I think many families must have encountered such a situation. They drink a lot of soup, but the rest of the meat is moldy. No one likes to eat it. In the end, it's too much firewood as my children said. Today, I'll give you a small way to turn the remaining meat into a snack for everyone.
Ingredients: lean meat, oil, star anise, salt, sugar, chili noodles, pepper noodles, white sesame, lobster sauce
The method of making shredded meat with light shadow:
1. Take the remaining lean meat in the soup. If there is no soup in advance, cook the lean meat thoroughly in the water. The soup dregs meat can be crushed at will. It is best to crush the meat on the chopping board and grind it into silk along the texture.
2. Put oil in the pan (the amount of oil is more than that of stir fried dishes, but less than that of fried things). Heat the oil and fry a star anise at a low heat (this step is better if you can stir the spice oil with more kinds of spices and then filter it).
3. Put in the shredded lean meat and press it evenly with a fork, so that the meat is fully immersed in the oil. When the moisture content of the shredded meat is large, the firepower can be adjusted too small. If the shredded meat is slightly discolored, it is necessary to change the stir frying at a low fire.
4. Add the hot sauce of Douchi and other seasonings (such as spicy sauce, Shuan hot sauce, etc.) and stir fry thoroughly to make the shredded meat and hot sauce mix evenly.
5. Add pepper powder, pepper powder and white sesame (black pepper, cumin powder, five spice powder and even curry powder can be added or changed according to the taste).
6. If the hot sauce is salty enough in the early stage, you can omit the salt and taste it. If the saltiness is not enough, stir fry the shredded meat and all the powdered spices to make it out of the pot.
Four seas food warm reminder:
1. Adding sugar to seasoning is a suggestion given to me by my friends in Chengdu after I made it. They said that the shredded meat of the shadow of the lamp here would be fried and dried with sugar, but I didn't know which step to add, so it was written in the raw material, but not in the step;
2. In the past, when I made beef jerky, I only put pepper, pepper and salt as seasonings, but this time I added a lot of spices. The main reason is that the beef itself is very good, and there is no flavor lost after cooking for a long time, and this soup residue meat has no flavor, so we have to rely on seasoning to improve the flavor;
3. It's better not to eat it all at once. It's better to put it in the refrigerator. My family eats it for many days. It's OK to eat less snacks each time;
4. Good fire control, stir fry with a shovel to help further crush the shredded meat, try to make the meat evenly heated, do not have some burnt, some have not been fried thoroughly.
I usually cook soup for 2 or 3 hours. At this time, the meat is very firewood and hard to swallow. Most of the time, I make such snacks. The reference dish is the light shadow shredded pork, which is also an inescapable recipe. You can check it.