Among the Beijing-style dishes, there is a traditional sweet and sour dish called "dried apricot meat". There are two ways to make "dried apricot meat". One is halal-flavored "dried apricot meat", and the material is mutton tenderloin. The other is the "dried apricot meat" that the Han people like. It is made from pork tenderloin strips or a round strip of meat in the pork's hind legs, called cucumber strips.
The taste of "dried apricot meat" is sweet, sour and slightly fruity. It tastes like preserved fruit. When making this dish, it is served with some lotus root slices and dried apricots. The soup is boiled with dark plum and then seasoned with white sugar. The specific procedures are as follows;
dried apricot meat
By MyronKirlin
Recipe Recommendations
- lotus root slices 100 grams
- Fructus mume 15 grams
- white sugar 50 grams
- salt 2 grams
- yellow wine 15 grams
- cooking oil appropriate amount
Steps for dried apricot meat
1
Pork loin strips, lotus root slices, dried apricots, black plum, white sugar, salt, rice wine, starch.
2
Cut the pork loin strips into thick slices and set aside.
3
Cook dark plum in water for 30 minutes, then soak for another 30 minutes.
4
Boil the soup pot water, add lotus root slices and blanch.
5
Blanch lotus root slices, remove them, and soak them in cold water.
6
Put a little salt into the tenderloin slices, and add a little sugar and two tablespoons of dark plum juice into the tenderloin slices.
7
Add a few drops of rice wine, then add a tablespoon of dry starch.
8
Grip the fillet slices with your hands and marinate for 15 minutes.
9
Heat the stir-fried spoon over heat, add a little cooking oil, add in the marinated fillet slices and fry.
10
Fry until the fillet is slightly yellow on both sides and remove.
11
Pour the black plum juice into the pot and bring it to a boil, drop a few drops of rice wine into the pot, sprinkle with a little salt, and then add white sugar to taste.
12
After seasoning, pour in the fried fillet slices, add lotus root slices and dried apricots into the pan, simmer over low heat for 15 minutes, and then change to medium heat to clean the soup.
13
Wait until the soup is thick and completely wrapped in the raw materials before taking it out of the pot. After taking it out of the pot, the dish can be served on the table. This dish can be eaten hot or cooled, put in the refrigerator, refrigerated and chilled before eating.dried apricot meat Make Tips
Characteristics of this dish: Ruddy color, rich fruity flavor, sweet and sour taste, and strong taste. It is very appetizing when used as a wine or snack. Warm tips: 1) Cut the meat slices a little thicker, about the thickness of two coins. 2)It is best to boil the dark plum juice for a long time. The dark plum juice is very sour and the longer it is boiled, the stronger it will taste. You can also make sour plum soup to cool off the heat in summer. Add 25 grams of dark plum in 1000ml of water and simmer for about two hours. Then use white sugar to prepare the flavor. Finally, enlarge about 15 grams of osmanthus sauce. After boiling, chill it is old Beijing's sour plum soup. Black plum soup is sold in pharmacies selling Chinese herbal medicines. 3)When making dried apricot meat, stew it first, and then collect the soup completely. Do not use starch to thicken it. When the soup is thick, it will naturally be very sticky, so thick that it can be pulled out, and wrap all the ingredients evenly. The effect is best.