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.

I also like Sichuan food very much. I often eat hot pot, boiled pork slices, husband and wife lung slices ... but I'm not from Sichuan ... hehe.

I used to cook sliced meat in water at home once, not as good as a restaurant, but not bad. Now I'll tell you how I did it: 1 Slice the lean pork and grab it with starch. Put some water in it.

2. Copy the dried red pepper, pepper, chopped green onion, minced garlic and Pixian watercress Chili sauce in a hot oil pan. Stir-fry and drain. Spices can be put according to personal taste.

3. Cook the washed dishes in soup, put them in a big bowl, and then add the meat to cook. Stir the meat with chopsticks to avoid sticking together. When the meat is cooked, pour the soup into the bowl. Put Chili noodles and Chili granules on the meat.

4. Wash the pot, oil it, heat it, and pour it on the Chili noodles and Chili granules!

Boiled pork slices 2

Preparation raw materials: beef (or pork)

Green garlic root

Green vegetables, peppers and peppers

Processing raw materials-green vegetables cut into sections, green garlic cut into horse ears.

Slice the meat. You don't have to cut the meat too thin to enjoy it. Add water starch, a spoonful of salt and cooking wine to the sliced beef, and you can also add a little soy sauce (for coloring). More starch is needed to make the sliced meat feel tender and smooth in your mouth. Mix the pulp evenly for fifteen minutes.

Post related pictures:

Stir-fried pepper and pepper. Put the pot on the fire, bring the steam to a boil, turn off the heat, and pour the pepper and pepper into stir fry. Be sure to use a small fire, otherwise it will easily turn into Guan Gong's face and you can't participate in the beauty contest.

Pepper and pepper are crushed. Take out the fried pepper and pepper, cut the pepper into small pieces, and crush the pepper back and forth with a knife.

Ginger, a short onion and four cloves of garlic. As shown in the picture, ginger, onion and garlic are sliced.

A spoonful and a half of bean paste. I like to use Pixian watercress, which is spicy.

Stir-fried seasoning. Put oil in the pot. When the oil is hot, pour the bean paste into the pot and stir fry. Then add ginger, garlic and onion and stir-fry for a while.

Add water to make soup. Stir-fry seasoning with water, salt, monosodium glutamate and green garlic. Cook it.

Add vegetables. Add vegetables to the cooked soup, and when it is not cooked, put it in a bowl. Remember not to cook it for too long, or it won't taste so crisp.

Vegetables. Look, this is made of green vegetables.

Cook the meat. Turn off the heat, stir-fry the beef slices again before serving, then slice the cooked beef and turn on the fire after all the beef is put into the pot.

Boiled beef. Pour the cooked beef and soup into a bowl and sprinkle with pepper and pepper. Wash the pot, put the oil in the pot, pour the oil into the bowl when it is hot, and with the squeak of Chili and Zanthoxylum bungeanum in the oil, a fragrance comes to the nose ~ ~

4) Chop the dried chilies and fry them with Hanyuan chilies (chop two dried chilies and take four or five Hanyuan chilies).

5) Two coriander (cut into small pieces)

Exercise:

1) Marinate the meat with egg white and cornflour (prepare for oiling), and put oil in the wok, which needs a lot of oil. 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 into a plate for later use. Oiling means frying the meat until it is soft, but not dry. 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 pepper and pepper on the meat (Hanyuan pepper is hemp, so you can't put too much).

5) Put oil in the wok, add two or three dried peppers to make them spicy, and pour them on the meat (put more peppers if you like spicy).

Precautions:

Stir-fried dried peppers and peppers can be very choking. If this step is omitted, you can make some changes in the fifth part above. 5) Put the dried pepper and pepper into the spicy taste and pour it on the meat.

————————————————————————

Boiled pork slices 3

Materials:

Pork tenderloin (or beef tenderloin), garlic sprouts, celery, and your favorite vegetables (phoenix tail and cucumber are recommended)

Zanthoxylum bungeanum and dried Chili Festival, garlic slices, ginger slices, onion festival, douban, Chili noodles, Chili noodles, garlic and chopped green onion.

Marinade: salt, pepper, a little soy sauce, egg white, starch.

Exercise:

1. Slice pork tenderloin (cut along the grain) and season with marinade15min.

2. Wash garlic sprouts, celery and other vegetables you like and cut them into long sections.

3. Wash the hot oil in the pot. When it is 60% hot, add pepper and dried Chili festival, garlic slices, ginger slices, onion festival and Pixian watercress. 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, spread it out, break it up, pick it up and put it in the dish just now. The soup in the pot is also poured into the bowl. Not too little, so don't cut too much 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.