Authentic cooking of sliced meat? Authentic cooking of sliced meat? Thank you.

Boiled pork slices look like a bowl full of oily fishy smell, not delicate, but actually very delicate, that is, in terms of meat quality, you should choose fresh and good tenderloin without a trace of fat-although the chopping board at the back is OK, it is delicious without tender tenderloin, and it is still chopped into stuffing and packaged into jiaozi.

Cut the meat into coins with uniform thickness, leaving no trace of the butcher, then add salt, monosodium glutamate and noodles, and marinate them evenly with your hands for a few minutes to taste. Rape is ok, as long as it is not an old hand, wash it and fry it in the oil pan. When you see it lose its vitality and collapse, you can take it out of the pot, put only salt and put it in a bowl with a wide mouth and a deep mouth.

Put a little oil in the bottom of the pot, add shredded ginger, garlic cloves and Xixian bean paste into the pot and stir fry. When the scent comes out and the shredded ginger is colored, immediately add cold water to mix a little powder, and the powder will be muddy. This is cook the meat's soup. Boil the pot for three to five minutes to taste, adjust the salt to taste, grab the meat marinated for a while, pour it into the pot, and boil it over high heat. The temperature and time at this time determine whether the meat is tender and delicious. After a long time, it tastes like chewing pig hair, but after a short time, the meat is not cooked, waxy and tasteless.

When the pot is full of white bubbles, one or two pieces of meat will be turned over, and even the pot will be taken away, and then they will be poured into a big bowl filled with rape, so that the pieces of meat will be slightly exposed from the soup, and then some coarse Chili noodles and Chili noodles will be sprinkled, and then hot oil will be sprinkled, which will be delicious.

How to cook sliced meat?

How to cook boiled meat slices to be fresh and tender?

Put more water starch or tender meat powder, remember, put a lot! Remember! Otherwise, the meat is definitely not tender and delicious.

[Share] Authentic boiled pork slices

Here's how to do this:

Ingredients: four liang of lean pork, one catty of green bamboo shoots, half a catty of celery, three garlic (smaller), one piece of ginger, about ten dried peppers, about thirty peppers, an appropriate amount of pepper powder, two to three spoonfuls of crispy peppers (except Chili oil), three spoonfuls of starch, salt and monosodium glutamate, two spoonfuls of soy sauce, two spoonfuls of douban and one spoonful of sugar.

Practice: 1. Slice pork, mix well with starch, salt and a little water, peel green bamboo shoots, wash and cut into thick slices, cut off old celery (celery is not tender this season), mix well and marinate for later use, separate young leaves, slice or mash garlic into a small bowl, put dried Chili slices and Chili granules into a small bowl, and slice or pat ginger evenly.

2, put a small amount of oil in the pot, heat it, pour in garlic slices and stir fry, then pour in green bamboo shoots and stir fry until the pot is broken.

3. After the green bamboo shoots come out of the pot, the pot must be cleaned, and then the oil is heated to 70% heat. When the oil is heated to 70%, fry the dried chili segments and chili granules until golden brown, then pour all the ginger slices, soy sauce, watercress and white sugar into a glass bowl and fry slowly. After the oil is heated to cherry color, add about 1L of water.

4. After the soup is boiled, spread out the meat slices, wait for a few seconds, and then gently stir. Remember not to stir them. When the starch on the surface has just solidified, immediately filter the pickled juice of celery and slide it into the bottom of the pot from one side of the pot, and then filter all the soup of green bamboo shoots and slide it into the bottom of the pot from one side of the pot. Then scoop the meat slices onto celery and green bamboo shoots for a few seconds, shovel them evenly, add monosodium glutamate and mix well.

5. Sprinkle crispy peppers on the meat and pepper powder. Then clean the pot, put it on the fire, put two pots of shovel oil to heat it, then pour it evenly on it, and then put the celery leaves in and mix well.

Ingredients: four liang of lean pork, one catty of green bamboo shoots, half a catty of celery, three garlic (smaller), one piece of ginger, about ten dried peppers, about thirty peppers, an appropriate amount of pepper powder, two to three spoonfuls of crispy peppers (except Chili oil), three spoonfuls of starch, salt and monosodium glutamate, two spoonfuls of soy sauce, two spoonfuls of douban and one spoonful of sugar.

