Stir fried fillet(zhua chao li ji )

Stir fried fillet method:

Raw materials for stir fried fillet

Pork tenderloin 150 grams.

Seasoning for stir fried fillet:

15 grams of cooking wine, 1.5 grams of refined salt, 25 grams of sugar, 15 grams of vinegar, 10 grams of soy sauce, a little onion and ginger, 40 grams of wet starch, 500 grams of peanut oil (about 40 grams), 100 grams of clear soup.

Processing steps of stir fried fillet

1. Cut pork fillet into 3-minute thick slices with a knife, cut into 1-inch long hob pieces, put them into a bowl, add a little alcohol and salt, marinate for 5 minutes, add 30 grams of wet starch, and wrap the pork fillet with paste.

2. Put cooking wine, refined salt, sugar, vinegar, clear soup and wet starch into a bowl and mix well to make stir fried juice.

3. In a frying pan, pour peanut oil into the pan and heat it to 70%. Put the pork tenderloin into the pan one by one and fry until golden. Remove the oil.

4. In the frying pan, leave the oil in the bottom, fry the shallot and ginger, then pour in the stir frying juice. When the juice is thick, put in the pork fillet, stir well, pour a little hot peanut oil, and then out of the pan.

Stir fried fillet

Stir fried pork tenderloin is a dish, the main ingredient is pork tenderloin, ingredients are wet corn flour, seasonings are edible oil, onion powder, monosodium glutamate and so on, put the dish into the pot and stir fry.

origin

Among the imitative dishes, stir fried pork loin, which was ordered by the emperor, was just a dish that Cixi's servants talked about. Later, it became a famous dish. There is an interesting story.

The old Buddha, Empress Dowager Cixi, loves to visit mountains and rivers, and most likes to see Xiangshan red leaves. Once I went to Xiangshan and asked who was watching the mountain, someone brought Wang Yushan's father to meet him. Cixi said that her ancestors had made great contributions to the mountain, so she granted him the title of "king of Xiangshan Mountain" and allowed her son Wang Yushan to enter the palace to be a "hot leader" of the servants.

Wang Yushan was lucky enough to enter the palace, so the attendant did his best. One day, Cixi had dinner, and the imperial dining room made many jade dishes as usual. One by one, they didn't fit the old Buddha's appetite. They didn't move. The waiter went back to the kitchen and told the story, which frightened the chef. Just when he had no idea, Wang Yushan came out of the kitchen. He claimed that he had a way to make the old Buddha happy, so he took out his housekeeping skill - sugar crispy fillet. It won't be long before the dishes are ready. When Wang Yushan's sugar crispy ridge was served by the porter, Cixi was sure to favor it. She had never seen such a dish before. She held up the ivory chopsticks and put them into her mouth one by one. She felt very refreshing and wonderful. He asked the waiter what the name of the dish was. The waiter didn't know the name. He was flustered and had an idea. According to Wang Yushan's gesture of grabbing when he was cooking, he blurted out: "to Buddha, this dish is cooked by Wang Yushan, the son of the king of Xiangshan mountain. It's called grabbing fried fillet." The old Buddha was so happy that he immediately sent out an edict to seal the fire on Wang Yushan as the "king of stir fry". It's very important for the oracle to be handed down. Wang Yushan never dreamed that he would become an official because of the hearsay. Stir fried pork loin is famous all over the world.

Since Wang Yushan was promoted to the imperial chef, out of gratitude to the Buddha, he will naturally do his best in the future. Later, stir fried fish fillets, stir fried kidney flowers, stir fried prawns and stir fried fillet were successively introduced, which were known as the "four stir fried" palace dishes of the Qing Dynasty, and also became the representative works of Beijing flavor dishes. The reputation of "Zhuo Chao Wang" has been circulating among the people.

practice

Ingredients: 200g pork loin, 100g peanut oil, 15g vinegar, 25g sugar, 10g soy sauce and cooking wine, a little cooked lard, onion, ginger, salt and monosodium glutamate, 100g wet corn flour.

Steps:

1. First cut the tenderloin into 3cm long hob pieces, pour in a little cooking wine, soy sauce and salt, mix well, and then put in starch (corn) to graze well;

2. Heat the pan with high heat, pour in peanut oil, and when the oil is 70% to 80% hot, put the meat slices wrapped with starch (corn) paste into the pan and deep fry. While frying, use chopsticks to remove them to prevent sticking. When the oil is hot, change the low heat to deep fry for about 5 minutes, and put in a leaky spoon;

3. Put proper amount of corn flour, sugar, vinegar, soy sauce, salt, monosodium glutamate, cooking wine, onion and ginger into a bowl to synthesize juice. Heat up the pan, add lard, heat the oil and pour it into the bowl. When the oil is thick, pour the fried meat into the pan, stir well, and then pour some bright oil.

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Chinese PinYin : Zhua Chao Li Ji