The practice of going to oily meat, the authentic practice of going to oily meat

Put oil in the pot first, then cut the meat into pieces, then put the meat into the pot and fry, keep stir-frying, and when the meat is cooked, take it out and put it in a clean crockpot, and then pour all the oil in the pot on top of the meat, and the oil is best to submerge all the meat.

Related ingredients. Pork belly, green onion, ginger, light soy sauce, sugar. Steps.

Pork belly. Put the pork in a pot and put ginger and cooking wine.

After boiling, simmer for about 10 minutes.

Remove after cooking.

Cut into slices.

Put it in a pan and fry it.

Fry until golden brown.

Put it on a plate, add light soy sauce and sugar, mix well, and steam in a steamer for about 2 hours. Remove from the pan.

The authentic method of taking oily meat is as follows:

Ingredients: 500 grams of pork belly strip meat, 150 grams of green vegetables, 15 grams of green onion knots, 25 grams of cinnamon grams, 25 grams of ginger shreds, 2 grams of vinegar, star anise, 15 grams of Shao wine, 5 grams of sugar, 50 grams of broth, 35 grams of soy sauce, 1000 grams of vegetable oil (100 grams of actual oil consumption).

1. Scrape and wash the pork, add water to the pot and boil until it is eight mature, wipe it dry and smear with 15 grams of vinegar and soy sauce, use ninety percent (about 225 degrees) to fry the meat for about 1 minute, and remove it immediately when the meat skin is blistered and wrinkled.

2. Put 20 grams of soy sauce and green onion knots, Shao wine, sugar, star anise, cinnamon and broth into the hot pot, put the meat into the pot and cook for 1 minute, take out and cool and cut into 12 pieces, buckle the skin side down in a bowl with ginger shreds, pour in the original soup, steam the crisp with a steamer on a hot fire.

3. Cut the vegetables into 5 cm long sections, put them on top of the meat after they are cooked in a pot of boiling water, and cover the meat in the soup plate when serving.

The origin of the oily meat

The dish has a legendary origin: it is rumored that during the Kangxi reign of the Qing Dynasty, a person from Ba County, Sichuan Province went to Jiangyin to serve as a student of the Jiangsu Academic Administration Bureau, and he must eat meat at every meal. Once, I hosted a banquet at home for a local bachelor and asked the chef to prepare a pot of garlic-flavored white cut meat for guests.

But in a panic, the chef accidentally dropped a piece of cooked meat made into a white cut of meat into the hot oil pan.

When the meat was scooped up, it had been blown into a golden brown. Due to the urgency of time, the chef had no choice but to cut the golden pieces of meat into sedan sedan slices and put them in a bowl, sprinkle some soy sauce, rice wine, salt and sugar, and then put them in a steamer to steam. Who knows, the host and guests praised the taste after tasting it, and this crooked and good dish was also given a vivid name - "Oily Meat".

1. Ingredients: 350 grams of oily meat, 150 grams of cabbage.

2. Accessories: 2 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, a little salt, 2 tablespoons of dark soy sauce, a few drops of sesame oil, and an appropriate amount of broth.

3. Prepare a piece of fried oily meat, soak it in warm water for about 1 hour, the skin of the meat is facing down, and you can see that the pork skin is wrinkled and soft.

4. Cut the oily meat into small slices, preferably thin.

5. Use some vegetables to pad the bottom, generally use green vegetables, and spread the oily meat on the vegetables.

6. Add cooking wine, light soy sauce, dark soy sauce, oyster sauce, salt, sugar and a little stock to the pot and boil, and you can also add some cinnamon and star anise to boil together.

7. Pour the boiled sauce on the oily meat and steam it in a steamer for about 45 minutes.

8. When the time is up, pour the steamed soup back into the pot, heat it until thick, and pour it on the oily meat again.

Hello dear, the production method is as follows: Ingredients: 500 grams of pork belly strips.

