Our boiled pork slices here are usually served with lettuce or soybean sprouts. The meat is fresh and tender, the soup is red and shiny, and the spicy taste is rich. Only the proportion of "spicy" is heavier. How spicy is it? Put a bowl of water in front of you before eating, and rinse the dishes, you will still feel very spicy.
For those who can eat spicy food, such spicy food is a kind of enjoyment, but for those who can't eat spicy food and want to eat boiled pork slices, there are some minor troubles.
I am also a person who likes to eat boiled meat slices but can't eat spicy food, so when I want to eat this dish, I will cook a bowl at home and then change the side dishes according to my own preferences. Let's talk about the common practice of cooking sliced meat for reference only.
The main ingredients of boiled pork slices (home-cooked version) are: 200g lean pork, 300g Flammulina velutipes, 4 garlic seedlings, ginger 1 slice, garlic 1 head, appropriate amount of pepper, and 2 millet peppers (depending on the degree of spicy eating).
Seasoning: 5g of edible salt, 2 tablespoons of Pixian bean paste, 2g of chicken essence, 2 tablespoons of soy sauce 1 2, rice wine 1 tablespoon, egg white1,and appropriate amount of dry starch.
Production method:
1. Wash pork, cut it into chunks with a thickness of 1-2 mm, grab it evenly with yellow wine, egg white, dried starch and a little salt, and let it stand for 20 minutes.
2. Wash ginger and garlic sprouts, shred ginger and dice garlic sprouts; Peel garlic cloves, wash and cut into pieces; Remove the pedicle of millet pepper, wash it and cut it into cubes; Rinse pepper with water and drain for later use.
3. Jin Li is like cutting off the root and tearing it. Pour an appropriate amount of water into the pot, add a little salt, bring to a boil, and cook Flammulina velutipes in the pot.
4. Take out the Flammulina velutipes, drain the water and put it in a large bowl.
5. Heat the wok, pour in a proper amount of vegetable oil and burn it to 50% heat (hover your hand about 5 cm above the oil surface and start to feel hot), pour in ginger, garlic, minced garlic and millet pepper, and stir-fry until fragrant.
6. Turn off the heat, add pepper and Pixian bean paste, and slowly stir-fry the red oil.
7. Add a bowl of clear water, bring to a boil, slide the pulped meat into the pot one by one, and cook the meat slices for 1 and 2 minutes when they change color.
8. Add edible salt, chicken essence and soy sauce to taste, and then pour it into a bowl filled with Flammulina velutipes.
Problems needing attention in cooking:
First, the boiled meat slices do not have much oil, and they are oiled only once. If you don't like a lot of oil in the dish, you can do this.
But people who don't mind more oil can do the same:
Change the millet pepper into dried pepper, prepare other ingredients, and chop some fresh garlic for later use. When the oil is hot, add the bean paste, stir-fry the red oil, stir-fry the minced garlic, Jiang Mo and minced garlic a few times, and add water to boil. Add a little salt and chicken essence, add Flammulina velutipes, blanch, remove and put in a bowl. Slip the pulped meat into the pot one by one, and then put it in a big bowl with the soup when the meat is discolored and cooked. Wash the pan and heat it. Pour pepper and dried red pepper (dried red pepper is more suitable than millet pepper here) into the pot, stir-fry and bake until crisp, then crush it on the chopping board and sprinkle it on the cooked meat slices. Put chopped fresh garlic on the meat slices. Pour a little oil into the pan and cook it until it is almost cooked (smoke rises from the oil surface). Turn off the heating. Pour the oil on the garlic first to stimulate the garlic, and then pour it elsewhere. Second, what can I do to make the boiled pork slices tender and smooth?
When pork slices are cooked, they are often hard. Is there any way to make tender boiled meat slices like a restaurant?
To make the sliced meat tender and smooth, we should pay attention to the following points:
1, the best choice of pork is tenderloin or tenderloin, which is the most tender.
2. Wash the pork and cut it into 1-2mm thick chunks. Sliced meat should be cut thin, which is easy to cook when scalded in soup. If it's not easy to cut, put the pork in the refrigerator for an hour before cutting. After freezing, the meat is not so soft and it will be easier to cut.
3. Grab the meat slices with yellow wine (cooking wine is also acceptable), egg white, dried starch and a little salt, and let it stand for 20 minutes.
4. After the soup in the pot is boiled, put the tenderloin into the pot piece by piece, quickly, and try to make the meat slices evenly heated. Don't pour it all at once, it will thicken the soup in the pot.
5. When the sliced meat changes color, cook it for 1 or 2 minutes and then take it out. There is no need to cook for too long. Over time, the taste of sliced meat will get old.
Third, the problem of side dishes.
The dishes in the boiled pork slices can be put according to your own preferences, except Flammulina velutipes, lettuce, bean sprouts, yuba, fungus and celery. After the side dishes are cooked in the soup, pay attention to drain the water as much as possible before putting them into the bowl.
This is the general practice of boiled meat slices in the home-cooked version. The subject doesn't want to be too spicy. The amount of millet pepper or dried pepper can be reduced, according to how much you can bear the spicy taste.