Ingredients: lean meat (pork, beef and fish are also acceptable), and a few pieces of vegetables.
Ingredients: oil, salt, ginger, garlic, pepper, Chili powder, pepper, monosodium glutamate, chopped green onion, douban, cooking wine and soy sauce.
Exercise:
1. Slice the meat and cook with a little soy sauce and starch for a while.
2. Heat the oil to 7 minutes in a wok, add the oil, ginger and garlic (shredded) and watercress until fragrant, pour in 3 small bowls of cold water, bring to a boil, add vegetables, blanch, pick them up and put them in a soup bowl.
3. Put the meat pieces into the pot one by one, roll them twice when the water boils and put them into a soup bowl with a vegetable bottom.
5. Sprinkle Chili powder and pepper on the meat noodles.
6. Heat the pot, stir-fry it with pepper, not hot, it will be bitter, then crush it on the chopping board and sprinkle it on the meat slices.
7. The last step is to pour the oil into the pot and heat it, then pour it on the cooked meat slices. You can see the sizzling sound on the noodle soup. Put some chopped green onion by the way, it smells good! Just boil the sliced meat in water.
I also like Sichuan food very much. I often eat hot pot, boiled pork slices, husband and wife lung slices ... but I'm not from Sichuan ... hehe.
I used to cook sliced meat in water at home once, not as good as a restaurant, but not bad. Now I'll tell you how I did it: 1 Slice the lean pork and grab it with starch. Put some water in it.
2. Copy the dried red pepper, pepper, chopped green onion, minced garlic and Pixian watercress Chili sauce in a hot oil pan. Stir-fry and drain. Spices can be put according to personal taste.
3. Cook the washed dishes in soup, put them in a big bowl, and then add the meat to cook. Stir the meat with chopsticks to avoid sticking together. When the meat is cooked, pour the soup into the bowl. Put Chili noodles and Chili granules on the meat.
4. Wash the pot, oil it, heat it, and pour it on the Chili noodles and Chili granules!
Another more detailed introduction:
Boiled pork slices by local method
In fact, it is not difficult to do. First, spread the cooked leaves of Chinese cabbage at the bottom of the bowl and sprinkle with two spoonfuls of salt. Then, put the beef soaked with starch and egg white into the soup that has just cooked Chinese cabbage and continue to cook. When the meat changes color, it will be soaked in water and spread on Chinese cabbage. Sprinkle pepper noodles on the meat until the meat and Chinese cabbage can't be seen, then add pepper, shredded red pepper and pepper in turn.
Sit in a pot over high fire, add half a catty of cooking oil and heat. When you put it in a bowl, the amount of oil will depend on the dishes in the bowl. If you can't stand using oil, add two spoonfuls of cooking broth. Finally, add two spoonfuls of salt and mix well before eating.
Hehe, it's really good. Let's go back and have a try.
Boiled spicy pork slices
Large enamel bowls are mainly used for heat preservation. Never use lunch boxes in the microwave oven. I once made a mistake. Pieces of meat should not be too thin or too thick. Use water starch and a little salt, and some leafy vegetables, such as cabbage and spinach. Boil water in a pot, add a little salt and ginger, throw it into the dish, cook it for seven times, pick it up and put it at the bottom of the bowl, coat the dish with a layer of Jiang Mo and minced garlic, and then cook the meat slices with the vegetable soup in the pot. Pour the soup from the pot into the bowl, and the amount just doesn't reach the dish. Then code red pepper segments (good-looking), red pepper noodles (delicious) and peppers on the meat slices. You'd better put some pepper noodles if possible. Heat the empty pot, pour in the oil, and pour evenly into the bowl. Listen to the hissing sound and smell the fragrance! !
I cooked boiled meat slices twice this weekend.
All my materials are based on local materials.
The first time was made of a small piece of lean meat cut next to the bone. Just process it again and cut it thin. Remember to marinate with salt and starch (I used water chestnut powder) and a little cooking wine after cutting. A few pieces of Chinese cabbage (with leaves), garlic and shredded ginger. If there is no Pixian watercress, use "Benzdouchi" made in Taiwan Province Province instead (it's delicious and sold in China store);
No Chili noodles, Chili noodles and so on. I use a mixture of fried horse and tofu instead. There is also half a bowl of water, plus a spoonful of water chestnut powder (I have no starch or water starch, and. . )
So many things.
Process: put the cabbage into the pot until it is soft and collapsed, and only add a little salt. When they are soft, spread them in a big bowl (a big bowl or a small pot). Wash the wok, add minced garlic, shredded ginger, and Chili fermented beans, stir-fry until the fragrance is overflowing, then mix half a bowl of water with water and pour it into the wok. Cover it until it boils. Pour the marinated meat slices into the boiled soup. Small white bubbles appeared around the soup when it caught fire. Watching the meat turn white, I cut a piece of meat with a pan and found it easy to cut off, so I quickly turned off the fire. Pour the whole pot of winter and winter, soup and meat into the container of Chinese cabbage just now.
Then sprinkle some dried Chili shreds, tofu paste and garlic on the meat (garlic is badly sprinkled). Clean up the wok and pour in the oil (I suggest vegetable oil is the best). It looks like 100g. It just caught fire until it sizzled around and felt very hot (but it didn't wait for smoke). All right, pour the oil pan on the meat slices. . . . Gee, it smells good. This is the most successful Sichuan dish I have ever cooked. This is probably the easiest Sichuan food to cook. :)
Remember to read the online introduction that the soup with boiled meat slices is delicious only if it has the spicy taste of hot pot. This is also a fact. It's really comfortable to watch the red and warm soup after cooking.
By the way, there is some pepper oil in that benzene lobster sauce, so it makes the soup more spicy and fragrant.
I think meat control is better than beef. After all, I am not a chef: PP, and beef is rarely cooked. Hee hee. . . Besides, foot-and-mouth disease is so rampant now, it is better to eat big meat. . .