How to make Sichuan special slippery broth, so that the sliced meat is slippery but not scattered, and the more delicious it is? Just do what you say, and you'll have the rest of the tenderloin at hand. But I'm not going to make meatballs. Instead, I'm going to make a classic Sichuan home-cooked dish-kimchi slippery broth. When you see the picture, you will find that this piece of meat is wrapped in a transparent plastic film, and it is really tender and smooth when you eat it. And it is also very simple to make it. It takes me a long time to steam a white rice, and my pickled fish hot pot here will be cooked.

As a Northeastern, everyone is used to melon meatball soup and laver egg soup. Near beginning of winter, you can't help but want to have a try and look at the menu.

Kimchi slippery broth food is prepared in advance: tenderloin (lean pork)150g cabbage, 2 pieces of sweet potato powder, 3 stir-fried spoons, a small amount of warm boiled water, appropriate amount of boiled water, chopped green onion, appropriate amount of vegetable oil, rice wine, salt and soy sauce in Jiang Mo;

The first step is whether this soup can feel slippery. An important step depends on how to use cassava starch and how to mix it to the right situation. The first one must be sweet potato powder, also known as sweet potato powder. Third, the frying spoon is melted with a small amount of warm water, and then slowly poured into the boiling water. The amount does not need to be much. While adding it, it is mixed with chopsticks to make the starch slurry show a little transparency. If it is mixed, it contains texture. How can it be wrapped up and the meat pieces do not come loose?

Step 2: Wash and remove the salt from two pickled vegetables and cut them into strips. Slice the lean pork, grab it evenly with a small amount of salt, rice wine and a spoonful of vegetable oil, and then cut a proper amount of chopped green onion and Jiang Mo.

The third step is to grab and marinate the meat slices evenly for three or four minutes, and then wrap them in pulp. You can wear rubber gloves like this and grab them evenly. Boil a proper amount of cold water in the pot, put in the meat slices, and quickly spread them with chopsticks. After the meat slices wrapped with sweet potato powder are heated, cassava starch will show full transparency, and the meat slices can also be spread without spreading.

The fourth step is that after the meat slices are put in, they will look fixed within about one minute. Maintain a slow fire, pour in the cabbage patch and Jiang Mo, take a spoonful of soy sauce and a little salt seasoning, and cook for 2min. Sprinkle the onion on it and wait for a minute or two to turn off the fire. This soup is often made. I think it is very delicious to make rice in soup immediately. It would be a pity if it is regarded as a soup.

There is really no difficulty coefficient in making it, but it can show a particularly delicious taste. This local culture nourishing soup is worth collecting and making several times a day.