The recipe for oily meat in Jincheng, Shanxi

Health benefits

Tomatoes: promote blood circulation and remove blood stasis

Auricularia: Tonifying Qi

White sugar: promoting blood circulation and removing blood stasis

Ingredients and materials

500g chicken jerky

Garlic sprouts 200g

100g tomato

50g black fungus

Oil 10g

Salt 10g

Vinegar 5g

5g white pepper powder

10g chicken essence

5g white sugar

Starch 20g

1 egg

10g cooking wine

10g coriander

The recipe for oily meat in Jincheng, Shanxi

1. Cut garlic sprouts into sections and tomatoes into chunks for later use

2. Soak the fungus and cut it into small pieces for later use

3. Cut the chicken jerky into small pieces, add wine, salt, eggs, and starch, and stir well

4. Add 500g of oil to the pot, wait for it to heat up by three minutes, and then add chicken jerky

5.After a few minutes, the oil temperature rises and the chicken jerky floats up

6. Take out the chicken jerky and control the oil for later use

7. Pour in oil, add scallions, ginger, garlic, Sichuan peppercorns, and stir fry until fragrant. Then remove the Sichuan peppercorns

8. Add garlic sprouts and tomatoes, stir fry with an appropriate amount of salt

9. Add the fungus and mushrooms in sequence, stir fry a few times, and then add some water

10. After boiling, add salt, chicken essence, white sugar, and white pepper

11. Add starch to a small bowl and stir with water

12. Pour the starch water into the pot, cover it with a lid, and let it boil

13. Add vinegar, turn off the heat and remove from the pot, sprinkle cilantro

14. One bowl of oily meat, one bowl of rice

Tips

1. You can taste it every time you add salt. If it's too light, it won't easily become flavorful.

2. The oil temperature should not be too hot to prevent the meat from being fried and burnt.

3. There are some differences between Jincheng oily meat and traditional Shanxi oily meat, which are characterized by a lot of soup.

4. Adding water would taste better if replaced with chicken soup or bone soup.

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