Ingredients: pork plum blossom, Chinese cabbage
Ingredients: egg white, raw flour, pepper powder, Chili powder, oyster sauce, dried Chili, dried Chili, garlic, onion, cooking wine, salt, Pixian bean paste, ginger and white pepper.
The practice of boiling sliced meat in water
1. Slice lean meat (I usually use plum-blossom pork, which is tender, but the tenderloin feels too old after cooking).
2. Put it in a bowl, add proper amount of cornstarch, salt, egg white and white pepper, stir well and marinate for 10 minute.
3. Prepare a proper amount of pepper and pepper (the color of Guizhou Dahongpao I used is very beautiful, not so spicy).
4. Cut ginger and garlic separately.
5. Heat the pot, add dried peppers and Sichuan peppers, turn to low heat and bake slowly. When the color of dried peppers changes from bright red to deep red, turn off the fire, take them out and chop them up for later use (not too broken).
6. Tear the Chinese cabbage into pieces, wash and drain.
7. Add rapeseed oil to the wok, add appropriate amount of bean paste and Jiang Mo, add onion and stir-fry red oil.
8. Add fresh soup (or clear water), pepper, cooking wine, oyster sauce and other seasonings, and stir a few times to make them mix evenly.
9. After the water is boiled, first put the Chinese cabbage slices and cook them.
10. Take out the cooked Chinese cabbage slices and put them in a vessel.
1 1, add the marinated meat slices and break them up, and cook until the meat slices turn white (don't cook for too long, lest the meat slices taste too old).
12. Pour the cooked meat slices into a container and sprinkle chopped pepper, pepper powder, pepper powder and garlic powder on the meat slices.
13, take another pot, pour a proper amount of oil and heat it.
14. Pour the hot oil evenly on the pepper and garlic to make a bowl of boiled pork slices with Chili flavor.
Food tips
1, the meat slices must be sized with egg white and starch in advance, and the cooking time should not be too long, so as to keep the meat slices fresh and fragrant.
2. Rapeseed oil is the first choice for vegetable oil, which is the authentic taste of Sichuan cuisine.