The practice of this dish is actually very delicate, and the requirements are also relatively high, both to do meat can retain the full tenderness, but also to retain enough spicy broth fresh aroma, and as a "boiled" soup, but has a spicy full of stir-fried vegetables, belonging to the soup dish in a "oddball". "Oddball", but it may be precisely because of this, boiled meat can get everyone's unanimous praise, and widely spread.

"Boiled sliced pork" currently belongs to a Chinese specialty local dishes,

Originally from Zigong, because the dish meat does not slip through the oil, only boiled with water and named "boiled sliced pork," and the dish meat taste spicy and soft, Taste of rice, broth red bright and fragrant, spicy, and therefore was widely circulated, and now also belongs to one of the home cooking, the following Lin Da Guanren will share with you the delicious practice of this boiled pork slices.

The delicious practice of boiled sliced meat - Features: meat slices fresh, soft and tender, flavorful and easy to chew, broth spicy and fragrant, the practice of a thorough analysis, a look at the will.

Main ingredients: 400 grams of tenderloin

Instructions: 300 grams of bean sprouts, 3 garlic cloves, 20 grams of garlic, 1 small piece of ginger, 1 small handful of scallions, a little coriander, 1 egg, pepper, millet hot pepper, dried chili pepper in moderation

Seasoning: water, soy sauce, pepper, cooking oil, vegetable oil (or cooked oil), bean paste, starch, salt in moderation

Into the bowl ready to marinate, add salt 1 spoon (2 grams), cooking wine 2 spoons (4 grams), pepper half a spoon (1 gram), 3 spoons (6 grams), soy sauce, with the hands of the meat in a direction of a rapid rotation pinch 2 minutes, so that the meat fully absorbed into the flavor, and then continue to add an egg white, cornstarch 3 spoons (6 grams), continue to pinch and stir the meat for 1 minute, and finally dripping into the small amount of oil or vegetable oil to grasp the pinch uniform to avoid The slices of meat will stick to the pan.

(You can add egg yolks if you don't mind the look of the meat)

The second step is to deal with the side dishes:

Garlic cloves are washed and cut into small pieces, garlic is peeled and minced, ginger is peeled and minced, 10 grams of chili are cut into circles, scallions are cut into shallots and washed, and the bean sprouts are drained and set aside.

The third step "dealing with chili":

Heat the pan, add a moderate amount of oil sliding pan and pour out, add 15 grams of dried chili pepper, pepper 3 grams of small fire stir fry stir fry, stir fry and then sheng out of the chopped bowl and standby.

The fourth step "fried vegetables":

Heat the pan, add a moderate amount of cold oil, oil 50 percent hot into a little dry chili pepper to increase the spice, and then into the bean sprouts quickly stir-fry for 20 seconds until the bean sprouts break, and finally into the appropriate amount of salt to taste and stir-fry into the bottom of the product bowl standby.

The fifth step "deployment of soup":

Heat the pan, into the appropriate amount of cold oil, oil 50 percent hot into the chopped ginger and millet chili popping incense, and then into the garlic cloves, 10 grams of soybean paste to turn a small fire to stir fry evenly stir-fried soybean paste, stir fry the red oil, after the red oil, add the appropriate amount of water to turn the fire to boil the soup, the water boiled! Turn the fire to seasoning, add salt 3 grams of seasoning, monosodium glutamate (chicken essence) 1.5 grams of freshness, sugar 1 gram of freshness, pepper 1 gram of flavor, 6 grams of water starch to collect thick soup.

Sixth step "boiled meat":

After mixing the soup with a spoon to taste, turn to medium heat into all the marinated meat, first shake the pot to the meat slightly cooked stereotypes, slowly turn the spatula until the meat is evenly browned and cooked can be fished out of the boiled meat into the first product bowl (above the bean sprouts)! Standby.

Seventh step "code bowl drench oil into":

The slices of meat yards in the bowl, evenly dripping into the broth just cooked together, and then fried and chopped dried chili peppers and peppercorns evenly yards in the middle of the surface of the broth, and continue to dry chili peppers and peppercorns yards on the chopped garlic and scallions, and finally a pot of boiling oil, oil burning until evenly smoking. The oil burned to even after the smoke, turn off the fire while hot will be hot oil evenly poured in the arrangement of the minced garlic and green onion above, accompanied by a bared sound after this boiled meat is done, the last in the surface plus a little parsley garnish to increase the aroma.

The production picture: so a fresh and flavorful, spicy rice boiled meat is ready, look is not very appetizing?

--Summary of the content of the "you ask me to answer" --

1, why the meat slices cut after the first two times with water to grasp pinch rinse?

A: .......... This step is to first wash away the blood within the meat, so that the meat slices eat more clean and nutritious.

2. Why do I need to add salt when marinating sliced meat? Didn't you say before that adding salt to marinated meat would dehydrate and age the meat? (Key point)

Answer: .......... This student said the question is very good, yes, add salt when marinating meat will indeed make the meat dehydration, but boiled meat is mainly concerned about the meat must be tender and flavorful, so the meat in the marinade must be seasoned in advance,

While it is said that adding salt to marinate meat will make the meat dehydrated, but because at the same time, also add the starch, egg whites, the egg whites can be a great degree of rehydration of meat, and the starch is able to Locked meat water, so by adding these two accessories to achieve the effect of rehydration lock water, meat in the marinade will not lose water,

And also can make the meat to do both flavorful and more tender state.

3, why should the dried chili peppers and peppercorns be fried and sautéed first? (A key step)

Answer: .......... This step is a good boiled meat second key point (marinated meat is the first point), dry chili and pepper stir-fried and chopped this step is also called "knife mouth pepper", the main purpose is to maximize the release of dry chili and pepper spicy fresh flavor, only to dry chili and pepper first stir-fried and chopped, the back of the hot oil dripping into the boiled meat to eat it would be more spicy and fragrant, is a very important step.

4, why the side dishes should be fried again and seasoned? I see that most of the practices are just blanching and plating?

Answer: .......... This step is also very controversial step, although the practice of blanching vegetables to maintain the original tender crisp texture, but eating is completely tasteless, and there is no original fresh vegetables, on the other hand, if it is directly to the vegetables in the pan frying and seasoning, so that the practice of the vegetables will not be too tender crisp texture, but eating will be very flavorful and fragrant.

So I think the first to the vegetables fried once and seasoned this approach will be more in line with the boiled pork slices "fresh rice" this characteristic, also recommended that we try.

In fact, it is not difficult to do a good job of boiled pork, as long as you understand the characteristics of the ingredients and their own preferences, and carefully to make, then you can make a belong to their own, fresh and delicious and authentic "boiled pork"!