It's over here

By VicentaLakin

It's over here
it's supposed to be one of shanxi's best foods, and many of our friends first heard about it. it's called fried meat, it's nothing but fried meat. in fact, "over" is by no means as simple as a piece of fried meat, and a good one requires it: colored gold and yellow, smelled with vinegar, softness, transparency, transparency, and light oil. in particular, the use of vinegar is a reflection of the fact that shanxi prefer to be jealous, which is dominated by meat, with a wide variety of variety of vegetables and a common mix of garlic and wood, but it is not simply a simple "grass fried meat" that has never been eaten in shanxi. but i've done a lot of work on this dish, and i've read all the videos and books that i can see, and i've practiced them four times in the past year, and i've eaten them all, and i've been bragging about how i feel today, and i think i've reached the wrong point of "over the oil." it's been a long time since i've had time to take pictures of other people trying to shoot in the raw format, and i don't know what the difference is, change it。

Recipe Recommendations

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  • onion appropriate amount
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  • starch appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • chicken essence appropriate amount
  • cooking wine appropriate amount
  • pepper powder appropriate amount
  • pepper appropriate amount

Steps for It's over here

  • Make It
    1
    Prepare raw materials。
  • Make It
    2
    Prepare the sauce. There's more to be used. Shanxi's vinegar is essential
  • Make It
    3
    Skinny meat. The ridge is the best. Slice
  • Make It
    4
    about 200 g of thin meat is added to the whole egg, with a small spoon of pepper powder, a small spoon of pepper powder, a large spoon of wine, a large spoon of meat that can finally be pumped with a proper amount of starch and evened the meat tablets for more than 30 minutes, (with appropriate edible edible oil)
  • Make It
    5
    Accompanying, garlic and mussels
  • Make It
    6
    Prepare a sauerkraut juice, with two old spoons, salt chickens, cool water and starch。
  • Make It
    7
    It's got to be about 6-7% hot in the pot
  • Make It
    8
    Temperature 6-7, quick chopsticks, disassembled meat, coloured and multiplied
  • Make It
    9
    I'll pour in the right amount of onions and garlic
  • Make It
    10
    In the garlic and wood
  • Make It
    11
    I'll cook the right amount of wine
  • Make It
    12
    The first step is to cook around a large spoon of vinegar by the pot
  • Make It
    13
    It's a little bit transparent, it's a minute or two, it's a long time old, and it's too old to taste it
  • 14
    It's time to pour in the juice. The fire is even and the juice is wrapped outside the dish
  • Make It
    15
    Two drops of vinegar before you go out. Two drops of fragrance

    • It's over here Make Tips

    Tips: 1. Use a whole egg when marinating the meat; it is best to beat in Sichuan peppercorn water, but Sichuan peppercorn powder is also fine. 2. When stir-frying the meat slices, use plenty of oil and ensure the temperature is high enough. 3. Add the vinegar in two stages: the first addition enhances fragrance without a distinct vinegar taste; the second addition should be just two drops to give a faint hint of vinegar when eaten—do not use too much. 4. Use dark soy sauce to color the sauce. The amount of sauce must be just right; neither too much nor too little. Too much makes the dish watery, too little makes it dry, and it won't achieve that glossy, sauce-tight finish.

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