It's really a favorite home-cooked dish of many people in Sichuan and Chongqing. It's spicy and delicious, and my spleen and appetite are abnormal. Sichuan and Chongqing people who run away from home can't go to Sichuan Hotel without a key Sichuan cuisine to comfort their hearts in foreign countries and their spicy and numb stomachs. Not much to say, let's take a look at the practice of this dish, several key points of production, and detailed process, so that you can see at a glance. You can also cook spicy, spleen-invigorating and appetizing boiled meat slices at home, no difference between hotels! The whole family loves it!
Boiled pork slices: pork tenderloin 400g, green bamboo shoots 1 piece, lettuce 4, shallots 3, a handful of dried peppers, ginger slices 1 piece, garlic slices 3, garlic 1 Chili powder 1 spoon, and a little pepper powder. Practice: 1. Wash all hot pot side dishes and cut them into pieces. 2. Wash tenderloin, remove tendons and cut into thin slices along the grain. Put it in a large bowl, add a little salt, soy sauce, appropriate amount of bean powder, add a little cold water, and stir and knead for a while to make it more tender. 3. Put a little cooking oil in the wok, bring it to a boil, put dried peppers and dried prickly ash into the wok, pick it up and let it cool. 4. Put crispy dried peppers and dried peppers on the chopping board with a fruit knife on it. 5. put a little cooking oil in the pot and heat it to 70% heat. Release vegetables, green shoots, onions, etc. Into the pot, stir fry twice and shovel into the bowl. 6. Put the pot on the stove fire, add a proper amount of cooking oil, heat it to 70%, add Pixian bean paste and stir-fry, then add ginger powder and stir-fry evenly. Add appropriate amount of cold water (bone soup is stronger than big bone soup), scoop in one tablespoon of Chili powder and one tablespoon of pepper powder, and stir well.
7. Boil juice. Put the shredded pork into the pot. 8. Gently break up the small fresh meat with chopsticks, then put it into the pot and cook until the small fresh meat bends and stretches, and the surface glows, and the color of the small fresh meat turns white and broken. Add a proper amount of salt and stir the chicken essence out of the pot. 9. Pour the meat and soup into a bowl filled with vegetables. Put the chopped dried peppers and dried prickly ash on the tender beef, and then add the garlic paste. 10. Finally, clean the pan, add a proper amount of cooking oil and heat it to 70% heat. Pour the red-hot cooking oil on the small fresh meat sprinkled with dried Chili noodles and the dish will be ready. Spicy and delicious, the beef and mutton are finished, and the juice can also scald vegetables and fruits. Just try it. Tip: 1. Small fresh meat can be cut evenly. When the hot pot is heated, the color turns white and it is cooked. The time should not be too long to prevent the meat from getting old. Don't worry about undercooking. Put the meat in the pot and turn off the heat as soon as it fades. 2, dried Chili noodles and pepper powder are adjusted according to their own tastes. 3. The final oil leakage is the key, so don't leave it out.