How to cook oily meat?

Ingredients: 200g pork shoulder pole.

Accessories: garlic cloves 5g; 20 grams of canned winter bamboo shoots; 2.5 grams of yellow sauce; Auricularia auricula15g; 2.5g of balsamic vinegar and 25g of cucumber; 5 grams of pepper water; 5 grams of clean scallion; Soy sauce15g; 2.5g of fresh ginger and 2g of refined salt; 5 grams of Shao wine; Wet starch 85g monosodium glutamate 2.5g eggs 2; Sesame oil15g; 50 grams of chicken soup; 500 grams of cooked lard.

Cooking method

1. Remove the film, white tendons and fat from the shoulder pole meat, put it horizontally on the chopping block, cut the raw materials into strips with a thickness of 0.33 cm with a flat knife, then put it flat on the chopping block, and then obliquely cut it into rectangular pieces with a width of 4 cm and 6.6 cm with a straight knife.

3. Cut winter bamboo shoots and cucumbers into pieces as big as meat, large pieces of black fungus into small pieces, green beans into large pieces of onions, peeled ginger into ginger rice, and sliced garlic cloves. 3. Put the sliced meat into a bowl, add yellow sauce, pepper water, light soy sauce (5g) and salt, mix well and marinate for 8h.

4. blanch the winter bamboo shoots, and put the water in a small bowl after it is too cold. Add auricularia auricula and cucumber slices, chicken soup, Shaoxing wine, monosodium glutamate, soy sauce (10g) and wet starch (10g) to make sauce.

5. Heat the wok, add lard and heat it to 50%, then add the soaked meat slices, quickly break them up with chopsticks, slide for about 5 ~ 6 seconds, and drain the oil in the colander. Add lard (15g) to the wok, stir-fry Jiang Mo, onion slices and garlic slices, add oiled meat slices, cook with vinegar, then pour in the prepared juice, stir well, and pour in lard (15g). [2]?