Chinese Food
Boiled meat slices
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Boiled pork slices is a new and famous dish of the Han nationality. It originated in Zigong. It was changed from the famous dish of Zigong and boiled beef. It is carried forward in the southwest. It belongs to the famous family dish of Chongqing and Sichuan cuisine. It originated in the 1930s. Fan Ji'an (1887, 1982), a famous chef in Zigong, innovated the boiled meat slices with outstanding flavor. Because the meat is not sliced with oil and cooked with water, it is called boiled meat.
Cooking ingredients
Cooking Steps
Step1:First, wash and dice the casserole.
Step2:Wash the Flammulina velutipes, celery and bean sprouts. Slice the leg meat. Marinate pork slices in cooking wine and salt for a while.
Step3:Open the multi-functional pot, pour in the oil, put in the onion, ginger and garlic for stir fry, then put in the chili sauce and hotpot seasoning, add some water or soup to cook.
Step4:Then add bean sprouts, Flammulina velutipes, lettuce and sliced pork.
Step5:When the water boils.
Step6:Put in the pork slices more evenly. Then put in celery section. Add salt and monosodium glutamate for seasoning.
Step7:Cover the pot.
Step8:When the pork is cooked, it will be out of the pot.
Step9:Finished product drawin
Step10:Finished product drawin
Step11:Finished product drawin
Step12:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
