Dried apricot meat(jing wei xiao cai xing gan rou )

Dried apricot meat

Introduction:

"There is a traditional sweet and sour side dish in Beijing style dishes, which is called" dried apricot meat ". There are two ways of "dried apricot meat", one is halal taste "dried apricot meat", the material is mutton tenderloin. The other is the Han people's favorite "dried apricot meat", which is made of pork fillet or a round strip of meat in the hind leg, called cucumber strip. "Dried apricot meat" tastes sour and sweet, slightly fruity, and tastes like preserved fruit. When making this dish, it is mixed with some lotus root slices and dried apricot. The soup is boiled with black plum, and then seasoned with white sugar. The specific methods are as follows. "

Production steps:

Step 1: pork fillet, lotus root, dried apricot, black plum, sugar, salt, rice wine, starch.

Step 2: cut the pork loin into thick slices.

Step 3: Boil the plum with water for 30 minutes, and then soak for another 30 minutes.

Step 4: bring the soup to a boil and blanch the lotus root slices.

Step 5: blanch the lotus root slices and take them out. Soak them in cold water.

Step 6: put a little salt into the fillet, then put a little sugar and two tbsp black plum juice into the fillet.

Step 7: drop in a few drops of yellow rice wine, and then put in a spoonful of dry starch.

Step 8: marinate the fillet by hand for 15 minutes.

Step 9: heat up the frying spoon, add a little cooking oil, and fry the marinated fillet.

Step 10: fry until both sides of the fillet are slightly yellow and remove.

Step 11: pour the black plum juice into the pot and bring to a boil. Drop a few drops of yellow rice wine into the pot, sprinkle a little salt, and then add sugar to taste.

Step 12: after the flavor is adjusted, pour in the fried fillet, and then add lotus root slices and dried apricots into the pot. Simmer for 15 minutes at low heat, and then remove the soup at medium heat.

Step 13: when the soup is thick and completely wrapped in the raw materials, it can be taken out of the pot. After it is taken out of the pot, it can be served on the tray. This dish can be eaten hot or cold, and then it can be put into the refrigerator and frozen thoroughly before eating.

Materials required:

Pork fillet: 200g

Lotus root slices: 100g

Dried apricots: 40g

Mume: 15g

Sugar: 50g

Salt: 2G

Yellow rice wine: 15g

Cooking oil: proper amount

Note: this dish features: ruddy color, rich fruit flavor, sweet and sour taste, texture, as wine or snacks very appetizing. Warm tips: 1) slice the meat a little thicker, about the thickness of two coins. 2) It's better to boil the black plum juice for a long time. The black plum is very sour. The longer it boils, the stronger the taste. It can also be used to make sour plum soup to relieve summer heat. 25 grams of black plum can be put into 1000 ml water, and it can be boiled for about two hours. Then white sugar is used to make the taste, and finally about 15 grams of sweet scented osmanthus sauce is put into it. After cooking, it is iced to make sour plum soup in old Beijing. Black plum is sold in pharmacies selling Chinese herbal medicine. 3) In the production of dried apricot meat, first stew, and then close the soup, do not use starch to thicken, when the soup is thick, it will be very viscous, thick enough to pull out the silk, the best effect is to wrap all the materials.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Fruity

Chinese PinYin : Jing Wei Xiao Cai Xing Gan Rou