Chinese Food
Boiled meat slices
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Spicy is the essence of Sichuan cuisine. When you eat spicy and sweaty dishes, you feel comfortable. It's hot in summer. The humidity is heavy. Eating spicy food is a good way to help get rid of the humidity. It's delicious and don't be greedy. Otherwise, the burden on your stomach is heavy.
Cooking ingredients
Cooking Steps
Step1:Slice the lean meat.
Step2:Add cooking wine, cornflour, pepper noodles, pepper noodles, a little salt (salt will be added in the soup later, so put less at this time). Mix monosodium glutamate and egg white evenly. Marinate for 20 minutes.
Step3:In the process of pickling, you can cut the radish into thin strips. I don't recommend using tools to fork the shredded radish. The shredded radish is too thin and the water is lost. It doesn't taste when boiled ou
Step4:Sliced ginger, sliced chilli, cracked garlic, and some dried chilli.
Step5:Stir fry the oil pan under the seasoning to give the fragrance (stir fry the oil pan in a big fire, then turn to medium heat and stir quickly under the seasoning. In this way, the dried peppers will not stir fry Hu).
Step6:Add some bean paste and continue to stir fry.
Step7:Add in the soup and boil it (it's not suitable to add more soup. When cooking the shredded radish, the radish will boil water. The soup will become more water).
Step8:Boil the soup with shredded radish. Season with salt, monosodium glutamate and chicken essence.
Step9:When the shredded radish is cooked to 7 or 8 layers, add the meat slices and cook.
Step10:Take out and put on the chili noodles and pepper seeds.
Step11:Just pour hot oil on it.
Step12:Put in coriander and shallot.
Cooking tips:1. The meat must be sliced. It's better to slice it when it's frozen in the refrigerator. 2. When pouring oil at last, turn off the fire and wait for a while. When the oil temperature drops a little, pour it on the chili noodles. This will make the chili noodles fragrant and spicy. There are skills in making delicious dishes.
