Yingshan Slippery Meat
A traditional specialty of Yingshan County, made primarily with pork fatty belly. The meat is deep-fried and steamed, then finished with a sauce, yielding a rich but non-greasy texture that is smooth, tender, and full of flavor.
Ingredients
Pork fat (skinned, washed, cut into 2 cm cubes)
750 g
White pepper
2 g
Fine salt
5 g
Egg
2 g
Soy sauce
5 g
Pork broth
200 g
Chopped scallions
3 g
Wet starch
25 g
Minced ginger
1 g
Vegetable oil (about 30 g actually used)
1000 g
MSG (monosodium glutamate)
4 g
Instructions
1
Step 1
Skin and wash the pork, cut into 2 cm cubes, soak in clean water for 10 minutes, then drain. Place in a bowl, add the fine salt, 2 g of MSG, minced ginger, and starch and mix lightly, then pour in the beaten egg and mix well to coat.
2
Step 2
Place a wok over high heat, add the vegetable oil and heat until about 70% hot. Drop the meat pieces in one by one and deep-fry for about 10 minutes until golden yellow, then pour into a colander to drain. Let cool slightly, arrange in a bowl, and steam over high heat for about 1 hour. Remove and invert into a soup plate.
3
Step 3
Place a wok over high heat, add the pork broth, soy sauce, and MSG and bring to a boil. Thicken with a flowing starch slurry, remove the wok from the heat, add the chopped scallions and white pepper, and pour the sauce over the meat. Serve immediately.
