Boiled dishes belong to Sichuan cuisine, originating from Yanbang cuisine in Zigong, Sichuan. In the early days, it was boiled beef that was very simple to make. Later, after continuous improvement by chefs, it has developed into a super delicious dish that everyone loves now. Delicious food.

Chili peppers are the soul of boiled dishes. Without them, boiled dishes cannot be called authentic. Boiled pork slices are a spicy dish, and the spicy flavor comes from the knife edge chili pepper. Boiled pork slices are indispensable, but the meat slices seem to be dispensable. Let’s start with the overbearing knife edge pepper.

Heat 100 grams of cooking oil in a pot. When the oil temperature rises to 30%, reduce the heat to low. Add in the Sichuan peppercorns and dried chili peppers. Turn frequently so that they can be heated evenly, so that they are not easily burned. ,

As the oil temperature rises, the color of the peppers slowly begins to become darker, and the numbing aroma becomes stronger and stronger. When the peppers become hard and crispy, turn off the heat in time, and then remove the peppers. Use a slotted spoon to remove the pepper and peppercorns and place them on a chopping board. Pour the filtered oil into a bowl and set aside.

Chop the Sichuan peppercorns and chili peppers with a knife. The more chopped the better, put them into a bowl and set aside.

Knife-edge chili must be cooked fresh to be fragrant. If it is cooked too long in advance, its aroma will be sharply reduced.

Now that the knife-edge chili is ready, you can now enter the formal cooking process. There are no regulations on the side dishes under the boiled vegetables, as long as they are what you like.

Ingredients: 500 grams of pork tenderloin (pork is cheap now, so it’s more important to start with, hahaha).

Ingredients: 1 romaine lettuce, 3 stalks of pesto, 5 stalks of parsley, 1 cucumber, 1 garlic, 6 shallots, 18 dried chili peppers, 10 grams of Sichuan peppercorns, and 1 egg.

Seasoning: edible oil, edible salt, 3 grams of white sugar, 2 grams of white pepper, 1 spoon of starch, 30 grams of water starch.

Preparation work:

1. Wash the lettuce, pesto, parsley and cucumber and cut into sections for later use.

2. Peel the garlic, smash it and chop it into mince. Set aside.

3. Cut the green onions into chopped green onions and set aside.

4. Cut a small amount of ginger into shreds, cut a few green onions into sections, put it in a bowl, add water, grab it a few times, and then soak it for a while, so that the soaked water will be onion and ginger water. , this water can replace cooking wine to remove the fishy smell.

Cooking method:

1. I choose pork tenderloin. This part has less tendons and the meat is relatively tender. The boiled meat slices can be slightly larger and cut thicker. A little, generally control the thickness to about 0.3 cm. If your knife skills are poor, you can put the meat in the refrigerator for a while and then take it out to cut. This will make it much easier to cut.

2. After cutting, wash it with clean water 2-3 times to wash out the blood inside, so that it will not taste fishy. After washing, dry the water with your hands and put it in In the bowl.

3. Add a little salt and a little bit of green onion and ginger water to taste the meat slices, stir in one direction, let the meat absorb the water into the meat, wait until no more water is visible. Add a little more water and stir in one direction to drive the water into the meat.

4. Add some light soy sauce for coloring. If you like the color darker, you can add a few drops of dark soy sauce to increase the color. Stir evenly after adding.

5. Then add an egg white. Adding egg white locks the moisture in the meat slices to ensure the tenderness of the meat slices. Only in this way will the meat be tender and juicy. Stir the egg white and meat slices evenly.

6. After the egg white is completely melted, add a small amount of cornstarch. Like egg white, cornstarch can form a protective film on the surface of the meat slices, so that the moisture is completely locked in. After adding the cornstarch, stir evenly.

7. Finally add 1 tablespoon of oil. The purpose of adding oil is to prevent the meat slices from sticking together. It can also prevent sticking to the pan after putting it in the pot. It can also have the same effect as egg white and cornstarch. For the best effect, just stir gently a few times after adding oil. If you find this troublesome, let me teach you a simple method. Use 10 grams of starch and 20 grams of water to make water starch and add it to the meat slices. Grip it evenly with your hands. After 1 minute, add a little light soy sauce to season and color. , if you like the color darker, you can add a little dark soy sauce, stir for 1 minute to let the meat slices thoroughly absorb the flavor, then sprinkle with half a spoonful of dry starch, then beat in 1 egg white and stir well, stir well and add a little cooking wine. If it smells fishy, ??scratch it evenly, add 1 tablespoon of oil and gently scratch it a few times.

