1. the practice of boiling sliced meat

the practice of boiling sliced meat how to cook boiled sliced meat?

two methods of boiling sliced meat: choose 25-5g lean meat (depending on the number of people).

good leg meat and tenderloin will do. Slice along the grain (cut pork and cross-cut cattle), 2-3 mm is best, too thick, it will be overcooked.

if it is too thin, it is not smooth enough. Add salt, a little soy sauce, cooking wine, monosodium glutamate, pepper, starch and egg white (this is the secret of tender and smooth meat).

grasp evenly with your hands (some people use chopsticks to accompany them, so the seasoning can't invade the texture of the meat, which is not recommended). Heat the oil pan, add shredded ginger, garlic, pepper, dried pepper and Xixian watercress, stir-fry until fragrant.

(I mainly think that the watercress in Xixian County is not spicy enough, and the amount of pepper and pepper varies from person to person). Add water, bring to a boil, add the sliced meat, and after the sliced meat turns white, cook for a minute or two, and then take it out.

(For the first time, you can try it, and the sliced meat will not taste good when it is cooked), put in the cabbage (the oil will be dragged away when you put it in the cabbage first, and it won't smell good when you go to cook the meat), pick it up after cooking, spread the bottom and spread the cooked sliced meat. Finally, put a proper amount of dried peppers, peppers and chopped green onion on the meat.

a cup of oil, heat to 6 minutes, and slowly pour it on the pepper and pepper. Come on, you're done.

cook the meat's soup will make the meat and vegetable core taste better. Practice 2: 1 Cut the lean pork into large pieces about 5cm long and 3cm wide, and cut it thinner (foreign pork generally has not let go of blood, so you can soak it in cold water for half an hour after cutting.

) 2 Prepare vegetables, lettuce, cabbage and celery, and cut them into pieces. Chop one or two garlic into garlic paste, and cut ginger into powder.

cut the dried red pepper into sections, and crush a handful of pepper (when making pepper powder, you can put it in a clean pan and put it on the fire. When the pan is slightly hot, add pepper, preferably Sichuan pepper, stir-fry it gently, heat it, then put it on clean paper and grind it with a rolling pin). 3 Take out the lean pork, drain the blood, add salt and mix well, let it stand for 5 minutes, pour out the oozing blood, then add the raw flour, and add a little cooking wine and mix well.

add another spoonful of oil and mix well. 4 Heat hot oil in a hot pot, add cabbage and celery, stir-fry until it is broken and put into a wide-mouth deep dish or a large bowl.

5. Heat the oil in a hot pot, add red oil to the bean paste, add ginger, garlic and salt, add a proper amount of broth (add water if it is not available), and then add the sliced meat. Be careful not to make a big ball, but use chopsticks to disperse the sliced meat. When the meat slices turn white and spread out, immediately pour the soup into the dish with vegetables, and then sprinkle with crushed pepper and dried red pepper.

6 finally, heat 3 tablespoons of oil until it smokes, then pour it on the sliced meat, preferably with a lid on it for 5 minutes, and then you can eat it. * Note: the meat should be cut evenly, not overcooked, 7% ripe is enough, and finally it should be oiled.

。 If there is broth, you can cook it with broth, which tastes better.

how to make boiled pork slices, a special snack in Chongqing?

raw materials: pork tenderloin 25g, celery, lettuce leaves, green garlic, ginger, onion, garlic, douban hot sauce, soy sauce, starch, salt, chicken essence, pepper granules and dried red pepper.

