Who invented oily meat?

Oily meat is the most famous traditional dish in Shanxi, which has been carefully cooked by several generations of chefs and has been handed down to this day. 1Feb. 957, the oily meat made by famous chef Wu Wanku was rated as one of the "Top Ten Famous Foods in Taiyuan" by experts organized by the municipal catering company. Later, Zhang, Bai Baoshan, Fang Mingsuo and other famous chefs participated in the city, province and national cooking competitions and won the gold medal, which won glory for the people of Taiyuan. Since the market economy, all restaurants and restaurants dealing in Shanxi cuisine have had oily meat. However, for some purposes, some restaurants have transformed oily meat into various kinds beyond recognition, and what series of oily meat have been derived, such as cabbage oily meat, Chili oily meat, spicy oily meat and so on. In order to meet the needs of diners, onions, garlic moss, dried peppers and soybean sprouts are added to greasy meat ... Over time, the original traditional oily meat is hard to find. In fact, oily meat should make great efforts in the selection of ingredients, side dishes and cooking in order to highlight the rich local characteristics of Shanxi. It is characterized by soft and delicate fragrance. The main ingredients of fresh and lean pork are black fungus, winter bamboo shoots, cucumber, onion, ginger, garlic seasoning salt, soy sauce, soy sauce, yellow wine, eggs, water starch and so on. Cut the fresh meat into 3 mm thick, then add egg yolk, water starch and 5 g soy sauce and mix well. Cucumber cut into horseshoe pieces, winter bamboo shoots with a horizontal knife, onion cut into horseshoe pieces, garlic sliced, ginger sliced. Heat the pan to 80% heat, add 50 g to 70% cold oil, fry the meat slices in the pan and take them out. Pour out 2/3 of the old oil, add cucumber slices, winter bamboo shoots slices and auricularia auricula, stir fry, add the fried meat when it is fragrant, stir fry several times, add ginger and garlic with soy sauce, a little soy sauce and yellow wine, stir fry until it is fragrant, and take out the pot. Pay attention to the temperature and time of frying meat, and the temperature of frying material should not be too small or too big! Oiled meat. Faction: Golden cooking technique: stir-fry until cooked, and then thicken the sauce: thicken the sauce (including sauce) 2. Ingredients: main ingredients: pig hind legs, ingots, ingredients, eggs, starch, edible fungus, cucumber, winter bamboo shoots seasoning and other ingredients, edible oil, water chestnut, Jiang Mo, garlic vinegar, cooking wine, soy sauce, salt, (sugar). (2) Add an appropriate amount of oil to the pot, heat it up by 30-40%, and slide the meat slices out after sizing (be careful not to get old). (3) Cucumber is replaced with eye slices, winter bamboo shoots are replaced with slices, and auricularia auricula is picked into natural slices for later use. (4) put the base oil in the wok with strong fire, put the water chestnut onion, Jiang Mo and garlic slices in the wok, add the sliced meat, fungus, cucumber and winter bamboo shoots, stir fry evenly, cook vinegar, cooking wine, soy sauce, salt, sugar, monosodium glutamate and fresh soup for seasoning, thicken them into packages after cooking, and pour the oil out of the wok. 5. Flavor characteristics: golden color, salty and slightly vinegar, smooth and tender entrance. 6. Note: 1. After cooking, it is required to be salty and fresh, slightly vinegar-flavored, smooth and tender in texture, and not leaking oil or juice. 2. Adding a proper amount of "fried powder" (baking soda) when sizing can make the meat slices more tender, but remember not to put too much, so as not to affect the taste. If it is the first operation, it is easier to master the heat and keep the meat tender and smooth by using the sauce. At present, in order to speed up ripening and save time, hotels often use auxiliary materials to pull oil. 7. Naming method: named after the operation characteristics and properties of the main components in raw materials. Eight. Dressing skills: As a famous dish in Shanxi, oily meat should be paid attention to in decoration. As banquet dishes, some shaped dishes are often used as toiletries. Such as maple leaves, rectangular edges, oval plates, etc., the colors such as white, light green and light blue are better.