Not a simple home dish(bu jian dan de jia chang cai shan xi guo you rou )

Not a simple home dish

Introduction:

"Once oiled meat" should be considered as one of the famous dishes in Shanxi. Many friends don't know what "once oiled meat" is for the first time? I think it's fried meat, but I think it's just fried meat... In fact, "fried meat" is not as simple as fried meat. A good fried meat requires golden color, salty taste, vinegar smell, soft texture, transparent sauce, not thin but not thick, and a little bright oil. In particular, the use of "vinegar" reflects the characteristics of Shanxi people's love of "vinegar". The main material is meat, and there are many kinds of side dishes. The common collocation is garlic bolt and Auricularia auricula, but it is not simply "fried meat with garlic bolt". Although I have never eaten the authentic "fried meat with oil" in Shanxi, I have also made great efforts to read the video teaching and books that I can see I have practiced it four times a year, and all my family members who have eaten it say it's delicious. They boast that "the fried meat with garlic sprouts" is well fried. Today, I dare to show it. I think it's still up to the standard of "fried meat with oil". If there's something wrong, please make bricks. I haven't been shooting vegetables for a long time recently. I haven't had time to do it. I occasionally try to shoot others in raw format. I don't know if there is any difference. Let's change it

Production steps:

Step 1: prepare the ingredients.

Step 2: prepare seasoning. There are many seasonings for oily meat, and Shanxi vinegar is essential

Step 3: lean meat, loin is the best, cut into thin slices

Step 4: About 200g lean meat, add a whole egg, a small spoonful of pepper powder, a little pepper powder, a large spoonful of cooking wine, a large spoonful of soy sauce, and finally add the right amount of starch to wrap the meat evenly, marinate for more than 30 minutes, (can add the right amount of edible oil)

Step 5: change the side dish, garlic bolt and Auricularia auricula to knife

Step 6: prepare a sauce of Euryale ferox, add two small spoonfuls of soy sauce, appropriate amount of salted chicken essence, cold boiled water and starch into the bowl.

Step 7: pour the oil into the pot. If the amount of oil is large, the oil temperature must be controlled well, about 60-70% of the heat. If it is not hot, the meat can not be quickly matured

Step 8: oil temperature 60-70%, quickly use chopsticks to fry meat slices, change color and take out oil control

Step 9: add some oil to saute shallot and garlic

Step 10: pour in garlic sprouts and fungus and stir fry

Step 11: add a proper amount of cooking wine to make it fragrant

Step 12: key step 1: cook about a teaspoon of vinegar along the edge of the pan

Step 13: stir fry the garlic bolt until it is slightly transparent. The whole process takes 1-2 minutes. If you are not proficient, you can taste whether the garlic bolt is mature or not. At this time, add the fried meat slices

Step 14: at this time, pour in a bowl of juice, stir fry evenly over high heat, and let the sauce wrap on the outside of the dish

Step 15: the second key step is to pour two drops of vinegar before leaving the pot. As long as two drops are fragrant, it will be sour if there are more

Materials required:

Tenderloin: moderate

Garlic bolt: appropriate amount

Auricularia auricula: right amount

Feel: appropriate

Scallion: right amount

Garlic: right amount

Starch: right amount

Soy sauce: moderate

Old style: moderate

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Pepper powder: right amount

Pepper: right amount

Note: Tips: 1. When marinating meat, you should have the whole egg, the best thing is to add pepper water and pepper powder. 2. Stir fry the meat slices with enough oil and temperature. 3. Divide the vinegar into two times. The first time you cook the meat, you can't taste vinegar. The second time you pour in two drops. When you eat it, you can smell vinegar slightly, but not too much. 4. The sauce should be aged and colored, and the juice should be appropriate Too much water, too little dry, not tight juice bright oil

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bu Jian Dan De Jia Chang Cai Shan Xi Guo You Rou