Method of boiling pork slices ① Slice pork tenderloin and paste it with a little soy sauce and water starch; 2 celery is washed and cut into sections, green garlic is flaked and obliquely cut into small sections, and lettuce leaves are washed and cut into sections; ③ Shred onion, ginger and garlic, and chop the douban hot sauce with a knife; (4) sit in a pot, put a little oil, add the bean paste after the oil is heated, stir-fry the red oil, add the onion, ginger and garlic for a few times, add a little water, add a little salt and chicken essence, add vegetables, take them out and put them into a bowl after the break, slide the pulped meat into the pot one by one, and put them into the bowl together with the soup when the meat is discolored and cooked; ⑤ Wash and heat the pot, pour the pepper granules and dried red peppers into the pot, stir-fry and bake until crisp, then pour them on the chopping board, crush them and sprinkle them on the cooked meat slices; ⑥ Sit in a pan, pour a small amount of oil, heat it and pour it on the sliced meat. Features: red and thick, spicy and hot.

pork and corn can be eaten together: it has the functions of moistening skin and delaying aging; pork and coriander can't be eaten together; pork can't be eaten together with coriander, which will spoil people's intestines. "Han pity day:" Where meat has a supplement, pork alone doesn't help. "

coriander, also known as coriander, can remove the fishy smell, which is pungent and warm, and consumes gas and hurts the spirit; Pork is greasy, which helps damp heat and produces phlegm. One consumes gas, and the other doesn't help, so the combination of the two is harmful to the body.

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it's best to have a diagram for the method of boiling pork slices?

Let me tell you a simple way. I usually buy a good tenderloin, slice it and marinate it with raw flour and soy sauce for about 15 minutes. You can buy whatever vegetables you like at the bottom, such as lettuce, cabbage, bean sprouts, etc. Wash the vegetables in the pot at will, blanch them in boiling water, take them out and drain them. Put them in the soup at the end of the night. After scalding the vegetables, the basic meat is marinated. Now, heat the pot and put the oil in the oil. Cut ginger and garlic when it is 78% hot. Stir-fry the bean paste with minced ginger and garlic for a while, then add some salt, or it will be too salty. This is the soup of boiled pork slices. Add some monosodium glutamate and a little white wine to yourself. When the salty water is boiled, put the salted pork slices down and spread them with chopsticks faster. Don't turn off the fire when the meat slices are cooked for a long time, or the meat will be very old and tender. Now pour all the soup and meat in the pot into a big soup bowl with green vegetables, and then do the last process. Spread the dried pepper and dried pepper slices on the soup and meat, heat the pot, boil the cooking oil, pour it on the dried pepper and dried pepper slices, and you will hear a loud aroma, and then you can serve it.

authentic method of boiling sliced meat? Thank you.

Boiled pork slices look like a big bowl full of oil and scarlet. They are not exquisite, but they are actually exquisite. That is to say, in terms of meat, you should choose fresh and good tenderloin, and you can't bring a trace of fat-the back chopping block is ok, but it's not as fresh and tender as the tenderloin. It's delicious and it's still chopped into stuffing and wrapped into jiaozi.

cut the meat into pieces with regular and symmetrical thickness of coins, and do not leave traces of butchers with tendons and silk. Then add salt, monosodium glutamate and vermicelli, grab them evenly with your hands and marinate them for a few minutes to taste. Rape is ok, as long as it's not an old hand, wash it and stir-fry it in an oil pan. When you see that it loses its vitality and collapses, you can take it out of the pan, and only put salt in it and put it in a wide-mouthed and deep bowl.

put a little oil in the bottom of the pot, stir-fry shredded ginger, garlic cloves and Xixian bean paste. When the fragrance is out, the shredded ginger is colored, and immediately add cold water mixed with a little powder, and the powder is muddy. This is cook the meat's soup. Boil the pot, burn it for three to five minutes to taste, adjust the salt to taste, grab the meat that has been marinated for some time, pour it into the pot, and boil it with strong fire. At this time, the temperature and time determine whether the meat is tender and delicious. After a long time, it tastes like chewing pig hair, while if the time is too short, the meat will not be cooked, and it will be waxy and tasteless.

