"Plum meat" is also called "plum meat", in fact, it should be a misinformation of "meat meat." Because there are only two pigs per pig, it is called "meat meat." Position in the center of the shoulder blade. The meat in this part can be said to be the best piece of meat in the pig. It is fat and thin and has the most tender meat.
The meat is marinated in advance for half a day. Fresh plum meat is washed and controlled to dry water. Add cooking wine, soy sauce, salt, chicken essence, white pepper and oyster sauce. Mix well, pour in the vegetable oil and lock the water. The cling film is placed in the refrigerator for refrigeration. Cut the onion and slice the garlic.
Pour peanut oil in a non-stick pan and add the onion and garlic to the musk.
Spread the pieces of meat into the pot, fry them until the color changes, then turn them over and fry them. After the discoloration, pile the meat to the side of the pot. If the oil is too little, pour the oil until all the pieces are fried and discolored. At the same time, put the cumin and chili noodles, a little salt, and mix well.
Use the base oil to fry the mushroom, and sprinkle the seasoning to the pan.