Main ingredients: lean lean pork (pork, beef, fish can also be oh), a few pieces of green vegetables

Applications: oil, salt, ginger, garlic, pepper, chili powder, pepper, MSG, minced green onions, bean curd, cooking wine, soy sauce

Practice:

1. meat slices, with a little soy sauce and cornstarch, cooking wine yards for a while

2. will be the oil hot pot, oil to seven minutes hot, put the oil, ginger and garlic (shredded oh), beans burst incense, pour into the cool water about 3 small bowls, boil into the bok choy scalded a little raw and put into the soup bowl

3. will be a piece of meat to the pot, to be the water boiled, rolled two rolls on the bottom of the soup bowl can be sized bok choy pads in the soup bowl

5. in the samples of meat sprinkled on the surface of the paprika, pepper

5. the meat slices on the surface, the pepper

6. the meat slices on the surface, the pepper

6. /p>

6. pot of hot, into the pepper fry a little, do not fry Oh, will be bitter, and then put on the board twisted, sprinkled to the meat

7. the last step, the pot pouring hot oil poured into the boiled meat on the surface of the soup, you can see the soup surface ZiZi ring Oh, by the way, put some small onion on the end of the, so fragrant ah! The water boiled slices of meat on the OK

I also super like Sichuan cuisine, often eat hot pot. Boiled Sliced Pork,Sliced Couple's Lungs ..... But I'm not from Sichuan...

I've done the boiled pork at home once before, of course, can't compare with the restaurant, but it's not bad. Now I'll tell you what I do:1 Cut the lean pork into slices and scrub them with cornstarch. A little water.

2. The red pepper, pepper grain, onion, garlic, PI County soybean paste in a hot frying pan with copy. Fry out the flavor after the water. Spiciness can be put according to personal taste.

3. Put the washed green vegetables first in the soup, such as scalding, multiplied into a large bowl, and then into the meat cooked. Use chopsticks to stir the meat to avoid sticking together. When the meat is cooked, pour the soup into the bowl. On top of the meat, put chili powder and pepper.

4. Wash the wok, put the oil in it and heat it up. Pour it over the chili noodles and peppercorns!

Another detailed introduction:

The clay method of boiled meat

In fact, the practice is not difficult, it is the first boiled cabbage leaves on the bottom of the bowl, sprinkled with two spoons of salt. Then put the beef soaked in cornstarch and egg white into the cabbage soup and continue to cook. As soon as the meat is browned, remove it from the bowl and spread it on top of the cabbage. Sprinkle the meat with chili pepper until you can't see the meat and cabbage, then add peppercorns, freshly cut red pepper, and pepper.

Set a wok over high heat, add half a kilogram of cooking oil and heat. Add the oil to a bowl, and allow the oil to pass through the bowl. If you don't want to use oil, add two more tablespoons of meat broth to make up the difference. Add two tablespoons of salt and mix well before serving.

However, it's really good, so try it.

Boiled meat

enamel bowl, mainly insulation, but never microwave with a lunch box, I once made a bad one, a number of slices of meat, should not be too thin, should not be too thick, with water starch and a little salt and good, a number of leafy vegetables, such as cabbage, spinach, etc., the pot of water boiled, a little salt and ginger, thrown into the vegetables to cook seven mature salvaged in the bottom of the bowl, the dishes on the yards on a layer of minced ginger and garlic, and with the dishes in the pot of water, the water is boiled, a little salt and ginger, throw in vegetables cooked seven mature salvaged in the bottom of the bowl, vegetables on a layer of minced ginger and garlic. With the pot of vegetable soup and then cook the meat to cooked, should be tender not old, put up on the ginger and garlic, the pot of soup into the bowl, the amount of just no to the dish can be, the meat and then code on the red pepper section (good-looking), red pepper (taste), pepper, conditions put a little pepper is better, the empty pot is hot, pour the oil, burned to boiling hot, slowly and evenly splashed into the bowl can be, and listen to the sound of the sound of the sound of the sound of the smell of the fragrance!

This weekend, I made two poached pork slices in a row

My ingredients were all locally sourced.

The first time I used small slices of lean meat cut off next to the bone. After cutting, remember to take salt and cornstarch (I use diamond powder) and a little bit of cooking wine to marinate in flavor. A few slices of cabbage (even the leaves with the help of all to be), garlic, ginger, no Pixian Douban with **** out of that " benzene tempeh " instead ( that full of delicious, Chinese stores are sold );

No chili pepper and so on, I used to stir fry the horse broken tofu mix instead. And half a bowl of water with a spoonful of diamond powder (I don't have starch or water starch, and and and.)

That's all there is to it.

Procedure: put the cabbage in a pot noisy until soft, only a little salt. When soft, spread it all out in a large bowl (ask for a very large sized bowl, or take a skillet instead). Wash the frying pan, put garlic, ginger and chili beans stir fry, until the aroma of stir fry, the half bowl of diamond powder mixed with water and stir well, pour into the frying pan. Cover with a lid until it boils. Pour the marinated meat into the boiling soup. Turn up the heat until small white bubbles form around the soup, watch the meat become pinkish-white in color, cut a slice of meat with the potter's tool and turn off the heat when you find that it cuts off easily. Pour the whole pot with the soup and the meat into the container where the square cabbage was.

Then on top of the meat and sprinkle some dried chili pepper, horse broken tofu mix and garlic rice (garlic rice can be sprinkled horrible sprinkled). Wash the frying pan, pour in the oil (I recommend vegetable oil), about 100 grams of it, just so high heat, until the surrounding are sizzling, feel very hot (but I did not wait until the smoke). Okay, lift the frying pan and pour it over the meat 。。。。 Gee, it really smells good. This is one of the most successful Sichuan dishes I've made. I guess it's also the easiest Sichuan dish to make. :)