I remember that I studied college in Shandong. As you all know, I miss the food of my hometown after being outside for a long time. I usually go to Northeast restaurants with my partner and dormitory sisters. Of course, I have to order the meat section. Now that I am back in Northeast China, I rarely go to restaurants and ask for this dish. Because I learned it myself, I put the recipe on the table for everyone to see, hoping that friends who like this dish will love it too...
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meat section
Recipe Recommendations
- lean meat a
- egg yolk one
- green pepper one
- onion a little
- Jiang a little
- garlic a little
- salt a teaspoon
- chicken essence a teaspoon
- pepper a little
- spiced powder a little
- sugar half a spoonful
- balsamic vinegar half a spoonful
- soy sauce a spoonful
- oyster sauce a spoonful
- cooking wine a spoonful
- qingshui appropriate amount
- starch appropriate amount
- salty and fresh
- sneak
- ten minutes
- ordinary
Steps for meat section
1
Prepare lean meat, cut into slices, add a chicken egg yolk, stir well with cooking wine, add half a teaspoon of salt, a small amount of pepper powder, and a small amount of five-spice powder, stir well and marinate for half an hour. Seasoning sauce: salt, chicken essence, five-spice powder, cooking wine, oil consumption, soy sauce (steamed fish soy sauce is also good), sugar balsamic vinegar (I'm not very jealous, I just added half a spoonful), starch and water stir well.
2
Add dry starch to the marinated meat pieces, grasp well with your hands, and add a small amount of water when dry.
3
Put in the pan and fry until golden brown, remove and control the oil.
4
After frying everything, fry it again over high heat and place it on a plate.
5
After the oil is heated, pour in the chopped green onions, ginger and garlic to create the fragrance, pour in the chopped green peppers, and stir fry.
6
Add in the meat pieces and stir fry, turn to high heat, quickly pour in the mixed juice, and stir fry well. (I use an induction cooker at home. Logically speaking, I should follow that step, but the induction cooker does not have gas, so I pour in the juice first and wait until it is sticky and bubbled before adding the meat pieces to stir fry. Of course, this is the most evenly turned stir-fried spoon, but I don't have the strength. Hehe, I just use a shovel to stir fry).