Every special food has its own unique taste and meaning. The special food introduced to you today is called boiled pork slices. Boiled sliced pork is a famous local dish, which originated in Panzhihua and spread in southwest China. It is a well-known Sichuan-style home-cooked dish. Because the sliced meat is cooked without oil, it is called boiled sliced meat. Nowadays, it has become a common dish on everyone's table, but many people don't usually master the cooking method and practice of pork slices, so it is a bit chilling to cook and eat. If you want to cook delicious boiled meat slices, you should also master the ways and means to make boiled meat slices delicious. Many people make mistakes. No wonder meat is not delicious. Want to know the pure cooking method of pork slices? Let's take a look!
To prepare useful food, boil the meat slices with water and chop them with fresh meat, rice wine, 1 tablespoon soy sauce, cassava starch, monosodium glutamate, onion, garlic, dried pepper, auricularia auricula and Chinese cabbage, which can be bought in the sales market. If there is no food at home, you can go to the supermarket to buy it yourself, but you'd better buy raw pork yourself.
Clean up the meat you just bought, put it on the chopping block and cut it into pieces. After cutting, put it in a clean bowl for later use, then marinate the meat, add cassava starch, rice wine and a little soy sauce, and stir evenly. You can put it aside and make a reservation. Then cut the onion, garlic and dried pepper into tubes. Cut it and put it in a clean bowl for later use. After washing the cabbage, break it into pieces by hand. You can cut it into a quick shape with a knife. Cut it and put it in a clean container for later use. After this scheme is solved, you can gradually prepare for the next step in advance.
Boil the oil in the pot, and pour the right amount of vegetable oil into the pot. When the temperature reaches 70% to 80%, you can put the cut Chinese cabbage in the pot and stir fry it. When it is broken and the surface is a little yellow, you can put it in a small bowl for later use. You can't use it here, just use slow fire, otherwise it is very easy to burn the dishes, and the burnt dishes will endanger the taste of the dishes behind. Add oil to the pot, add onion, garlic and dried pepper (only half the amount) and stir-fry until tender, add boiled meat slices to taste, add 1 teaspoon light soy sauce, add white soup and stew. At this time, you can add a small amount of salt to taste. After the soup is boiled, add the soaked black fungus and cook in Chinese for 5-8 minutes. After cooking, you can put it in a washed bowl for later use.
When processing meat slices, first pour a proper amount of oil into the pot, then put garlic and dried peppers in front, stir fry in the pot, stir fry the previously marinated meat slices, and then stir fry evenly. When the meat is light, you can take it out of the pot and put it in a clean and tidy bowl. Then pour the cooked juice in front and into the small bowl that used to hold cabbage. Add the fried meat slices. Then put the chopped onion, garlic and pepper on the meat, pour boiling oil on it, and fry the fish out.
Have you seen cook the meat up there? Do you like it very much? In fact, when many friends are in cook the meat, they will immediately cook the meat in the soup, which will produce a lot of residue such as blood foam, which will directly affect the taste of all dishes, so stir-fry the meat slices before adding them to the soup. Have you learned this little trick? Want to know a lot, you can pay attention.