How to eat loose meat

Shredded meat is a kind of meat food that is popular with many people, and in many places, people have the habit of eating shredded meat. When making shredded meat, there are many methods to choose from, such as making Yifeng shredded meat, braised shredded meat, or adding cabbage to make cabbage stewed with shredded meat. These foods have both good taste and nutritional value. Below, I will introduce to you three ways of tenderizing meat!

1. Chinese cabbage stewed with shredded meat

Ingredients: 250 grams of pork belly, 200 grams of cabbage, flour, eggs, salt, MSG, extremely fresh soy sauce, cooking wine, sesame oil, onion, ginger, and coriander as appropriate.

Primary processing: Slice the pork belly, marinate it with cooking wine and salt, mix flour, eggs and water into a paste, tear the cabbage leaves into slices, cut the onion and ginger into shreds, and cut the coriander into sections.

Preparation method:

1. Coat each piece of pork belly with the batter, fry in 80% hot oil until golden brown, remove from the pan, drain the oil and set aside.

2. Heat the oil in the pot, sauté the scallion and ginger, add the cabbage and stir-fry until water comes out, add the broth, salt, MSG, and super fresh soy sauce and bring to a boil, add the fried pork belly and stew for about five minutes, drizzle with sesame oil, sprinkle with coriander, then serve.

2. Yifeng Loose Meat

Yifeng's unique dish has been popular for more than 200 years. It has the characteristics of golden color, crispy texture, smooth and palatable, non-greasy, melting in the stomach, rich fragrance, and suitable for all seasons. Use 500 grams of pork front shoulder meat, 2 eggs, 75 grams of fern powder or high-quality potato starch, 20 grams of shiitake mushrooms (if shiitake mushrooms are used, it is called shiitake mushroom shredded meat, if sea cucumbers are used, it is called sea cucumber shredded meat), salt, soy sauce, MSG, ginger and onion as auxiliary ingredients. Cut the meat into 9-12 cm wide strips and marinate with salt and soy sauce for about 15 minutes. Then mix with eggs and fern (yam) flour, and then put them into a 70% hot oil pan one by one, fry until golden brown and serve. Cut into 2.5 cm pieces and set aside. Remove the stems of the mushrooms, wash them and fry them with oil. Place them flat in a bowl, put the loose meat in, press them tightly without leaving any gaps, add seasoning as appropriate, put them in a steamer, steam them on high heat for 2 hours, turn them upside down on a plate, sprinkle with ginger and scallions and serve.

3. Braised meat

1. Make the oil skin, beef, potatoes, starch and other raw materials into loose meat;

2. Place the shredded pork in a bowl, add water, steam in a steamer for 10 minutes, take out and place on a plate;

3. Light a wok and pour in oil. Add scallion and ginger and stir-fry until fragrant. Add a little water, salt, chicken essence, soy sauce, sugar, cooking wine, thicken with water starch, stir well and pour over the shredded meat.