Boiled pork slices can be boiled without the tenderloin, but the tenderloin is tender, and plum blossom meat can be boiled without the tenderloin. If you want to have some chewiness, you can choose lean meat to make boiled meat slices.

Preparation method and matters needing attention of boiled meat slices

Some people say that the thickening of sliced meat is made by mixing salt, eggs, raw flour and meat evenly and curing them for ten minutes. But the eggs here only use egg white, and you need to add some cooking wine when curing meat. (If you want the meat to be more delicious, you can also add monosodium glutamate. ) cut the meat into large pieces. Finally, make a paste with egg white, salt, cooking wine and raw flour and put it on the meat before making other preparations.

Add oil to the pan, fry the dried pepper and pepper to reddish brown on medium heat, and take out for later use. Stir-fry onions, put the cabbage in, then pour it out and spread it in a bowl for later use. Heat the pan, then put oil in it, stir-fry Pixian watercress and Jiang Mo until they turn red, add water, bring the water to a boil, then pour in the sliced meat, and be sure to spread out the sliced meat and cook it. When the meat is loose and discolored, wait for half a minute to turn off the fire (never too long).

Boiled pork slices, if only peppers and dried peppers are put, are sour and spicy, but if the most important flavor is missing, boiled pork slices are like a lack of the finishing touch, and the spicy taste is bland, and there is always a feeling that something is missing. So pour the seasoned sliced meat and broth into the paved cabbage, then pour the fried pepper and dried pepper in turn, and then add the minced garlic, onion and hot oil! However, if possible, you can put some white sesame seeds before putting the oil.

Spicy, hemp, fresh, fragrant and spicy boiled meat slices are made in this way. The meat itself is tender or chewy, and the six flavors are the same.