When cooking this dish, I summed up some experience and found that after mixing sweet potato powder and sliced meat evenly and seasoning, I added a proper amount of hot water. Under the action of temperature, the meat slices will be covered with a layer of crystal clear powder, then sprinkled into the soup and cooked with low fire. The cooked food is slippery, like meat instead of meat. The "real meat" wrapped inside enhances this feeling. It is tender and delicate, and the soup has the fragrance of fresh meat, which adds this satisfaction to the childhood with lack of materials. This is the slippery meat of Sichuanese. Because of family ties, that taste is still fresh in my memory.

Let's take a look at the practice of water-slippery meat with sauerkraut.

Taste: sour and spicy, appetizing, smooth and refreshing.

Flavor type: hot and sour.

Cooking method: boil

Required raw materials: 60g pickled Chinese sauerkraut, 30g pickled ginger, 30g lean pork 100g cabbage 100g sweet potato starch, 80g salt, 3g white vinegar, 5ml wild pepper (put more spicy, less disliked).

Cooking techniques:

1. Shred sauerkraut and ginger, cut wild pepper into small pieces, and pour some wild pepper water by the way.

2. Clean the lean meat in front of the pig, cut it into pieces 5㎝ long, 3㎝ wide and 0.3㎝ thick, add 1g salt, and marinate it with cooking wine and pepper for 8 minutes.

3. Pour the sweet potato starch into the meat slices, boil the sweet potato starch with boiling water, then add the egg liquid and stir evenly for later use.

4. Heat the lard in the pot, add ginger and sauerkraut, fry until fragrant, scoop in 4 spoonfuls of fried broth, add pepper, cook for 5 minutes on high fire, and add salt.

5. Put the meat slices evenly coated with sweet potato starch into the pot and cook slowly for 3 minutes.

6. Cut the cabbage into small pieces, cook it in slippery broth and put it in a vessel.

experience

1. Meat slices need to be consistent in thickness and sweet potato starch should be consistent in sizing, so that serving is consistent.

2. After the sweet potato starch is boiled in boiling water, the slippery meat is not easy to lose powder and the soup is fished out; Secondly, let the slippery meat be crystal clear and not dim.

3. Pieces of meat wrapped with sweet potato starch are put into a pot and cooked with low fire until solidified.