old-style kuo bao meat recipe

Old-style Kung Pao Meat is a dish that many people make, with different methods resulting in varied flavors. Cooking Network shares the old-style Kung Pao Meat recipe, simple yet delicious and filling.Using this method, the old-style Kung Pao Meat is fragrant, sweet, sour, fresh, and spicy, with a variety of similar dishes following the same procedure. Old-style Kung Pao MeatIngredients:

Main Ingredients:Ribeye (half a pound) Auxiliary Ingredients:

Hoisin sauce (a bit)

Radish (an appropriate amount) Chinese cilantro (an appropriate amount) Green onion (an appropriate amount)

Ginger (an appropriate amount)

Two tablespoons of sugar Two tablespoons of vinegar One tablespoon of cooking wine One tablespoon of soy sauce Appropriate amount of cornstarch Two teaspoons of salt Steps for old-style Kung Pao Meat:Prepare the ingredients as needed. Chop the radish and green onion, ginger into strips. Slice the ribeye meat to 2mm thickness, with a size of 5cm x 5cm.Coat the sliced meat with a layer of dry cornstarch. Prepare another bowl with water and cornstarch mixed into a slurry. Dip the coated meat slices in this slurry.Heat oil in a wok, fry the meat slices until they are crispy on the outside, then remove them. The fried meat slices should look like this.

Pour a little oil left in the pan and stir-fry the ginger and green onion strips until fragrant.

Stir-fry the fried meat slices with the added ingredients: vinegar, sugar, cooking wine, soy sauce, and salt. Add radish strips just before serving.

Serve it in a dish and garnish with Chinese cilantro if desired.Tips: When frying the ribeye slices, use high oil temperature to ensure they are crispy on the outside and tender inside.

Cut the meat slices and coat them with a layer of dry starch.

4. Take another bowl, mix water and starch to make a slurry, and coat the meat slices that have been coated with dry starch again with this starch slurry.

5. Heat oil in a wok, fry the meat slices until they are crispy on the outside, then remove them.

6. The fried meat slices as shown.

Slightly oil the pan and add ginger and green onion strands to stir-fry until fragrant.

Add the fried meat slices to the pan and stir-fry.Add white vinegar, sugar, cooking wine, soy sauce, and salt, stir-fry evenly.

9. Garnish with chopped coriander before serving.

Tip:

When frying the meat slices, use a higher oil temperature to ensure they are crispy on the outside and tender on the inside.