Chinese Food
Boiled meat slices
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For the first time, I ate boiled pork slices. I also made a big trouble. I thought it was very light when I saw the word boiled. As a result, a large plate of red soup was served and the boss was asked if it was the wrong dish. Later, I learned that boiled was a common practice of Sichuan cuisine. Because the meat slices are not sliced with oil. They are boiled directly with water. That's the name. Of course, it's not just boiled with water. In Sichuan cuisine, boiled water can be summed up as a sentence - stir fried chili sauce → boiled vegetables in soup, boiled meat → poured hot oil. As long as you master this formula, you can cook meat, fish, chicken and frog in water. How to do it? Let's take a look at it next~
Cooking ingredients
Cooking Steps
Step1:Prepare material - rinse and cut garlic. Remove the leaves of celery. Wash and cut into sections. Wash bean sprouts and pork. *If you like spicy food, you can cut the dried pepper
Step2:Cut the pork into slices. Add cooking wine, 1 tablespoon of soy sauce and starch and stir well. Marinate for about 15 minutes.
Step3:Hot oil in the pot. Add garlic, dried pepper, pepper, scallion and ginger, Pixian Douban sauce and stir fry to taste.
Step4:Add about 400ml of hot water. Add salt, 1 tablespoon of soy sauce, season with oyster sauce. Bring the water to a boil.
Step5:Add celery, garlic and bean sprouts and cook them soft. Remove and spread them on the bottom of the plate. *If you don't have a deep dish, put it in a basi
Step6:Bring the water to a boil. Add in the slices of meat and break them up quickly with chopsticks. Cook for 23 minutes.
Step7:Take out the meat slices and put them on the vegetables. Then pour the soup in the pot into the plate.
Step8:Sprinkle garlic, chili noodles and pepper powder on the meat slices. Pour some hot oil on them ~ sprinkle some green onion.
Step9:Deng Deng. It's so delicious that you can't stop cooking meat slice
Step10:Take a piece of the entrance. It's spicy, fresh and hot. It's tender and smooth, with the smell of chili oil. It'll take away the rice with white flowers in a short time
Cooking tips:1. Pixian bean paste is very salty. Be careful when adding salt. 2. We should do our best to use pepper and pepper. 3. The last oil must be hot and smoky. In this way, the fragrance can be forced out, and it will not be too spicy. There are skills in making delicious dishes.