Practice: Pork is cut very thin and mixed with starch, salt and a little water. Peel and wash the green bamboo shoots, and then cut them into thick slices. Cut the celery into sections and remove the old parts (celery is not tender this season), and marinate it with a little salt for later use. The young leaves are open. Garlic slices or chopped pieces are put in a small bowl. Put the dried Chili pieces and Chili granules in a small bowl. Ginger slices or mashed and soy sauce, soy sauce, etc.

Put a little oil in the pot, heat it, pour in garlic slices and fry until it loses its fragrance.

After the green bamboo shoots are taken out of the pot, the pot must be cleaned, and then the oil is heated to 70% heat. When the oil is heated to 70%, fry the dried chili segments and chili granules until golden brown, then pour all the ginger slices, soy sauce, bean sprouts and sugar in the glass bowl and fry slowly. After the oil is heated to cherry color, add about 1L of water. After the soup is boiled, spread the meat slices on it, wait for a few seconds, and then gently stir. Remember not to stir it. When the starch on the surface has just solidified, immediately filter the celery marinade, slip it into the bottom of the pot from one side, then filter all the soup of green bamboo shoots, slip it into the bottom of the pot from one side, then scoop the meat slices onto celery and green bamboo shoots, wait for a few seconds, shovel them evenly, add monosodium glutamate and mix well.

Sprinkle crispy peppers on the meat and pepper powder. Wash the pot again and put it on the fire. Heat two spoonfuls of oil and pour it evenly on it.

Then add celery leaves and mix well. Serve immediately.

Urgent! Authentic cooking of sliced meat? ! !

Ingredients: Clenbuterol (pork, beef and fish are also acceptable), and a few pieces of green vegetables. Ingredients: oil, salt, ginger, garlic, pepper, Chili powder, pepper, monosodium glutamate, chopped green onion, douban, cooking wine and soy sauce. Practice: 1. Slice the meat, use a little soy sauce and starch, and cook wine for a while. 2. Boil, blanch the vegetables, pick them up and put them in the soup bowl. 3. Put the meat into the pot, roll it twice when the water boils, and put it in the soup bowl. 5. Sprinkle Chili powder and pepper on one side of the meat. 6. When the pot is hot, add the pepper and stir fry. Don't fry it. Oh, it will be bitter. Then put it on the chopping board, crush it and sprinkle it on the meat. 7. The last step is to boil the meat slices in water. Features: red soup, white meat, spicy onion fragrance.

My humble opinion is as follows: 1. The sliced meat must be wrapped in egg white, which will make it more tender. 2. The sliced meat is best fried. The so-called cooking is just a spicy method of Sichuan cuisine, in which water should not be used at all. Of course, the dishes inside should be boiled in water. 3. It's better to fry with watercress hot sauce than just use watercress. 4.。 .

Seek authentic Sichuan boiled meat practice! Detailed steps, thank you!

The practice of boiling meat is 1.

Cut beef (preferably beef tenderloin or brisket, I use front leg meat) into 5 cm long and 3 cm wide slices (the thickness of a dollar coin), put them in a bowl, add soy sauce and white pepper, and mix well with water bean powder. 2. Wash lettuce and celery and change knives.

3. Add a little oil to the pot, stir-fry the vegetables until they are broken, and put them into the pot. 4, the oil in the pot is hot, pepper, dried pepper, Pixian watercress, stir-fried red, add soup (to the right amount, too much will be weak; Too little bean powder is easy to fall off, and the soup is sticky. Cook slightly, add pepper noodles, salt, ginger slices and garlic slices, and burn thoroughly.

5. Pour the meat slices into the slightly opened original soup pot (the soup should be slightly opened. If the soup doesn't boil, the bean powder will fall off; When the soup is very big, the sliced meat will get old easily.

