Instructions: oil, salt, ginger, garlic, pepper, chili powder, pepper, monosodium glutamate (MSG), finely chopped green onions, bean curd, cooking wine, soy sauce

Practice:

1. Meat slices, with a little soy sauce and cornstarch, cooking wine yards for a while

2. Oil in the pan, the oil to the seven minutes of hot time, put the oil, ginger and garlic (shredded oh), bean curd burst incense, pour cool water 3 small bowl or so, after boiling into the green vegetables scalded a broken raw fish up to the soup bowl

3. will be a slice of meat to the pot, to be the water boiled, rolled two can be served to the bottom of the soup bowl of greens

5. in the good slices of meat sprinkled on the surface of the paprika, pepper

6. pot of hot, into the pepper fry a little bit, don't fry the paste, oh, it will be bitter! Then put on the board twisted, sprinkled to the meat

7. The last step, the pot of oil hot pouring to the boiled meat, you can see the soup surface on the ZiZi ring Oh, by the way, put some small onion end, so fragrant ah! Boiled meat is OK

Features: color red soup white meat, spicy onion.

There are a few points:

1. The meat must be wrapped in egg white, so that it will be more tender.

2. The meat is best fried in oil. The so-called boiled water is just a kind of spicy Szechuan cuisine, which should not use water to boil. Of course, the vegetables inside should be cooked in water.

3. It's better to stir-fry with bean paste than to use only bean paste. I think the bean paste is the essence of Sichuan cuisine for foreigners to learn how to cook.

4. Even if you put water, you should put stock. If not, you can use chicken essence + boiling water to adjust their own, the effect is also good.