I like to eat boiled meat slices. Of course, I have to cook them myself at home from time to time. After all, boiled meat slices in restaurants are delicious, but a few slices of meat as thin as tens of dollars are really not worthwhile.
Today, I'd like to share with you the practice of boiling sliced meat (pork version) at home with mushroom sauce.
Introduction
Boiled sliced pork is a Sichuan dish, and it is also a "young Sichuan dish", which was innovated and developed by Fan Ji 'an, a famous chef from Zigong, in 193s.
Boiled pork slices, the name comes from its practice. French sliced meat is not fried or fried in oil, but boiled in water, and then the cooked sliced meat is put into the carefully cooked soup. The soup will be added with side dishes such as bean sprouts, oil wheat vegetables and Chinese cabbage, and the seasoning such as dried pepper, pepper and white sesame seeds will be added to the top, and the hot oil will be poured to stimulate the fragrance. A spicy and delicious boiled sliced meat is ready.
Many people think that their boiled meat slices are not as soft and tender as those made in restaurants, and the flavor is not strong enough. This is actually mainly caused by the fact that the meat slices are not marinated properly and the soup base has problems. As long as these two difficulties are mastered, you can still make fresh, smooth and appetizing boiled meat slices at home.
treatment of sliced pork
step ① meat selection
to make boiled pork slices, the choice of meat is very important. You must choose the thinnest piece of pork, and the pork tenderloin is the best.
Pork tenderloin is actually divided into tenderloin and outer tenderloin. The outer ridge is a piece of meat on the back of the pig, which is a relatively thin piece of meat on the pig; If we want to say the thinnest and most tender meat, of course, it is a piece of pork from the kidney to the water bone, which is long and round and slightly thinner at one end, which is what we commonly call "tenderloin". If we want to cook boiled meat, the taste of the tenderloin is definitely better than that of the outer tenderloin, but because the weight of the tenderloin is too small, it is generally difficult to buy it, so it is the same with the outer tenderloin.
△△ How to choose pork tenderloin?
when we buy tenderloin, we must buy fresh tenderloin. If we accidentally buy tenderloin that has been left for a long time, it will not only have loose meat but also taste bad, and the boiled pork slices made in this way will not be particularly delicious. In order to select high-quality pork tenderloin, we must master the following three skills.
1. Look at the color.
The color of fresh pork tenderloin should be red, which looks brighter; If the color of the tenderloin is pale pink, it means that this piece of meat has been placed for a long time and is not fresh.
2. Try elasticity.
Fresh and high-quality pork tenderloin can be quickly recovered by pressing it, and the strength of the meat can be felt by fingers; If pressing the meat can't recover immediately, it means that the meat has been put for too long.
3. Touch the surface.
fresh pork feels slightly moist on the surface. if pork feels sticky, don't buy it.
4. smell it.
Fresh pork will have a faint smell of meat, while stale pork will smell sour or other peculiar smell.
step ② meat cleaning
no matter what kind of meat, there will be blood residue. Only by washing the blood to the maximum extent can the fishy smell of meat be removed and the taste of dishes become better.
1. Wash the pork with clean water to remove the dust on the surface.
2. Prepare a pot of warm water, add 1 teaspoon of salt to the water, put the pork in it and wash it for five or six minutes.
Warm salt water can make the blood in pork ooze more quickly, so that the cleaned pork is cleaner.
3. Wash the cleaned pork with clear water for several times.
step ③ curing and sizing of meat
1. cut the tenderloin.
before cutting the tenderloin, all fascia must be cut off, so that the taste is good.
As the saying goes, "Cut the pig vertically across the cattle and sheep", the pork must be cut into thin slices with a thickness of about 2mm along the grain. After cutting the sliced meat, rinse it with water several times again to clean the remaining blood.
Tips for Mushroom Sauce
If you feel that fresh pork is not easy to cut, you can put the pork tenderloin in the refrigerator for half an hour and take it out. At this time, it is much easier to cut again.