Spread it out gently with chopsticks, pour it into the pot when cooked, sprinkle with dried Chili powder and pepper powder, and then pour hot oil, which is more spicy. Boiled pork slices: main ingredient: pork tenderloin 250g auxiliary materials: celery, lettuce leaves and green garlic; Seasoning: ginger, onion, garlic, douban hot sauce, soy sauce, starch, salt, monosodium glutamate, pepper, dried pepper and cooking oil; Practice: 1. Slice pork loin and paste it with a little soy sauce and water starch; 2. Wash the celery and cut into sections, pat the green garlic loosely and cut into small pieces obliquely, and wash the lettuce leaves and cut into sections; 3. Shred onion, ginger and garlic, and chop the douban hot sauce with a knife; 4. Sit in a pan, put a small amount of oil, when the oil is hot, add bean paste and red oil, stir fry, add onion, ginger and garlic a few times, add a little water, add a little salt and monosodium glutamate, then add vegetables, take them out and put them in a bowl, slide the pulped meat into the pan one by one, and put them in the bowl together with the soup when the meat is discolored and cooked; 5. Wash and heat the pot, pour the pepper and dried red pepper into the pot, stir-fry and bake until crisp, then pour it on the chopping board, crush it and sprinkle it on the cooked meat slices; 6. Sit in a pot, pour a small amount of oil, heat it and pour it on the sliced meat.

Features: Sichuan-style famous dishes, spicy sauce. Cooking sliced meat by indigenous method: actually, it is not difficult to do so. First spread the boiled cabbage leaves 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 just cooked by cabbage and continue to cook. As soon as the meat changes color, it is soaked in water and spread on cabbage.

Sprinkle Chili noodles on the meat until the meat and cabbage are not visible, and then put Chili, shredded red pepper and pepper in turn. Sit in a pot over high fire, add half a catty of cooking oil and heat.

When entering the bowl, the amount of oil is subject to the dishes in the bowl. If you can't stand using oil, try cooking the broth with two spoonfuls.

Finally, add two spoonfuls of salt and mix well before eating. .

What is the most authentic cooking method of sliced meat?

Cuisine and efficacy: Cooking materials of boiled meat slices in home-cooked recipes: main ingredients: pork tenderloin (or beef tenderloin), garlic sprouts, celery, favorite vegetables (phoenix tail and cucumber are recommended), Chili and dried Chili festival, garlic slices, ginger slices, onion festival, watercress, Chili noodles, garlic and chopped green onion. Seasoning: salt, pepper, a little soy sauce, egg white and chopped green onion. How to make boiled meat slices delicious 1. Slice pork tenderloin (cut along the grain) and season with marinade 15 minutes. 2. Wash garlic sprouts, celery and other vegetables you like and cut them into long sections. 3. Wash the pan with hot oil. When it is 60% hot, add pepper and dried pepper segments, garlic slices, ginger slices, onion segments and Pixian watercress and stir-fry until fragrant.

Then add the right amount of broth or water, add the right amount of salt, bring to a boil, put the dish down, scald it a little, and then pick it up and put it in a bowl. 4. Slide the sliced meat into the water in the pot, stir it out, pick it up and put it on the dish just now, and pour the soup in the pot into the bowl, not too little, so as not to overcook the sliced meat. 5. Sprinkle a lot of Chili noodles and dried Chili noodles on the meat slices, and appropriate amount of garlic and chopped green onion for later use.

Take another pot, pour a lot of oil, burn it and pour it on the meat slices.

Hao, how to make authentic boiled pork slices? delicious

Practice 1 Ingredients: lean meat (pork, beef and fish are also acceptable), and several pieces of green vegetables: oil, salt, ginger, garlic, pepper, Chili powder, pepper, monosodium glutamate, chopped green onion, douban, cooking wine and soy sauce: 1.

Slice the meat and cook with a little soy sauce and starch and cooking wine for a while. 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, scoop up and put in soup bowl 3.

Put the pieces of meat in the pot one by one. When the water boils, roll them two times and put them in the soup bowl, with vegetables at the bottom. Sprinkle Chili powder and pepper 6 on the meat noodles.

