The practice of boiling meat slices The meat slices in the boiled meat slices should be soft, spicy and chewy, and the vegetables at the bottom can be randomly matched according to personal preferences.
1. Prepare 2 tablespoons of bean paste, 5-8 dried peppers, a little pepper, 3-5 slices of ginger, chopped green onion and a little cooking oil;
2. Slice tenderloin, add egg white, a little soy sauce, water starch and salad oil, and stir evenly, preferably more, so that the meat slices in the bowl can absorb more water and stir until they are thick and starchy. You can add a little water for the second time in the middle. After mixing and sizing, the entrance of meat slices will be very tender and smooth;
3. Put a little more oil in the pot than usual, heat it slightly, then add chopped green onion, ginger slices, dried peppers and prickly ash to stir fry, turn to low heat, and add bean paste to stir fry red oil;
4. Add more than half a pot of water, add soy sauce, salt and sugar to taste, and then boil over high fire;
5. After the soup in the pot is boiled, cook it for another 5 minutes, and then use a filter spoon to remove the ginger slices, dried peppers and other seasonings from the pot;
6. First, put the bean sprouts in the base material, blanch them in the pot, take them out after about 30 seconds, put them in a big bowl as the base material, then add the potato chips prepared in advance, cook them until they are sticky, and then take them out and put them in a big bowl;
7. Put the freshly sized meat slices into the pot one by one and cook them;
8. Take out the cooked meat slices and put them in a bowl with a bottom dish, then add a proper amount of soup, and finally put the chopped millet and pepper on the meat slices;
9. After the wok is cleaned, add a little salad oil. After the salad oil in the wok is heated to boiling, sprinkle it evenly on the sliced meat, pepper and millet spicy. Boiling hot oil can immediately stimulate the fragrance and spicy taste of Xiaomi spicy and pepper. The aroma of pepper granules is tangy, and a pot of spicy and delicious boiled meat slices is ready.
The practice of cooking fish fillets Boiled fish is a spicy and delicious dish, and spicy is the most important taste, so the choice of pepper and pepper is very important.
1. Grass carp scales, viscera, fins and washing.
2. Cut off the fish's tail and head, stand the fish upright with its belly down, cut the fish's back with a knife, slowly separate the fish from the fish's bones, slice the fish with a knife, cut the fish's bones into pieces, and cut the fish's head in half.
3. Marinate fish fillets, bones and fish heads with a little salt, pepper, cooking wine and a little starch.
4. Blanch the bean sprouts and celery in clear water, remove them and put them on a plate, and make the bottom material for later use.
5. Put cooking oil in the pot. When the oil is hot, add onion, ginger slices and garlic cloves and stir-fry until fragrant. Add dried Chili and pepper and stir-fry until fragrant. Then add Pixian watercress and stir-fry for fragrance.
6. Pour the clear soup into the pot. After the soup is boiled, add the fish head and bones. Finally, add the fish, stew for a while, add salt and monosodium glutamate, and pour the fish into the paved plate.
7. Finally, put a little minced garlic, dried pepper and pepper on the fish, heat the oil in the pot, pour the oil on it after boiling, and you can serve.