I lived in a rural area when I was a child. This dish can be said to be made during the Chinese New Year. The taste is spicy, the texture is smooth, and the taste is delicious and appetizing. If you like spicy food, you can try it. If it is still useful, please praise and pay attention. The kitten is grateful!

Pork slices are a unique home-cooked dish in Sichuan and Chongqing. Many times, sliced ??meat is used to make soup. The meat slices are marinated in seasonings and then wrapped in sweet potato starch to lock in all the moisture and nutrients. In this way, the meat slices are not only nutritious, but also tender and delicious. Add your favorite veggies, and because you soak up the flavor of the creamy broth, the veggies taste extra delicious.

Every time our family makes this, we use a big pot, which can be used as both a dish and a meal. The recipe I’m going to share with you today is to “cook” it using the classic Sichuan cuisine method. The smooth meat made in this way is spicy and delicious, and it is very enjoyable to eat. Eat two more bowls of rice every time it's cooked. It's more satisfying than boiled meat slices. If you like this method, you can put it away first and try to eat it when you have time. It's quite good.

-[Boiled Pork]-

Ingredients: 250g lean meat, 250g sweet potato starch

Bacon seasoning: 1g salt, 2g chili powder , 5 grams of cooking wine

Making the seasoning: a few slices of ginger, 2 cloves of garlic, 1 green onion, 1 small onion, 1 spoon of bean paste, 1 gram of salt, 10 grams of soy sauce, 2 grams of chicken essence, 10 grams of chili noodles , 10 grams of chili noodles

-Manufacturing methods and steps-

Step 1: First clean the prepared mung bean sprouts and drain the water; wash the lettuce leaves and cut them into Segment; wash the lean meat; prepare sweet potato starch similar to the lean meat; then put it on a plate and set aside.

Step 2: Wash the lean meat, cut it into strips with the same thickness as your little finger, or slice it. After cutting, put it into a bowl, add a spoonful of cooking wine, a small spoonful of salt and an appropriate amount. Grip the pepper thoroughly with your hands and marinate for 10 minutes.

Step 3: During this period, we prepare the seasoning. Peel and cut the ginger into pieces; mince the garlic and cut it into pieces; cut the green onions into chopped green onions; cut the shallots into chopped green onions; cut them all and put them aside. Set aside on a plate.

Step 4: Pour almost an equal amount of sweet potato starch into the marinated lean meat, then pour in the prepared boiling water, stir while pouring, melt the sweet potato starch, and then mix thoroughly with your hands Grasp and stir evenly so that every piece of meat is covered with starch paste.

Step 5: Pour an appropriate amount of water into the pot, heat it over high heat until the water boils slightly, that is, the water boils and bubbles, then turn on a low heat, and put the meat strips coated with starch into the pot one by one. Prevent adhesion.

Step 6: After the meat strips are thermoformed, the meat strips coated with starch will become crystal clear, that is, the meat is smooth. At this time, turn it over with a spatula and cook over slightly higher heat until the meat is smooth and floating and basically cooked.

Step 7: Then take it out, drain the water and put it in a bowl for later use. Pour the same cooked broth into the bowl for later use.

Step 8: Put oil in the pot and heat it. Stir-fry the bean sprouts and lettuce leaves in it, put it into a soup bowl and set aside.

Step 9: Reheat the pan with oil, stir-fry onions, ginger, garlic, and bean paste over low heat.

Step 10: After the aroma of the seasoning is stir-fried, put the smooth and tender broth in, add 1 gram of salt and 10 grams of soy sauce in turn, boil over high heat, then boil over low heat for 5 minutes, and The aroma of seasonings boils.

Step 11: After cooking, remove the residue from the pot, put the smooth meat in it, bring to a boil, then add 2 grams of chicken essence and a spoonful of water starch to thicken the soup.

Step 12: Put the cooked meat and soup into a soup bowl with side dishes, and sprinkle with chili powder, chili powder, and minced garlic.

Step 13: Then pour in hot oil (about 80% hot, that is, the oil starts to smoke), stir up the aroma of minced garlic, chili noodles, and chili noodles, then sprinkle with chopped green onion, and serve The table is up!

-Cooking Skills-

The "boiled meat" I shared with you today is very spicy and enjoyable. The meat slices are tender and fragrant. Eating meat and vegetables is very enjoyable. Every time I finish eating, I eat two more bowls of rice. My family likes to eat this way, but it is a bit troublesome to make this dish, but it is worth it for the delicious taste. You can try it if you like! Just pay attention to these points when doing it.

(1) To make this kind of slippery meat, you need fat and lean meat, preferably the meat from the front. The meat here is fat and lean, so it tastes great.

(2) If you want the cooked meat to be smooth and tender, it is best to cut the meat strips against the texture, or you can also cut them into slices.

(3) The meat slices are best wrapped in sweet potato starch to make smooth meat. The taste is tender and smooth, not cloudy.

(4) The ratio of starch to meat is preferably 1:1. After the meat is marinated with seasonings, add starch and scald the starch with boiling water. The smooth meat produced in this way is gold and silver transparent and has a springy texture.

(5) Do not boil water when cooking smooth pork. Put the starch-coated meat strips into the pot in a slightly open state so that the soup will not be muddy when cooking.

(6) For the chili noodles and chili noodles placed at the end, you can use knife-edged chili peppers, which means frying dried chili peppers and chili granules in hot oil, letting them cool and chop, and then use hot oil to stimulate the aroma. The oil temperature must be high so that the fragrance stimulated will be strong.