Heat the pot, stir-fry it with pepper, not scalding it, it will be bitter, then crush it on the chopping board and sprinkle it on the meat slices. Finally, 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. Exercise 2. Ingredients: 250g pork tenderloin. Accessories: celery, lettuce leaves and green garlic. Seasoning: ginger, onion, garlic, douban hot sauce, soy sauce, starch, salt, monosodium glutamate, pepper granules, dried red pepper and cooking oil. Practice: 1. Slice pork loin and paste it with a little soy sauce and water starch. 2. Wash the celery and cut into sections, pat the green garlic loosely and cut into small pieces obliquely, and wash the lettuce leaves and cut into sections; 3. Shred onion, ginger and garlic, and chop the douban hot sauce with a knife; 4. Sit in a pan, put a small amount of oil, when the oil is hot, add bean paste and red oil, stir fry, add onion, ginger and garlic a few times, add a little water, add a little salt and monosodium glutamate, then add vegetables, take them out and put them in a bowl, slide the pulped meat into the pan one by one, and put them in the bowl together with the soup when the meat is discolored and cooked; 5. Wash and heat the pot, pour the pepper and dried red pepper into the pot, stir-fry and bake until crisp, then pour it on the chopping board, crush it and sprinkle it on the cooked meat slices; 6. Sit in a pot, pour a small amount of oil, heat it and pour it on the sliced meat.

Method 3 Ingredients: 1) Sliced meat, (cut into large pieces, about a quarter (25 cents) thick) 2) Cabbage, (cut into pieces, but not too big) 3) Garlic, (cut into two pieces) 4) Chopped dried peppers and fried with Hanyuan peppers, (chopped two dried peppers and four or five Hanyuan peppers) 5. It takes a lot of oil to put oil in the wok. When it is 50% hot, pour the meat slices into the oil and spread them with chopsticks. When the meat turns white, put the meat slices in a plate for later use. Oiling means frying the meat until it is soft, but don't do it. If the meat touches the wok, you can put a little salt in the oil first. ) .2) Put oil in the wok, about 20ml, put minced garlic, stir-fry two spoonfuls of garlic and Chili sauce, put about 300ml of water in the wok, and add salt, monosodium glutamate and sugar to taste after the water is boiled.

This dish is spicy, so the soup should be salty enough without adding more sugar. 3) Boil the cabbage in the soup, take it out when it becomes soft, and put it in the soup basin. Then put the meat slices into the soup and cook them slightly, then take them out and put them into the soup basin.

This is mainly to make the meat hang the color of the soup. Add a little sesame oil to the soup, and then pour the soup into the soup basin.

4) Put the coriander on the meat, and then put the fried dried peppers and peppers on the meat (Hanyuan peppers are hemp, so you can't put too much). 5) Put oil in the wok, put two or three dried peppers to make them spicy, and pour them on the meat. If you like spicy food, put more peppers. ) note: it will be very choking when frying dried peppers and peppers. If this step is omitted, you can make some changes in the fifth part above. Method 4: Ingredients: pork tenderloin 200g, pea tip, onion, ginger, garlic, a handful of pepper, Pixian watercress, soy sauce, cooking wine, salt, chicken essence, pepper noodles and pepper noodles. Method: 1, slice the meat and code it with soy sauce starch and cooking wine for a while. When the oil is hot, put it into the pot.

Then add onion, ginger, garlic and pepper and stir-fry until fragrant. Step 3 add water. After the water is boiled, add chopped pea tips. Cook it until it is raw. Take it away. 4. Slice the meat into the pot one by one. When the water boils, roll them twice and serve. 5. Sprinkle pepper noodles and pepper noodles on the meat noodles. Heat oil in the pan. Boil the oil and pour it into the bowl (make sure the oil burns to the pepper and pepper noodles). Method 5 Raw materials: beef tenderloin 400g, celery 250g, garlic 5 petals, onion 3, ginger 1 tablet. Seasoning: 3 teaspoons of Pixian watercress, 25 grams of dried pepper, 20 grams of pepper, 2 teaspoons of soy sauce, 3 minutes of monosodium glutamate, 2 teaspoons of cooking wine, 3 grams of starch, sweet wine 1 teaspoon, baking soda powder 1 gram.

