce15g, 3g of ginger, 2g of salt, 5g of yellow rice wine, 3g of monosodium glutamate, 0g of sesame oil10g, and 30g of lard (refined).

Production method: 1. Remove the film, white tendons and fat from the shoulder pole meat (tenderloin) and put it horizontally on the chopping block;

4. Turn the raw material upside down into a long strip with a thickness of 0.33 cm by the flat knife cutting method;

13. Then put it flat on the chopping block, and then cut it obliquely with a straight knife into an oblique square piece with a length of 6.6 cm and a width of 4 cm;

4. Peel the winter bamboo shoots, wash them and cut them into pieces as big as the meat;

5. Wash cucumber and cut into pieces as big as meat;

6. Pick the stems of the water-borne fungus, wash it, and cut it into small pieces;

⒎ Remove the roots from the onions, wash them and cut them into large pieces of green beans;

⒏ Peel ginger and cut ginger rice, and cut garlic cloves into thin slices;

(9) Put the sliced meat in a bowl, add yellow sauce, pepper, soy sauce and salt, mix well and pickle for half an hour;

⒑ Blanch the winter bamboo shoots, put the clear water in a small bowl after it is too cold;

⑴ Add fungus, sliced cucumber, 50 ml of chicken soup, yellow wine, monosodium glutamate, soy sauce and wet starch into the winter bamboo shoot bowl to make a sauce;

5] Stir-fry the wok, add lard and heat it to 50%, then add the soaked meat slices, quickly disperse them with chopsticks, slide for about 5 ~ 6 seconds and pour them into the colander to drain the oil;

⒔ Add lard to the wok after tempering, stir-fry the onion slices, Jiang Mo slices and garlic slices, buckle the oiled meat slices, cook with vinegar first, then pour in the prepared sauce, stir well, and pour lard to get out of the wok.