Boiled sliced meat is a traditional Sichuan dish. Because the sliced meat is cooked in water without oil, it is named boiled sliced meat. The meat is spicy, soft and chewy. When eating, the meat is tender and the vegetables are fresh, the soup is red and shiny, and the spicy taste is strong, which is the most suitable for next meal. As one of Sichuan's home-cooked foods, every household will cook it. The characteristics of boiling water are "hemp, spicy, fresh, fragrant and hot". This dish is a good choice for people who eat spicy food. This seemingly complicated dish, in fact, it is very simple to master the skills of handling meat slices, and everyone can make amazing boiled meat slices.

Boiled pork slices

1. Cut the lean meat into relatively large slices, soak them repeatedly in clean water, rinse them repeatedly, and wash the bleeding water.

Beat an egg white into the sliced meat, add salt and cooking wine, grasp it evenly with your hands and stir it in one direction. Using the osmotic effect of salt, cooking wine will help to destroy the tissue structure of the sliced meat and make it easier for the sliced meat to absorb water.

Grab a handful of dry starch, and add dry starch to wrap the meat slices. When the starch is gelatinized by heat, it will lock the moisture in the meat slices to avoid the loss of taste.

Finally, add a little vegetable oil. Adding vegetable oil is to prevent the sliced meat from seeping out of the water and sticking to each other, so that the shredded pork is more smooth and tender. After pulping, set aside.

2. We prepare other ingredients, cut the cabbage into thin slices with an oblique knife, and put the cabbage leaves and cabbage rolls into two plates. The cabbage rolls are too thick to ripen than the cabbage leaves.

Chop the green onions, cut the ginger into rhombic pieces, pat the garlic flat, cut it into pieces and put it together for later use.

pat the garlic seedlings flat with the back of a knife and cut them into pieces. After the roots of the soaked fungus are removed, they are put together with the cabbage gang.

3. Let's fry some pepper and red pepper, heat the oil in the pan, add pepper and red dried pepper, fry them dry, pay attention to the temperature, don't fry them, and then pour them out to control the oil for later use. Fried pepper and red pepper will be cut into powder for use later.

4. Next, let's stir-fry the cabbage and auricularia for the bottom, heat the oil in the pot, add pepper and dried red pepper, stir-fry until spicy, add onion, ginger and garlic, stir-fry a few times, add cabbage and auricularia, add 1 g of salt, 1 g of chicken powder and 1 g of pepper, stir-fry until the seasoning is melted, and then pour in cabbage leaves.

5. Chinese cabbage leaves ripen quickly, and the pouring time is a little later than that of Chinese cabbage, and stir-fry for about 1 minute on medium heat. Stir-fry the cabbage until it is cut off. This is to pad it at the bottom of the basin and pour it into the basin for later use.

6. Heat oil in the pan, add pepper and dried red pepper, stir-fry until spicy, add onion, ginger and garlic, stir-fry a few times, add two spoonfuls of bean paste, and stir-fry red oil slowly over medium heat. Break in a small piece of hot pot bottom material, continue to stir fry and add water.

7. Add 1 gram of salt, 1 gram of chicken powder and 1 gram of pepper. After the water boils, continue to cook for 2 minutes, and then take out the residue, so as to have a better dining experience.

8. pour in the sliced meat and cook the sliced meat for about 2 minutes. don't cook it for too long, otherwise it will taste too old. Push gently with a spoon and don't stick together. After 2 minutes, take out the pot and pour it into the basin filled with cabbage.

9. pour the fried pepper and dried red pepper on the chopping board, press it with the back of a knife, cut it into pieces, and finally put the chopped pepper and dried red pepper on the boiled meat and pour the minced garlic.

1. Next, let's stir the oil, burn the oil in the pot until it smokes, pour the hot oil into the pot and pour it on the minced garlic. Then sprinkle with a handful of garlic sprouts.