Chinese Food
Authentic Sichuan style - cold marinated meat
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I have nothing to do at home at Dragon Boat Festival. Thinking of the summer when I was a child in Sichuan, my memory is filled with the taste of mung bean porridge and cold pickled vegetables. I described it to my husband, and he was so greedy that he began to drool. I decided to do it once according to the taste in my memory. Although I only use three kinds of raw materials this time, you can choose according to your own preferences, such as beef, chicken wings, pig's hoof, pig's tail and so on.
Cooking ingredients
Cooking Steps
Step1:First, soak the anise, anise, cinnamon, Xiangye and other spices in water for a few minutes. After washing, put them in a sackcloth. Fasten them so as not to disperse in the middle.
Step2:Use the casserole for soup. It can slowly marinate the flavor. Add half water. Put in the spice bag. In addition, you can add two pieces of ginger in the soup to remove the smell.
Step3:The last time I went to Hong Kong to buy Li Jinji's brine, it has been useless. Supermarkets in the mainland can also buy it. Pour in about half. No need to add soy sauc
Step4:Stir well. Boil over high heat for about 35 minutes. Let the spice bag taste first.
Step5:You can take advantage of this gap to wash the meat and drain i
Step6:Put in the raw materials after 35 minutes
Step7:Time is 50 minutes. Turn the heat to low heat and slow brine 10 minutes later. During this period, you need to turn it over several times so that you can get even taste.
Step8:Now let's start to make seasoning. The oil and horseradish, garlic, ginger, shallot, pepper powder, sesame oil, soy sauce, thirteen spices and so on. Mix well and reserve.
Step9:Time's up. Take out the slices. Mix them with the seasoning you just prepared. It's very delicious and appetizing. It's spicy and delicious. Finally, you can find the taste of childhood. Let's try it. Cubic meter ^
Cooking tips:There are skills in making delicious dishes.