150 grams of greens. 15 grams of green onion knots, cinnamon bark, 25 grams of shredded ginger, 2 grams of vinegar, star anise, 15 grams of Shao wine, 5 grams of sugar, 50 grams of broth, 35 grams of soy sauce, 1000 grams of vegetable oil (100 grams of actual oil consumption). Features:

The skin is wrinkled, the color is ruddy, crispy and fragrant, crispy but not greasy, the green vegetables are refreshing, and it is the best for rice. Operation: 1

Scrape and wash the pork, add water to the pot and boil until it is eight ripe, wipe it dry and smear 15 grams of vinegar and soy sauce, use ninety percent (about 225) Wang oil pot, put the meat into the pan and fry it for about 1 minute, until the meat skin is blistered and wrinkled, and immediately remove 2Put 20 grams of soy sauce and green onion knots, Shao wine, sugar, star anise, cinnamon, and broth in a hot pot, put the meat in the pot and cook for 1 minute, take it out and cool it and cut it into 12 pieces, buckle it in a bowl with ginger shreds with the skin side down, pour in the original soup, and steam it in a steamer until 3Cut the greens into 5 cm long pieces, boil them in a pot of boiling water and put them on top of the meat, and when serving, cover the meat in the soup plate and remove the buckle from the bowl.

Summary. Hello, the way to eat oily meat is braised and stir-fried.

Hello, the way to eat oily meat is braised and stir-fried.

Among them, the chain beam of the practice of stir-frying the oil and cleaning the meat is as follows: 1

Slice the meat in oil, slice the potatoes, and clean; 2.Very little oil (or no addition) and fry the slices of meat; 3.Oily meat, slightly charred edges, stir-fry potato slices; 4.

Potatoes with transparent edges, light soy sauce and cooking wine; 5.Add water, cover the pot and simmer for half an hour before the heat is stopped; 6.The meat and potatoes are crispy and can be dried over high heat.

The method of braising the oily meat: 1Wash the pork belly and simmer it with green onions, ginger, garlic, star anise, bay leaves, and cooking wine.

2.Half an hour later, turn it over and continue to simmer after Min Shi destroyed the bridge. 3.

Simmer for more than an hour (chopsticks can easily insert into the skin) and remove from the meat. 4.Drain it slightly, add it in high-temperature wide oil and return to the pie and fry it.

5.After one side changes color, turn over and fry to change color. 6.

Remove and let cool slightly. 7.Heat the oil pan to medium heat and add it to re-frying.

8.Fry on all sides over medium heat until golden brown, remove and cool. 9.

After slicing, put a little oil in the pot and stir-fry chives, ginger, garlic, star anise, then add light soy sauce, dark soy sauce, cooking wine, rock sugar, then add water to boil, and then cut the oily meat. 10.Bring to a boil over high heat and simmer over low heat.

11.Wait for the juice to drain slowly. 

1. 4 pieces of pork belly, appropriate amount of rapeseed oil, appropriate amount of ginger, appropriate amount of rice wine, appropriate amount of soy sauce, appropriate amount of water.

2. Method: Wash the pork with warm water, add 300 grams of ginger and rice wine, and burn until cooked.

3. Put oil in the pot and boil it for 7-8 minutes, and the vegetable oil should be hot and smoke-free. Put some broth, 200 grams of rice wine, 200 grams of soy sauce and mix well, this is to make the meat color and the skin wrinkled. Roll the meat in the soup.

4. Then use a tool to put the meat in the oil pan, the meat must be freshly burned, not cold and then fried. The process of frying is very important, press the meat with a tool to force out the oil inside, but also turn it or it will be pasted, and fry it until the golden brown skin is hard and hard.

5. Freshly baked cut into pieces or thin slices according to your needs, use sugar, soy sauce, and other seasonings to turn red. The skin is not wrinkled, it is particularly delicious, fat but not greasy.