material
Pork tenderloin, egg, pepper, pepper, Chinese cabbage, onion, ginger, garlic oil, starch, salt, chicken essence, boiled water.
working methods
1. Slice the pork first, put it in a container, add a proper amount of starch, a little salt and an egg, stir well, and marinate for 10~ 15 minutes.
2. Chop the onion, ginger and garlic, and cut the cabbage into hob shapes.
3. Add oil to the pot. When the oil is heated to 6% maturity, add the marinated meat and fry until 7% or 8% maturity. Take it out and put it on a plate for use.
4. Stir-fry the cabbage with the remaining oil, stir-fry the fried meat together, add salt, add boiling water (just before cooking), cook for about 5 or 6 minutes, add a little chicken essence, and then put it in the basin.
5. Sprinkle chopped onion, ginger and garlic on the cooked dish.
6. Stir-fry Zanthoxylum bungeanum and Zanthoxylum bungeanum oil until fragrant, and finally pour it on the dish.
Practice 2: Cook sliced meat at home.
material
Lean pork (moderate amount)
Chinese cabbage (moderate amount)
Eggs (appropriate amount)
Hot spicy dip oil (moderate amount)
Zanthoxylum bungeanum (appropriate amount)
June bean paste (appropriate amount)
Edible oil (appropriate amount)
working methods
1. Put the cut lean meat into a bowl, add starch, salt, eggs and cooking wine, and marinate for 20 minutes.
2. Wash and blanch the Chinese cabbage and put it in a big glass bowl.
3. Heat the oil in the pot and add the marinated meat slices.
4. Stir-fry the meat slices and change color for later use.
5, leave the bottom oil in the pot, saute the pepper, stir-fry the June fragrant watercress, and pour in the spicy oil.
6, add the right amount of broth or water, add the right amount of salt, and boil.
7. Slide the meat slices into the water in the pot, spread them out and cook them slightly.
8. Finally, pour it all on the dish just now, and sprinkle a lot of pepper and dried peppers on the meat slices.
Practice 3, home-cooked boiled beef
material
Beef tenderloin and cabbage (my family is short of lettuce for cabbage this time)
Garlic, dried pepper, pepper, salt, water starch, Pixian bean paste, soy sauce, oil, ginger, cooking wine, broth (or water) and egg white.
working methods
1. Cut beef into thin slices against the grain, add egg white, salt, soy sauce, cooking wine, water starch and one tablespoon of oil, and marinate.
2. Heat oil in a wok, add garlic cloves and stir fry.
3. Wash the Chinese cabbage, cut it into sections, drain it, pour it into the pot, add a little salt and stir fry until the cabbage becomes soft and broken.
4. Spread the fried cabbage at the bottom of the bowl. Like me, if you don't prepare Chinese cabbage, you can use lettuce, because lettuce can be eaten raw and tastes best. You can wash it directly, tear it into large pieces and spread it at the bottom of the bowl, omitting steps 2-4. )
5. After the oil in the pot is hot, add ginger, garlic, pepper and dried pepper.
6. Add chopped Pixian bean paste and stir-fry red oil over low heat.
7. Pour broth or hot water and bring the soup to a boil.
8. Add the marinated beef slices and slice them until they are broken. Season with salt, chicken essence and soy sauce.
9. Take out the cooked beef, spread it on the cabbage (lettuce) and pour the soup on it.
10. Sprinkle coriander (optional), onion, Chili noodles (optional with hemp) and Chili noodles (spicy), and quickly pour in hot oil to stimulate the flavor of the seasoning.