1. How to make authentic boiled pork slices? How to make authentic boiled pork slices?

Thank you. The boiled pork slices look like a big bowl of oily and fishy red. It is not exquisite, but it is actually very particular. In terms of meat, you must choose fresh and good tenderloin, and there should be no trace of fat - later

Of course, dumplings are also available, but they don't have the freshness and tenderness of the tenderloin. It's better to chop them into fillings and wrap them whole into dumplings.

Cut the meat into coin-thick and even slices, without leaving any traces of the butcher, then add salt, monosodium glutamate, and flour, mix well with your hands, and marinate for a few minutes to absorb the flavor.

The rapeseed is acceptable, as long as it is not Laobangzi, wash it and stir-fry it in the oil pan. When you see that the vigor has lost its vitality and collapsed, you can take it out of the pan. Add only salt and put it in a wide-mouthed deep bowl.

Put a little oil at the bottom of the pot, stir-fry the shredded ginger, chopped garlic cloves, and Pixian bean paste. When the aroma comes out and the shredded ginger takes on color, immediately add cold water mixed with a little starch. The starch will be thicker than water.

, this is the soup for cooking meat.

Boil the pot and cook for three to five minutes to release the flavor. Adjust the salt to taste. Break up the meat that has been marinated a bit and pour it into the pot. Bring it to a boil over high heat - this is very critical. The heat and time determine it.

Whether the meat is tender and delicious or not, if the time is too long, the meat will become old and taste like chewing pig hair. If the time is too short, the meat will not be cooked and will be glutinous and tasteless.

The fire is rising rapidly. When the pot is full of white bubbles, turn over the meat slices one or two times, take the pot away, pour into a large bowl with rapeseed, so that the meat slices slightly come out of the soup, sprinkle some thick peppercorns and chili noodles to

Pour boiling oil over it and it will be delicious.

How to cook boiled meat slices?

How to cook boiled meat slices so they are fresh and tender?

Put more water starch or meat tenderizer, remember, put a lot of it!

Remember!

Otherwise the meat will definitely not be tender and not delicious [Share] Here’s how to make authentic boiled pork slices: Ingredients: four ounces of lean pork, one pound of green bamboo shoots, half a pound of celery, three garlic (smaller), old

A small piece of ginger, about ten dried chili peppers, about thirty Sichuan peppercorns, an appropriate amount of Sichuan peppercorn powder, two to three tablespoons of fried chili pepper (excluding chili oil), an appropriate amount of starch, salt, MSG, dark soy sauce, light soy sauce, three tablespoons each

Spoon, two tablespoons of watercress, one teaspoon of sugar.

Method: 1. Cut the pork into very thin slices, mix with starch, salt and a little water to taste. Peel and wash the green bamboo shoots and cut into thick slices. Remove the old parts of the celery (the celery in this season is not young anymore).

Cut into sections and add a little salt, mix well and marinate for later use. Set aside the young leaves. Slice or break the garlic and put it in a small bowl. Put the dried chili segments and peppercorns in a small bowl. Slice or break the ginger and dark soy sauce.

Put the light soy sauce, watercress, and sugar in a small bowl.

2. Put a small amount of oil in the pot, heat it up, add the garlic slices and sauté until fragrant, then add the green bamboo shoots and stir-fry until they are tender and put them in a bowl.

3. After taking the bamboo shoots out of the pot, be sure to clean the pot, then heat up and add oil. When the oil is 70% hot, pour in the dried chili segments and peppercorns and fry until golden brown, then add the ginger slices in the glass bowl.

, dark soy sauce, light soy sauce, watercress, and white sugar are all poured into low heat and stir-fry until shiny and cherry-colored, then add about 1L of water.

4. After the soup boils, place the meat slices on top, wait a few seconds and then stir gently. Remember not to stir randomly. When the starch on the surface has just solidified, immediately filter out the pickled juice from the celery and remove it from the pot.

Slide the green bamboo shoots into the bottom of the pot, then strain out all the soup from the side of the pot and slide it into the bottom of the pot. Then put the meat slices on top of the celery and green bamboo shoots and simmer for a few seconds, then shovel evenly, add MSG, mix well and serve.

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5. Spread the fried chili on top of the meat and sprinkle with pepper powder.

Wash the pot again and put it on the fire. Heat the oil in two pots and pour it evenly on top. Add the celery leaves and mix well.

Ingredients: four ounces of lean pork, one pound of green bamboo shoots, half a pound of celery, three garlics (smaller), a small piece of ginger, about ten dried chili peppers, about thirty Sichuan peppercorns, appropriate amount of Sichuan peppercorn powder, crispy chili peppers

Two to three tablespoons (excluding chili oil), appropriate amounts of starch, salt, MSG, three tablespoons each of dark soy sauce and light soy sauce, two tablespoons of watercress, and a small spoonful of sugar.

Method: cut the pork into very thin slices, mix with starch, salt and a little water to taste, peel and wash the green bamboo shoots and cut into thick slices, remove the old parts of the celery (the celery in this season is not young anymore) and cut into sections

Add a little salt, mix well and marinate for later use. Put the young leaves separately. Slice or break the garlic and put it in a small bowl. Put the dried chili segments and peppercorns in a small bowl. Slice or break the old ginger and put it with dark soy sauce and light soy sauce.

, watercress, and sugar are put together in a small bowl.

Put a small amount of oil in the pot, heat it up, add the garlic slices and sauté until fragrant, then add the green bamboo shoots and stir-fry until they are broken and put them in a bowl.

After taking the bamboo shoots out of the pot, be sure to clean the pot, then heat up and add oil. When the oil is 70% hot, pour in the dried chili segments and peppercorns and fry until golden brown. Then add the ginger slices and old peppercorns in the glass bowl.

Add soy sauce, light soy sauce, watercress, and white sugar and stir-fry over low heat until shiny and cherry-colored, then add about 1L of water.

After the soup boils, place the meat slices on top, wait a few seconds and then stir gently. Remember not to stir randomly. When the starch on the surface has just solidified, immediately filter out the pickled juice from the celery and slide it from one side of the pot.

Put it into the bottom of the pot, then strain out all the soup from the green bamboo shoots and slide it from the edge of the pot into the bottom of the pot. Then put the meat slices on top of the celery and green bamboo shoots and simmer for a few seconds, then shovel evenly, add MSG, mix well and serve.

Spread the fried chili on top of the meat and sprinkle with pepper powder.