Chinese Food
Boiled meat slices
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My favorite part of this dish is that after the last step of pouring oil into the pan, the little boiling frying pan in the sizzling pan then overflows with fragrance. It feels great. O (≥ V ≤) O ~ ~ / / update the recipe. Cut off the unnecessary ingredients. Sort out the discourse logic. It should be better understood. Quick record of boiling water - bean paste + spices (optional) stir fried, fragrant red, boiled in water. When the vegetables (and a certain amount of salt) are cooked, pour them out Fill the basin. Then heat the oil and pour it into the basin. Remember this method. You can develop any kind of boiled vegetable~
Cooking ingredients
Cooking Steps
Step1:Cut the ginger in half. Cut the half and set aside. Slice pork, add salt, pepper, ginger, starch, egg white, mix well and marinate. A basin to use (for vegetables
Step2:Other vegetables should take corresponding measures according to the nature of the dish. For example, if the bean sprouts are hot, they will be cooked and directly spread on the bottom of the basin. Root like lettuce and potatoes are ready to be sliced. Mushroom and vegetable leaves are ready to be slice
Step3:Put a small amount of oil into the pot and heat it up. Stir fry the salt and the dishes that are easy to be cooked (such as cabbage and lettuce leaves) to make a pot and spread it into the pot
Step4:Heat the oil in the pot again. Stir fry the beancurd and ginger slices in low heat until the oil is red and fragrant. The amount of ingredients in the water is estimated to be less than that of all the ingredients
Step5:Turn the heat to boil and put in the dishes to be boiled. Cook until the vegetables are ripe and boiling. Put in the meat slices and cook for 30s60s. Turn off the heat and put in the basin and sprinkle with dried chili noodles and pepper seeds
Step6:Pour oil into the pot. Turn off the fire when the fire is high. Pour the oil evenly into the pot. When you are done, you can eat it (ˉˉˉˉˉˉˉˉˉˉˉˉ
Cooking tips:1. Slice as thin as you can. Marinate for no less than 10 minutes. 2. Be patient when frying red oil. Make sure that the red one is delicious and good-looking (*^__ ^*3. It's so troublesome for meat to get starch, egg white and ginger powder to make it more smooth and tender. Don't be lazy. It's better to choose tenderloin meat as well. The amount of egg white is just enough to cover the meat slices. Don't be too much. It can be seen clearly that the liquid of egg white overflows the meat slices in the basin If there are more egg white, there will be bubbles or even bad egg soup. 4. When you put the meat slices into the pot, you must put it after the water boils. Otherwise, the meat slices will be put into the pot in cold water. When the water boils, the meat will be too old. In addition, the meat really only needs tens of seconds. When the meat 9 is mature, I can turn off the fire and pour it into the basin. Because the oil will be poured in the end. The oil will be fully cooked after being scalded. This kind of meat is very tender
