Chinese Food
The most addictive Sichuan dish: boiled meat slices
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Poaching is a special method of Sichuan cuisine. With the popularity of poached fish nationwide, people gradually accept and like this method and even infatuate with it. In short, boiled meat in soy bean sauce soup and hot oil. Many years ago, when Sichuan cuisine was not as popular as it is today, many people had different feelings about boiled meat. More than one person said to me, I think boiled meat is boiled meat in white water. This seemingly complex dish is actually very simple and easy to make. There is no high requirement for the fire and knife work. Just pay attention to a few details and you can make amazing boiled meat slices.
Cooking ingredients
Cooking Steps
Step1:Cut the lean meat into large slices. Use starch, cooking wine, salt and a little water to marinate the meat.
Step2:Wash the cabbage. Tear the leaves into large pieces by hand. Cut the cabbage into thin pieces obliquely with a knife. Wash the old leaves and roots with scallion and cut them into 6cm long scallions. Wipe off the topsoil with dry pepper and cut them into sections with scissors. Chop the Pixian bean paste for use.
Step3:Pour 30 ml oil into the frying pan. Fry the dried pepper and pepper over medium heat until they are brownish red. Remove and set aside.
Step4:Turn the fire. Stir fry the onion in the frying pan. Stir fry the cabbage again. Spread it in a large bowl for later use.
Step5:Heat up the pot. Add 30 ml of oil. Stir fry Pixian bean paste and ginger powder until the oil is red.
Step6:Add the broth. Bring to a boil.
Step7:Put the marinated meat slices into the pot. Use chopsticks to disperse them. When the meat slices are boiled to disperse and change color, add soy sauce, chicken essence and sugar to taste.
Step8:Pour the meat slices and the soup into the big bowl with the cabbage.
Step9:Chop the dried peppers and peppers that have been fried in advance and sprinkle them on the meat slices. Sprinkle the minced garlic on the meat slices evenly. Wash and dry the pot. Add 40 ml of oil. Heat to 90% heat (smoking). Then pour the hot oil on the meat slices evenly.
Cooking tips:1. The dried pepper section and pepper must be fried to be brown, red and crisp. The oil of fried pepper and pepper is used to fry the vegetables. The fried peppers are chopped and sprinkled on the meat slices. They taste hot and fragrant. They are very tasty. 2. Pixian bean paste must be stir fried to produce red oil. 3. The final hot oil must be very hot. Only when it is poured can the fragrance of garlic be fried. 4. Cut the meat as large and thin as possible. If it is not easy to cut, put the meat into the freezer for a little freezing. Slice the meat when it is hard. 5. The mash can be replaced by cooking wine. Eating clearly - boiled is a method of Sichuan cuisine. It is a method of scalding the materials with the soup base mainly seasoned with Pixian Douban until they are cooked. There are boiled meat slices, boiled beef, boiled fish slices, boiled bullfrog, etc. There are skills in making delicious dishes.