Step: 1. Peel garlic and pat it to pieces, and remove the fibrous roots of onion and beat it into ginger.

2。 Cut the dried chili into pieces, then put the chili and seedless chili pieces into a clean wok and make them crisp with slow fire.

3。 Slice beef tenderloin and mix well with cooking wine, starch and baking soda.

4。 Heat a wok with high fire, pour a proper amount of salad oil, pour garlic, ginger and Pixian watercress into the wok and stir-fry until fragrant, put down the water and cook the soup with low fire.

5。 Pour beef fillet, onion knot, liqueur and soy sauce into the pot, cook for about 5 minutes, then pick up the beef and put it in a large porcelain bowl, and add monosodium glutamate.

6。 Add celery to the remaining stock and cook it over medium heat until it is 80% cooked. Pour the broth on the beef and sprinkle with the prepared pepper and pepper.

7。 Wash the wok, dry it, put it on a strong fire, pour salad oil into the wok, heat it to 70%, pour the oil into a large porcelain bowl, and you can hear it sizzling. A bowl of boiled beef with good color and flavor is ready.

Method 6 Ingredients: 4 liang lean pork, green bamboo shoots 1 kg, half a catty celery, 3 garlic (smaller), a small piece of ginger, about 0/0 dried peppers, about 30 peppers, appropriate amount of pepper powder, 2-3 spoonfuls of crispy peppers (except Chili oil), appropriate amount of starch, appropriate amount of salt, appropriate amount of monosodium glutamate and soy sauce. Practice: 1. Slice pork, mix well with starch, salt and a little water, peel green bamboo shoots, wash and cut into thick slices, cut off old celery (celery is not tender this season), mix well and marinate for later use, separate young leaves, slice or mash garlic into a small bowl, put dried Chili slices and Chili granules into a small bowl, and slice or pat ginger evenly.

2, put a small amount of oil in the pot, heat it, pour in garlic slices and stir fry, then pour in green bamboo shoots and stir fry until the pot is broken. 3, green bamboo shoots must be washed after the pot.

Urgent! Authentic cooking of sliced meat? ! !

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.

Features: red soup and white meat, spicy and scallion fragrance.

There are a few humble opinions:

1. Meat slices must be wrapped with egg white, which will make them more tender.

You'd better fry the meat slices. The so-called cooking is just a spicy method of Sichuan cuisine, in which water should not be used at all. Of course, the dishes inside should be boiled in water.

It's better to fry with bean paste than just use bean paste. I think bean paste is the essence of foreigners learning to cook Sichuan food.

Even if you put water, you should put broth. If not, you can mix it with chicken essence and boiling water yourself, and the effect is good.

How to make authentic boiled meat slices?

1. Slice pork tenderloin, mix egg white with starch, salt, monosodium glutamate and cooking wine to make paste, and smear it on the meat slices; 2. Wash and slice cabbage leaves and ginger, and cut them into sections with scallion; 3. Put 35 grams of vegetable oil in the pot, heat it, pour in pepper and dried pepper, and stir-fry over low heat until the pepper is golden yellow. 4. Then, cut pepper and pepper into fine powder; 5. Put the oil in the pan and stir-fry the douban spicy sauce, then add the Chinese cabbage leaves, onion ginger, broth, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings, stir-fry a few times to make them mix evenly; 6. Immediately add the sliced meat and stew for a few minutes. When the sliced meat is cooked, put the sliced meat on it and sprinkle with chopped dried peppers and pepper powder; 7. Boil the remaining vegetable oil, pour it on the meat slices, and fry the dried peppers, pepper powder and meat slices with hot oil again, which can make them hemp, spicy and fragrant.

