The Practice of Oily Meat
1.
First cut 400g pork tenderloin into thick slices.
2.
Soak in clean water.
3.
Cut the green onion and green garlic leaves into wider shreds.
4.
Take a bowl, put shredded green onion and shredded green garlic, add seasoning: 6g dark soy sauce, 9g light soy sauce, 6g cooking wine, 9g vinegar, 70g broth, 6g ginger juice, 8g wet starch, 3g sesame oil. Put it in a bowl and set aside, this 【Sauce】is ready.
5.
Next, squeeze the pork dry and put it in a bowl. Add 3g of salt, 6g of cooking wine, 7g of wet starch, and 10g of egg white, and then paste the pork.
6.
Put the oil in the wok to over-oil the meat. Add the meat when the oil is about 30% hot. Spread the meat. Until the meat slices are cooked through.
7.
Remove the meat and drain off the excess oil.
8.
Put the meat slices into the pot again, stir the [sauce] made before, and then pour it into the pot.
9.
Stir fry quickly, and mix the sliced meat with the [sauce].
10.
Okay, here are some finished pictures.
Tips:
The slices of oily pork should be cut thicker. Because when the oil is too thin, the meat will not be tender.
The sauce should be stirred evenly when it gets out of the pot.
The ginger must be rubbed into ginger juice. I have filmed the previous video, if you don’t understand, take a look.
The meat slices are soaked in water to remove blood and make the meat tender.
Clear soup is generally not available at home, it can be made with chicken essence and vegetable powder mixed with water.
