The slippery loin is a traditional Shandong dish. It seems to be simple. In fact, the technique is very particular, and the material needs to be prepared to be just right. First of all, the choice of meat, many people can not distinguish between the tenderloin and the ridge, the tenderloin is the tender piece of meat on the flesh, a pig has only a small strip, the slippery loin in the traditional dish, the dried fried tenderloin, the sweet and sour pork tenderloin, etc. This piece of meat is used. This time, we also take the medicine and choose a piece of tenderloin. Secondly, you must have lard and broth for this dish. If you don't have these two things, you should not do it. It is not so delicious.
The pork loin that you bought is washed and sliced. Cut a few slices of ginger and Huadiao wine to remove the mash. The egg is clear, the starch is slightly sizing, and the meat on the good pulp is marinated in the refrigerator. Start preparing other ingredients.
Cucumber slices, processed spring bamboo shoots, spring fungus, washed, ginger a little sliced.
Half an hour before the frying, take out the meat in the refrigerator and cool it. Put a little oil in the meat before the oil is mixed. The purpose of this is to keep the meat pieces from sticking, and the oil temperature is 60%. spare. The oil in the pot is also poured out.
Start frying, put a teaspoon of lard in the pot, oil the ginger and shabu-shabu, stir the fungus and bamboo shoots evenly, cook a few drops of Huadiao wine, 2-3 tablespoons of high soup, put a little salt after boiling Season with sugar, add water starch to thicken, add powder to a little bit, thick and moderate. After finishing the simmering, the meat pieces are stir-fried, and the oyster sauce is wrapped in the meat pieces, and it can be slightly flowed. The cucumber slices are placed before the pan, and a few drops of sesame oil are added to taste.
Be careful not to put pepper, this dish is fresh and smooth, eat hot after serving, because there is lard, it is not good to eat cold.