Another cooking method: ingredients: pork tenderloin, garlic sprout, vegetables, kelp and celery; seasoning: Pixian watercress, dried pepper, pepper, ginger, garlic, onion, salt, monosodium glutamate, cooking wine and dried starch. Practice: 1, cut the tenderloin into large pieces and grab it evenly with cooking wine, dry starch and a little salt. Crush with a rolling pin. 4. Remove the oil pan. When the oil temperature rises to 70%, add onion, ginger and garlic slices and saute until fragrant. Add Pixian bean paste and stir-fry until fragrant. Add water and salt to boil. 5. Blanch vegetables, garlic sprouts, kelp and celery in the pot for a while, take them out and put them in the pot. 6. Blanch the tenderloin piece by piece until cooked, remove it and put it in the pot. Pour it on the pepper and Chili noodles in the dish Baike.baidu/view/5294 production method: ① Slice pork tenderloin and paste it with a little soy sauce and water starch; 2 celery washed and cut into sections, green garlic sliced obliquely into small pieces, lettuce leaves washed and cut into sections; ③ Shred onion, ginger and garlic, and chop the douban hot sauce with a knife; (4) Sit in a pot, put a little oil, put bean paste after the oil is hot, stir-fry in red oil, add onion, ginger and garlic a few times, add a little water, add a little salt and chicken essence, put vegetables into a bowl, take them out after the break, slide the pulped meat into the pot one by one, and put them into the bowl together with the soup when the meat is discolored and cooked; ⑤ Wash and heat the pot, pour the pepper and dried red pepper into the pot, stir-fry and bake until crisp, then pour it on the chopping board, crush it and sprinkle it on the cooked meat slices; ⑥ Sit in a pot, pour a small amount of oil, and heat it and pour it on the sliced meat. zhms/ms _ menu/Chuang/2006-3-4/200634 1824204320 .

Authentic Sichuan cuisine and boiled pork slices?

The cooking method of pork slices is as follows: 1. Wash vegetables (you can choose bean sprouts, cabbage, vegetables and so on. ).

Fresh pepper is pedicled, seeded, washed and sliced. Get all the materials ready.

2. Slice pork tenderloin (not too thin, otherwise the taste will be unsatisfactory), add eggs, cooking wine, salt and starch, and marinate for 10 minute. 3. After the vegetables are cooked in the boiling water pot, pick them up and put them into the bottom of the bowl.

4. Heat the oil pan (rich in oil), spread the sliced meat, turn it white and pick it up for later use. 5. Add Chili oil to the remaining oil pan, add dried Chili, stir-fry garlic cloves, add bean paste, and stir-fry red oil with pickled peppers.

6. Add fresh pepper slices and stir well. Add water, salt and a small amount of soy sauce to boil. 7. Put the meat slices into the boiling water soup and spread them with chopsticks. After boiling again, pour the sliced meat and soup into a bowl filled with vegetables.

8. Take another oil pan, stir-fry the peppers until they change color, and pour the hot oil on the meat slices. Recipe tip: You can also use beef tenderloin. Pay attention to the heat of the beef slices, and don't cook them for too long.

This is a very rich Sichuan dish, suitable for family dinners. The traditional practice is to use Pixian bean paste instead of pickled pepper bean paste.

How to make authentic boiled meat slices?

Ingredients: 250g pork tenderloin, celery, lettuce leaves, green garlic, ginger, onion, garlic, douban hot sauce, soy sauce, starch, salt, chicken essence, pepper granules and dried red pepper.

Production method: ① Slice pork tenderloin and paste it with a little soy sauce and water starch; 2 celery washed and cut into sections, green garlic sliced obliquely into small pieces, lettuce leaves washed and cut into sections; ③ Shred onion, ginger and garlic, and chop the douban hot sauce with a knife; (4) Sit in a pot, put a little oil, put bean paste after the oil is hot, stir-fry in red oil, add onion, ginger and garlic a few times, add a little water, add a little salt and chicken essence, put vegetables into a bowl, take them out after the break, slide the pulped meat into the pot one by one, and put them into the bowl together with the soup when the meat is discolored and cooked; ⑤ Wash and heat the pot, pour the pepper and dried red pepper into the pot, stir-fry and bake until crisp, then pour it on the chopping board, crush it and sprinkle it on the cooked meat slices; ⑥ Sit in a pot, pour a small amount of oil, and heat it and pour it on the sliced meat. You can log on to China Food Network, where there are many ways to do it.