Recipe: Jiangjin Meat Pieces

Home Cooking Recipe: Jiangjin Meat Pieces


A traditional Sichuan dish that is hard to see now



  1. The pork is added into the 0.2 cm piece with a fine salt and cooking wine; the egg is mixed with the dried bean powder to form a whole egg paste; then the meat piece is evenly hanged with the whole egg paste;

  2. The green onions are cut into onions, ginger and garlic are minced; the red peppers are soaked to the stalks to form the velvet; take a bowl and add the sugar, soy sauce, vinegar, monosodium glutamate, water soy flour and two tablespoons of fresh soup to make the juice;

  3. The oil in the pot is burned to 60% heat, and the medium is fired. The meat pieces are unfolded and then fried into a light yellow color. When the oil temperature in the pot rises to 80% heat, the meat pieces are heavy oiled to golden yellow.

  4. Leave the bottom oil in the pot, stir the red pepper, ginger and garlic to stir out the red oil, stir the water into the magnolia, the water fungus and the onion and stir well. After the meat is sliced, cook the sauce and stir up the pan.

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