Chinese Food
Boiled meat slices
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Boiled pork slices is a new local dish. It originated in Zigong and developed in the southwest. It is a famous Sichuan dish. Because the meat is not sliced with oil and cooked with water, it is called boiled meat. Boiled meat is spicy, tender and chewy. When eating, the meat is tender and the vegetables are fresh. The soup is red and bright. It is spicy and tastes strong. It's the best choice for eating. It's one of the family delicacies. It is characterized by Ma, spicy, fresh and fragrant. It originated in the 1930s. Fan Ji'an (1887, 1982), a famous chef in Zigong, innovated the boiled meat slices with outstanding flavor.
Cooking ingredients
Cooking Steps
Step1:Remove the white gluten from the prepared pork tenderloin. Slice into thin slices and marinate with salt, cooking wine, egg white and starch.
Step2:Wash the cabbage and cut it into pieces. Soak the dried peppers and cut them into pieces. Prepare the peppers and noodles. Cut the shallots and garlic. Prepare a bowl of water.
Step3:Put the oil in the pot and heat it up, then pour in the chopped pepper and pepper. Stir fry the dried pepper and shovel it.
Step4:Add oil to the pot and stir fry the cabbage. Put it in the bowl for later use.
Step5:Put the oil in the pot and stir fry the bean paste. Boil with water and put in the prepared sliced meat. Add a little sugar and chicken essence to taste. When the sliced meat is cooked, remove it and pour it into the bowl with cabbage.
Step6:Put the fried dried chilli, chopped green onion and chopped garlic on the sliced meat soup. Heat some hot oil and pour it on it. It's done.
Cooking tips:There's no need to add salt to the soup. It's already put in the bacon. The salt in the meat is enough. There's no need to put salt in the soup. The salt in the bean paste is enough. There are skills in making delicious dishes.