8. After the meat slices are battered, we can stir-fry the side dishes. Add a little oil to the pan, heat the oil to 30% heat and then add minced garlic. Minced garlic takes the heat, so it needs to be Put the oil in the pot at a low temperature so that it doesn't burn easily. As soon as the garlic smell comes out, you can put all the side dishes in the pot together. The maturity of these side dishes is about the same, so I don't add them in order. Add a little salt and stir-fry over high heat.

9. Fry the side dishes until they are a little collapsible. When they are about 9% cooked, reduce the heat to low, then add the bean paste and stir-fry out the red oil in the bean paste. The bean paste also takes the heat. So use low heat.

10. After the red oil of the bean paste comes out, add an appropriate amount of stock. If there is no stock, add water. The amount of water added depends on the capacity of the bowl you hold the boiled meat slices.

11. Bring the soup to a boil over high heat, then beat out all the side dishes and put them on the bottom of a bowl. Use a strainer to remove any impurities from the remaining soup in the pot.

12. When I got to this point, I suddenly realized that there was another side dish that had not been stir-fried in the pan. I kept thinking that something was missing. If I stir-fry it again, it would be troublesome. I might as well just put it in the pan and cook it. Okay, put the lettuce in the pot and blanch it in the soup, then put it in a bowl and use it as a base. Here I want to say that when some friends make boiled dishes, they only blanch the side dishes. Compared with stir-fried side dishes, the stir-fried side dishes are more fragrant and taste better.

13. Turn the heat to a minimum or turn off the heat first, and then add the meat slices to the pot one by one. When the meat slices are added to the pot, the soup will be in a state that seems to be boiling but not boiling. If it is in a boiling state, If you put it in the pot when you put it in, it will easily cause the meat slices to become dehydrated.

14. After all the meat slices are put into the pot, increase the heat to high heat, and it should not exceed 1 minute at most. This can ensure the freshness of the meat slices. If you feel that the color is too light, you can add a little dark soy sauce to enhance the color, and drizzle it before taking it out of the pot. Add the prepared water starch to thicken the soup. The purpose of thickening is to thicken the soup so that the soup can better coat the meat slices, so that the meat slices will be more delicious. , and then you can take it out of the pot and put it on the plate.

15. Then sprinkle the most soulful knife edge chili pepper. The knife edge chili pepper must be at the bottom, so as to avoid the high temperature oil from burning the knife edge chili pepper.

16. Sprinkle the remaining half of the minced garlic and chopped green onion on top of the chili peppers.

17. Pour the oil for frying the chili peppers into the pot, and heat the oil to 70% heat (210 degrees). The oil temperature must be high, otherwise the effect will not be achieved.

18. Pour the heated oil on top of the minced garlic 2-3 times to stimulate the aroma of minced garlic and chopped green onion. At this time, the overbearing and rich spicy aroma spread rapidly in the air.

If you have coriander leaves, add a few leaves to garnish. I bought the coriander, but I was so anxious to eat it that I forgot about it.

The whole family is rushing around this dish. It is really numb, spicy and fragrant, and this spicy aroma seems to have a special magic power that makes you unable to stop.

All the meat slices and side dishes were wiped out like a whirlwind, and the remaining soup can be said to be the soul of this dish. We can’t waste it when we live at home, so I will soak the yuba first in the evening After it was cooked, cut it into sections, along with 1 cucumber and a few stalks of celery. In addition, I cut a few meat slices and slurried them. I fried the side dishes first, then poured the remaining soup into the pot and boiled it, then added the meat slices. , I also added a little bit of chili pepper and added salt in the middle. The soul of the boiled vegetables is still there, and the chopsticks that I don’t recognize are going crazy again.

As long as you learn how to make boiled meat slices, you can never deviate from the same method. You can make many dishes, such as boiled fish slices, boiled chicken slices, etc. The knife edge you made this time Only half of the chili was used, and the other half was ready for another boiled dish.