It's urgent. When the pot is full of white foam, one or two pieces of meat turn over, take them away with the pot, and pour them into a big bowl filled with rape, so that the pieces of meat slightly emerge from the soup. Sprinkle some coarse pepper noodles and Chili noodles to pour them with boiling oil. It's delicious.

the method of boiling meat slices in water is more detailed! Do it at home by yourself, thanks!

raw materials: pork (or beef) 25g lean meat Chinese cabbage (or other seasonal vegetables, Such as lettuce) 2g Pixian watercress 5g (3 tablespoons), cooking wine 25g (1.5 tablespoons), starch 25g (1.5 tablespoons), salt 2g (about 1/2 teaspoon), chicken essence 1g, dried pepper 2g, onion 2g, broth 4g and oil 1g. 5 grams of ginger (minced) Ingredients: beef spice: garlic seasoning: tool preparation: type: dinner flavor/cuisine: Sichuan cuisine preparation time: 1 minutes cooking time: 1 minutes practice: 1. Cut lean meat into 5 cm long and 2.5 cm long; For large slices with a width of cm and a thickness of .3 cm (only roughly, it is not necessary to strictly measure, in short, thinner slices will be better), if you feel that it is not easy to cut, you can put the meat in the freezer for a little freezing, slice it when the meat is hard, and grab it evenly with starch, cooking wine, salt and a little water for a little pickling.

2. Wash the cabbage, tear the leaves into large pieces by hand, and cut the cabbage into thin slices obliquely with a knife; Wash onion and cut into onion segments; Cut the dried chillies into sections with scissors for later use; Pixian watercress chopped for use. 3. Pour 4 grams of oil into the wok, add the dried pepper segments and pepper and fry them in medium heat until they are brownish red, then remove them for later use.

4. Turn to high heat, stir-fry the onion segments in a wok until fragrant, then stir-fry the cabbage, and spread it in a big bowl for later use. 5. Heat the pan, then pour in 4 grams of oil, add Pixian watercress and Jiang Mo and stir-fry until the red oil is fried.

6. Add the broth and bring to a boil. 7. Put the marinated meat slices into the pot and disperse them with chopsticks. When the meat slices are cooked until they are scattered and discolored, add soy sauce, chicken essence and sugar to taste.

8. Pour the sliced meat and the soup into the big bowl with the cabbage. 9. Chop the pre-fried dried peppers and peppers and sprinkle them on the meat slices. The minced garlic is also evenly sprinkled on the meat slices.

1. Wash and dry the pan, add 2g of oil, heat it to 9% heat (smoke), and then pour the hot oil evenly on the sliced meat. Tips: A few tips to make boiled meat slices particularly fragrant: 1. Dried Chili and pepper must be fried brown and crispy, and the oil fried with Chili and pepper is used to fry vegetables.

the fried pepper and pepper are chopped and sprinkled on the meat slices. It tastes burnt and full of flavor. 2, Pixian watercress must be fried and stir-fried with red oil.

3. Finally, the hot oil must be very hot, so that the fragrance of minced garlic can be boiled out. Above, I hope I can help you, thank you.

urgent! Authentic cooking of sliced meat? ! !

main ingredients: lean lean meat (pork, beef, fish is also ok), and several pieces of green vegetables. Ingredients: oil, salt, ginger, garlic, pepper, pepper, monosodium glutamate, minced shallots, douban, cooking wine and soy sauce. Practice: 1. Slice the meat, use a little soy sauce and starch, and code the cooking wine for a while. 2. Boil, blanch the vegetables, pick them up and put them in the soup bowl. 3. Put the pieces of meat into the pot, and when the water boils, roll them two times to put them in the soup bowl with the bottom of the vegetables. 5. Sprinkle Chili powder and pepper on the one side of the meat. 6. When the pot is hot, add pepper and stir-fry it. Don't fry it. Oh, it will be bitter. Then put it on the chopping board and crush it and sprinkle it on the pieces of meat. 7. The last step Boiled pork slices are OK. Features: red soup, white meat, spicy onion fragrance.

