Beijing-style Side Dish "dried Apricot Meat"
1.
Pork loin strips, lotus root slices, dried apricots, ebony plum, sugar, salt, rice wine, starch.
2.
Cut the pork loin strips into thick slices.
3.
Boil the ebony plum in clean water for 30 minutes, and then soak for another 30 minutes.
4.
Boil the water in the stockpot and add the lotus root slices to a boil.
5.
After the lotus root slices are blanched, remove them and soak them in cold water for later use.
6.
Put a little salt in the tenderloin slices, then put a little sugar and two tablespoons of ebony juice in the tenderloin slices.
7.
Add a few drops of rice wine, and then add a tablespoon of dried starch.
8.
Grab the tenderloin slices with your hands and marinate for 15 minutes.
9.
Heat up a frying spoon, pour a little cooking oil, and add the marinated tenderloin slices for frying.
10.
Fry until tenderloin slices are slightly yellow on both sides and remove.
11.
Pour ebony juice into the pot and bring it to a boil. Add a few drops of rice wine to the pot, sprinkle a little salt, and then add sugar to taste.
12.
After the taste is adjusted, pour in the fried loin slices, add the lotus root slices and dried apricots in the pan, simmer for 15 minutes on low heat, and then change the heat to medium heat to remove the soup.
13.
When the soup is thick and all wrapped in the raw materials, it can be served. After the sauce is served, the pallet can be served on the table. The dish can be eaten hot or cooled and put in the refrigerator to cool down before eating.
Tips:
The characteristics of this dish; the color is ruddy, fruity, the taste is sweet and sour, and the taste is chewy. It is very appetizing as a snack or snack.
Tips;
1) It is better to cut the meat slices thicker, about the thickness of two coins.
2) It is better to boil the ebony juice for a longer period of time. The ebony juice is very sour and the longer it is boiled, the stronger the flavor. Ume can also be used to make sour plum soup for summer heat. Put 25 g of ebony in 1000ml of water and cook for about two hours, then use sugar to adjust the flavor, and finally add about 15 g of sweet-scented osmanthus sauce. After cooking, it will be old Beijing’s sour plum soup , Wumei is available in pharmacies selling Chinese herbal medicine.
3) When making dried apricots, first stew the meat to taste, and then collect the soup. Do not use starch to thicken the soup. When the soup is thick, it will naturally be very viscous, so thick that it can be drawn out, and all the ingredients are wrapped. Uniform effect is best.