2. The pork is sticky.
after the pork is rinsed clean, don't worry about sizing. You should first add a small amount of salt, water and cooking wine, and then grab it with your hands several times-knock it-knock it a few times, and repeat this several times until it is sticky.
Tips for Mushroom Sauce:
1. Adding salt to meat can make the meat absorb more water, so that the boiled meat slices will be more tender.
3. Pork sizing.
After the pork is sticky, add salt, soy sauce, soy sauce, egg white and a little starch, and finally add a proper amount of cooking oil. Still use the above method to stir the meat slices evenly and marinate for 2 minutes.
Mushroom sauce tip:
The most suitable starch for meat sizing is potato starch, because potato starch can quickly absorb and fix the moisture in the meat during heating, making the meat compact, delicate, fresh and delicious.
preparation of soup base material for boiled sliced meat
if the smooth and refreshing sliced meat is an important symbol of the success of this dish, then the soup base can be called the soul of this dish. To make the soup base of boiled pork slices, the materials needed are Pixian bean paste, dried pepper, dried pepper, garlic, shallots and ginger.
step ① selection of bean paste.
Pixian bean paste is divided into four grades according to the fermentation time-super bean paste, first-class bean paste, second-class bean paste and red oil bean paste.
Among them, the fermentation time of super bean paste is more than 3 years, the color is beautiful reddish brown, the sauce flavor is rich and the aftertaste is long, but it is expensive and rare in the market.
Red oil broad bean paste is a derivative of Pixian broad bean paste. The fermentation time is only 3-6 months, and the color is bright, but the taste is spicy and the fragrance is insufficient, so it is not recommended.
when we cook boiled pork slices, it is best to use first-class bean paste or second-class bean paste, which has a strong flavor and makes the boiled pork slices taste better.
Step ② Selection of dried peppers
There are many kinds of dried peppers, which have different functions. Some are responsible for adding color, some can enhance fragrance, and some can make dishes spicy. When we cook boiled pork slices, we suggest mixing a variety of peppers together.
the mushroom sauce recommended here is the combination of capsicum frutescens and Vitex negundo, with capsicum frutescens providing spicy flavor and Vitex negundo providing dry flavor.
Step ③ Selection of Zanthoxylum bungeanum
There are two kinds of Zanthoxylum bungeanum on the market, red Zanthoxylum bungeanum and green pepper, among which green pepper is also called hemp pepper.
The red pepper is fragrant but not spicy, while the hemp taste and durability of green pepper are far better than that of red pepper.
When making soup base, we can choose red pepper, which makes the soup base more fragrant and rich in layers.
if you like hemp, you can use green pepper when pouring hot oil at last.
step ④ selection of onion, ginger and garlic
these commonly used side dishes need no special attention, as long as they are fresh. Chop the onion, ginger and garlic separately, and be careful not to cut them too much, otherwise it will be easy to fry bitterness when frying.
Practice of making boiled pork slices
△△ Preparation materials
Main materials: 25g pork tenderloin, 1 handful of oil lettuce and 1 handful of mung bean sprouts.
materials required for curing pork: cooking wine, 3g of clean water, half an egg white, 1 spoon of potato starch, a little soy sauce, a little soy sauce, a little cooking oil and a little salt.
materials needed to make the soup base: 1 spoon of Pixian bean paste, 1 handful of dried peppers (capsicum annuum+Vitex negundo), 2 peppers, a little onion, ginger and garlic, light soy sauce, cooking wine, salt, sugar and chicken essence.
materials required for oil pouring: pepper, 1 handful of dried pepper (capsicum annuum+Vitex negundo), minced garlic, white sesame, chopped green onion and chopped coriander.
