First, Sichuan authentic water-slippery meat practice
1. Wash the leaves, ginger and coriander, and cut the meat into strips for later use.
2. Wet the sweet potato powder with a little water (warm water or broth) to facilitate the later operation, and there will be no powder that is difficult to disperse (not too much, the seasoning and eggs at the back have water).
3. Add the meat, add the right amount of salt, chicken essence, cooking wine, soy sauce and eggs and mix together.
4. Make it so sticky. If it becomes a little thin with eggs, you can add sweet potato powder!
5. Add water to the pot and bring it to a boil. Put it all down (grab it by hand to make sure that each one has meat. Just like making meatballs, don't make it too big. When it is too big, it won't be cooked easily, just about the size of an egg.) Just put it down and don't touch it. When it is almost set, scrape it from the bottom with a shovel to avoid sticking to the pot.
6. Cook for 3 minutes and add the leaves! When the leaves are ready, add salt and chicken essence and you can go out of the pot. Put it in a bowl, add chopped green onion, coriander and sesame oil. You can also drop a little red oil if you like spicy food, and you can enjoy it!
Second, the practice of water slippery meat
1 Wash and cut the side dishes. Slice the tenderloin, wash it, and empty it into the water. (Pork belly is also ok, personal hobby) Stir the cut meat with eggs and raw flour, add a proper amount of salt and marinate for a while.
2, you can burn some water when cutting vegetables, saving time. Cook the marinated meat in hot water, take it out and put it into the water for later use.
3. Heat the oil in a wok, stir-fry the shredded ginger and garlic, add tomatoes and black fungus, then add vegetables (not too long apart), then add the previous meat and stir-fry.
4. Don't fry the meat for too long after it is put in. Add the seasoning chopped green onion, and the water-slippery meat can be cooked. If you like, you can also put sesame oil, which tastes better.
Third, the practice of water-slippery meat in Sichuan
Ingredients: lean pork, tomato and pea tip.
Practice:
1, pork lean 42, sliced; A tomato, peeled, seeded and sliced; Pea tip one or two; Four onions, cut into sections; Two cloves of garlic, sliced; A small piece of ginger, sliced; Two tablespoons of starch; A tablespoon of cooking wine; A spoonful of sesame oil; Appropriate amount of salt and monosodium glutamate; Take two-thirds of starch and proper amount of salt and put them in the meat slices, and grab them evenly. Add cooking wine, salt, monosodium glutamate, two tablespoons of soup or water into the remaining starch to make a sauce;
2, add water to the pot to boil, and slide the meat slices into boiling water one by one until they are broken;
3. After taking out, put it in clear water for a little bleaching, take it out and drain it, and put it on a plate for later use;
5. Stir-fry tomatoes and salt for about one minute;
6. Add the pea tip and stir fry slightly;
7. Stir-fry the sliced meat quickly, cook the prepared sauce, pour in sesame oil and stir well;
8, the pot is served.