My humble opinions are as follows: 1. The sliced meat must be wrapped with egg white, so that it will be more smooth and tender. 2. The sliced meat is best cooked by frying. The so-called boiling is just a spicy way of Sichuan cuisine, in which water should not be used at all. Of course, the dishes inside should be cooked with water. 3. It is better to fry with douban hot sauce than just douban. I think that bean paste is the essence of learning to cook Sichuan cuisine for foreigners. 4. .。

the practice of boiling meat slices in home cooking

materials: 25g of lean pork (or beef), Chinese cabbage (or other seasonal vegetables, Usually used in Sichuan) 2g of Pixian watercress (3 tablespoons), 25g of cooking wine (1.5 tablespoons), 25g of starch (1.5 tablespoons), 2g of salt (about 1/2 teaspoon), a small amount of chicken essence, 1g of dried pepper, 2g of Chinese prickly ash, appropriate amount of onion, 4g of broth, 1g of oil, and 4g of vegetable oil. For large slices with a width of cm and a thickness of .3 cm (only roughly, it is not necessary to strictly measure, in short, thinner slices will be better), if you feel that it is not easy to cut, you can put the meat in the freezer for a little freezing, slice it when the meat is hard, and grab it evenly with starch, cooking wine, salt and a little water for a little pickling.

2/2. Wash the cabbage, tear the leaves into large pieces by hand, and slice the cabbage obliquely with a knife; Wash onion and cut into onion segments; Cut the dried chillies into sections with scissors for later use; Pixian watercress chopped for use; 3. Pour 3 grams of oil into the wok, add the dried pepper segments and pepper, fry them in medium heat until they are brownish red, and remove them for later use. 4. Turn to high fire, stir-fry the onion in a wok, stir-fry the cabbage, and spread it in a big bowl for later use.

5. Heat the pan, then pour in 3g of oil, add Pixian watercress and Jiang Mo and stir-fry until the red oil is fried. 6. Add the broth and bring to a boil. 7. Put the marinated meat slices into the pot and disperse them with chopsticks. When the meat slices are cooked until they are scattered and discolored, add soy sauce, chicken essence and sugar to taste.

8. Pour the sliced meat and the soup into the big bowl with the cabbage. 9. Chop the pre-fried dried peppers and peppers and sprinkle them on the meat slices. The minced garlic is also evenly sprinkled on the meat slices.

1. Wash and dry the pan, add 4 grams of oil, heat it to 9% heat (smoke), and then pour the hot oil evenly on the meat slices. Several tips to make boiled pork slices particularly fragrant: 1. Dried pepper segments and pepper must be fried brown and crisp, and the oil fried with pepper and pepper is used to fry vegetables.

the fried pepper and pepper are chopped and sprinkled on the meat slices. It tastes burnt and full of flavor. 2, Pixian watercress must be fried and stir-fried with red oil.

3. Finally, the hot oil must be very hot, so that the fragrance of minced garlic can be boiled out.

how to cook boiled meat slices?

the method of boiling sliced meat in water: main ingredients: lean lean meat (pork, beef, fish is also ok), and several pieces of green vegetables: oil, salt, ginger, garlic, pepper, Chili powder, pepper, monosodium glutamate, minced shallots, watercress, cooking wine and soy sauce: 1. Slice the meat with a little soy sauce and starch, and code the cooking wine for a while. 2. Boil, blanch the vegetables, pick them up and put them in the soup bowl. 3. Put the pieces of meat into the pot, and when the water boils, roll them two times to put them in the soup bowl with the bottom of the vegetables. 5. Sprinkle Chili powder and pepper on the one side of the meat. 6. When the pot is hot, add pepper and stir-fry it. Don't fry it. Oh, it will be bitter. Then put it on the chopping board and crush it and sprinkle it on the pieces of meat. 7. The last step Boiled pork slices are OK. I also like Sichuan food very much. I often eat hot pot, boiled pork slices and husband and wife lung slices.

... but I'm not from Sichuan ... Hehe, I've cooked sliced pork in water at home once before, but it's not bad. Now I'll tell you what I did: 1. Slice the lean pork and grab it with starch. 2. Put some water in it. 2. Copy the dried red pepper, diced pepper, chopped green onion, minced garlic and Pixian watercress in an exothermic oil pan. After frying, drain the water ..