△△ manufacturing steps
Step ① Processing the meat slices
1. Clean the tenderloin, remove the fascia and cut it into pieces with a thickness of about 2mm.
2. Add cooking wine, salt and a little water to the sliced meat, and stir until it feels sticky.
3. Add half an egg white, a little soy sauce, soy sauce and 1 teaspoon of potato starch to the sliced meat, continue to stir until stiff, and then set aside for 15 minutes.
Step ② Preparation of side dishes
1. Wash the oil wheat vegetables, control the water to dry, and cut them off for later use. Wash the mung bean sprouts and control the water for later use.
2. Heat the oil in the pan. When the oil is hot, add the oil wheat and mung bean sprouts and stir fry until it stops growing. Take it out for later use.
Step ③ Making soup base
1. Chop onion, ginger and garlic respectively; Pixian bean paste chopped; Cut off the dried peppers. If you don't want to eat too spicy, you can dig out the pepper seeds.
Tips for Mushroom Sauce:
Douchi in bean paste is relatively large, so we must chop it up and use it, so that the fragrance of bean paste can be fully emitted when frying.
2. Heat the oil from the pan, add onion, ginger and minced garlic and stir-fry until fragrant, then add pepper and dried pepper and stir-fry until fragrant.
3. Add Pixian bean paste and stir-fry red oil.
4. Add light soy sauce and cooking wine into the pot and stir-fry to give a fragrance.
5. add clear water to the pot, boil it slightly, add a little sugar and salt to taste, and filter out all the residues in the soup with a colander after turning off the fire.
6. fire again, and when the soup in the pot is slightly boiled, turn to low heat and add the meat slices. Gently push the meat slices with a spoon to spread them, cook them on low heat for about 4 seconds, and quickly put the removed meat slices into a container filled with oil lettuce and bean sprouts.
7. Pour the soup base into the container.
Step ④ Making toppings
1. Chop all the onions, garlic and coriander, and cut the dried peppers into sections.
2. spread minced garlic, dried peppers, Chinese prickly ash (green and white peppers can be used for those who like hemp, and red prickly ash for those who don't like hemp) and 2 spoonfuls of white sesame seeds on the sliced meat.
3. Heat a tablespoon of oil in the pot. When the oil temperature reaches 7%, pour the oil on it to stimulate the fragrance.
tips on mushroom sauce how to judge the 7% hot oil temperature?
The temperature of 7% hot oil is between 18°C and 24°C, and we can see the smoke. If chopsticks are put in it, there are a lot of bubbles around them, accompanied by a crackling sound.
4. finally, sprinkle chopped green onion and coriander to finish the spicy and delicious boiled meat slices.
Precautions for making boiled meat slices
1. Egg white must be used for curing the meat slices. Egg white can form a protective film on the surface of the meat, so that water is not easily lost and the meat slices taste better and tender. One catty of pork can be boiled with one egg, which will affect the taste.
2. when frying the soup base, when adding onion, ginger, garlic, dried pepper and pepper, use medium heat, not too big fire, which will make the whole soup base bitter.
3. Pixian bean paste must be chopped before frying, so that the flavor will be distributed faster, the red oil will be fried more easily, and the color of the soup base will be more beautiful.
4. After the soup base is flavored, cook it for about 1 minute, so that the flavors of all the ingredients are completely blended together, then turn off the fire and remove all the residue from the soup base.
5. Remove the residue, then fire again, and cook until the bottom of the soup is slightly open, then put in the sliced meat and smooth it. Pay attention to the fact that the soup base doesn't need to be boiled to the boil, otherwise the cooked meat slices will be old.
Finally, it is concluded that
Although boiled pork slices are a Sichuan dish, they have a large number of supporters and fans all over the country because of their fresh, spicy taste and smooth and delicate taste.
It's not difficult to cook the sliced pork in water. Just marinate the sliced pork tender and smooth, and season the soup base properly. As for the side dishes, there is no particular strict requirement. As long as you like, whatever you like, whether it's Chinese cabbage, lettuce or oily wheat.