How to cook boiled meat

1. Cut the beef (preferably beef tenderloin or sirloin, I used front leg meat) into 5 cm lengths , 3 cm wide slices (thickness of one yuan coin), put into a bowl, add soy sauce, white pepper, water bean powder and mix well.

2. Wash the lettuce and celery and cut them with a knife.

3. Add a little oil to the pot and stir-fry until cooked through.

4. Heat the oil in the pot, add Sichuan peppercorns, dried chili peppers, and Pixian bean paste, stir-fry until red, add soup (appropriate amount, too much will be bland; too little soybean flour will fall off easily, and the soup will be sticky) Thick) Boil briefly, add pepper, salt, ginger slices and garlic slices, and cook until the flavor is absorbed.

5. Pour the meat slices into a slightly boiled original soup pot (the soup should be slightly boiled. If the soup is not boiled, the soybean flour will fall off; if the soup is wide open, the meat slices will become old easily). Use chopsticks to spread it lightly, pour it into a basin as soon as it is cooked, sprinkle with minced dried chili pepper and minced Sichuan peppercorns, and then pour boiling oil over it to give it a stronger spicy aroma.

Recipe for boiled pork slices:

Ingredients: 250 grams of pork tenderloin

Accessories: celery, lettuce leaves, green garlic

Seasoning: ginger, onion, garlic, bean paste, soy sauce, starch, salt, monosodium glutamate, peppercorns, dried red pepper, edible oil

Method:

1. Cut the pork ribs into slices and slurry them with a little soy sauce and water starch;

2. Wash the celery and cut it into sections, pat the green garlic and cut it diagonally into small sections, wash the lettuce leaves and cut them into sections;

3. Shred the onion, ginger and garlic, and chop the bean paste with a knife;

4. Put a small amount of oil in a pot. When the oil is hot, add the chili bean paste. After frying the red oil, add onions, ginger and garlic and stir-fry for a few times. Add a small amount of water. Boil the pot and add a little salt and MSG. Then add Remove the green vegetables after they are raw and put them into a bowl. Slide the simmered meat piece by piece into the pot. When the meat changes color and is cooked, put it into the bowl together with the soup;

5. Wash the pot and heat it up, pour the peppercorns and dried red pepper into the pot and stir-fry until crispy, then pour it onto the chopping board, crush it, and sprinkle it on the cooked meat slices;

6. Place the pan, pour a small amount of oil, heat it up and pour it over the meat slices.

Features: A famous Sichuan dish with strong spicy flavor and thick juice.

Home-style boiled pork slices:

In fact, the preparation is not difficult, just put the cooked cabbage leaves on the bottom of the bowl, sprinkle with two spoons of salt. Then add the starch and Put the beef soaked in egg white into the soup where the cabbage was boiled and continue to cook. As soon as the meat changes color, drain it and spread it on the cabbage. Sprinkle the chili powder on the meat until the meat and cabbage are no longer visible, and then add Sichuan peppercorns in sequence. , raw cut red pepper shreds, pepper.

Set the pot over high heat, add half a pound of cooking oil, and heat it. Pour it into a bowl. The amount of oil will be based on the dish in the bowl. If If you don't want to use oil, just add two spoons of broth for cooking the meat. Finally, add two spoons of salt and mix well before eating.

〖Authentic Sichuan Cuisine〗How to cook boiled fish:

Ingredients: Tilapia, catfish, grass carp, silver carp, and flower chain can be used (it is best not to use carp).

Ingredients: bean sprouts (or your favorite vegetables)

Dry red pepper 1 tael 1 tael ginger

Pixian Douban 2 taels a little pepper

Garlic 1 tael a little pepper

Cooking wine a little MSG

Pepper a little sugar

Refined salt a little chives

A little vinegar and a little soy sauce

Also required: cornstarch and egg white

Preparation method:

1. Kill the fish, wash it, chop off the head and tail, and slice it Fillet the fish and chop the remaining fillet into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on separate plates and marinate in the same way)

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, and put them into a large basin. , sprinkle a little salt according to personal taste and set aside.

3. Add three times the usual amount of oil for cooking in a clean wok. After the oil is hot, add three tablespoons of watercress and saute until fragrant. Add ginger, garlic, green onions, peppercorns, chili powder and dried beans. Stir-fry the red pepper over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts.

4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into a large basin, the fish and bean sprouts are completely submerged. You can check visually. one time). After the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers. Pay attention not to make the fire too high to avoid burning. When the color of the pepper is about to change, turn off the heat immediately, pour the oil and Sichuan peppercorns in the pot into a large basin containing the fish, and scald carefully!! (You can also put the peppers and Sichuan peppercorns on top of the large basin, and then cook until Pour 90% hot oil into the basin.)

Everything is done. Another spicy "boiled fish" is out of the pot.

Note:

1. The amount of water used for cooking fish should not be too much. The fish fillets should be just submerged in water after being put in. After cooking and pouring into the basin, some fish fillets will be exposed.

2. Fry some Sichuan peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully leached out, making the oil red and bright.

3. When marinating fish, do not add too much salt, as it will be salty and destroy the deliciousness of the fish.

4. When you have finished eating the fish, you can pour the soup back into the pot and add tofu, noodles, konjac, etc. to make a boiled fish hot pot. Or simply put the cooked fish into the electric hot pot from the beginning, and after eating the fish, just turn on the heat.