How to make boiled meat slices

Ingredients: lean meat (pork, beef, fish are also acceptable), a few slices of green vegetables

Ingredients: oil, salt , ginger, garlic, Sichuan peppercorns, chili powder, pepper, monosodium glutamate, chopped green onions, watercress, cooking wine, soy sauce

Method:

1. Slice the meat, add a little soy sauce and starch, cooking wine Cook for a while

2. Heat the oil in a pan. When the oil is about 70% hot, add the oil, ginger, garlic (cut into shreds), and watercress until fragrant. Pour in about 3 small bowls of cold water and bring to a boil. Then put in the green vegetables, scald them, cut them raw, scoop them up and put them into a soup bowl

3. Put the meat slices into the pot one by one. After the water boils, bring it to a boil and then put it into a soup bowl with the green vegetables on the bottom. It's inside

5. Sprinkle chili powder and pepper on the surface of the served meat slices

6. Heat the pot, add Sichuan peppercorns and stir-fry, don't burn it, it will If it is bitter, put it on the chopping board and crush it, then sprinkle it on the meat slices

7. In the last step, heat the oil in the pot and pour it on the cooked meat slices. You can see the sizzling soup on the surface. Oh, put some minced green onions by the way, it’s so fragrant! Boiled pork slices are OK

I also like Sichuan food very much. I often eat hot pot, boiled pork slices, husband and wife lung slices...but I am not from Sichuan...haha

I have made boiled pork slices at home before. Of course it cannot compare with restaurants, but it is not bad. Now I will tell you how I do it: 1. Cut the lean pork into slices and use starch to catch it. Add a little water.

2. Put the dried red chili peppers, peppercorns, minced green onions, minced garlic, and Pixian bean paste in a hot oil pan. Fry until fragrant and add water. The spiciness can be adjusted according to personal taste.

3. Boil the washed vegetables in the soup first, put them into a large bowl, and then add the meat and cook. Stir the meat with chopsticks to avoid sticking together. When the meat is cooked, it will be added to the soup. Pour it into a bowl. Put the chili noodles and peppercorns on top of the meat.

4. Clean the pot, add oil, heat it up, and pour it on the chili noodles and peppercorns!

Another more detailed introduction:

Oil-style boiled pork slices

In fact, it is not difficult to make, just put the cooked cabbage leaves on the bottom of the bowl, sprinkle with two Spoon salt. Then put the beef soaked in starch and egg white into the soup where the cabbage was boiled and continue to cook. As soon as the meat changes color, drain it and spread it on the cabbage. Sprinkle the chili powder on the meat until you can't see the meat and cabbage, then add Sichuan peppercorns, shredded raw red pepper, and pepper in sequence.

Set the pot over high heat, add half a pound of cooking oil, and heat it. Pour into a bowl, and adjust the amount of oil to medium The dish will be served after a bowl. If you are reluctant to use oil, add two spoons of broth for cooking the meat. Finally, add two spoons of salt and mix well before eating.

Haha, it’s really good. Let’s go back. Give it a try.

Boiled meat slices

A large enamel bowl, mainly for heat preservation, but you must not use a microwave or a lunch box. I once made one, and the meat slices were a few, but not too big. Thin, not too thick, mixed with water starch and a little salt, some leafy vegetables, such as cabbage, spinach, etc., put water in the pot and bring to a boil, add a little salt and ginger, throw in the vegetables and cook until cooked, pick up and put on the bottom of the bowl, on top of the vegetables Add a layer of minced ginger and minced garlic, use the vegetable soup in the pot to cook the meat until it is cooked, it should be tender but not too old, pick it up and put it on top of the minced ginger and garlic, pour the soup in the pot into a bowl, just enough to cover the dish. Yes, add red pepper segments (good-looking), red pepper noodles (flavorful), and Sichuan peppercorns on top of the meat slices. It would be better to put some Sichuan peppercorns noodles if possible. Heat an empty pot, pour in oil, heat until boiling hot, and slowly pour in evenly Just put it in the bowl, listen to the sizzling sound, and smell the fragrance!!

I made boiled pork slices twice in a row this weekend

My ingredients are all on hand Drawn from materials.

The first time I made it, I used small pieces of lean meat cut off from the bone. Just process it and cut it thinner. After cutting, remember to marinate it with salt and starch (I used water chestnut powder) and a little cooking wine.

A few slices of cabbage (including the leaves and stems), garlic, shredded ginger. If you don’t have Pixian Douban, use the “benzo black bean sauce” from Taiwan (it’s very delicious and sold in Chinese stores);

There is no chili powder, pepper powder, etc., I used the ingredients for stir-fried horseradish tofu instead. There is also half a bowl of water, add a spoonful of water chestnut starch (I don’t have starch or water starch, and...)

That’s all.

Process: Put the cabbage in the pot until soft and collapse, only add some salt. When soft, place them in a large bowl (you need a larger bowl, or you can use a small pot instead). Clean the wok, add garlic, shredded ginger and chili tempeh and stir-fry until fragrant. Mix the half bowl of water chestnuts with water, stir evenly, and pour it into the wok. Cover and cook until boiling. Pour the marinated meat slices into the boiling soup. When the fire started, small white bubbles appeared around the soup, and the color of the meat became pink and white. I took the pot and cut a piece of meat. I found that it was easy to cut, so I quickly turned off the fire. Pour the whole pot of soup and meat into the container where the cabbage was placed.

Then sprinkle some dried chili shreds, horseradish tofu seasoning and garlic (garlic can be sprinkled) on top of the meat. Clean the wok, pour in oil (vegetable oil is best), about 100 grams, and let it burn over high heat until the surrounding area is sizzling and feels very hot (but I didn’t Wait until it starts to smoke). Okay, pick up the oil pan and pour some oil on the meat slices. . . . Wow, it really smells good. This is the most successful Sichuan dish I have ever made. It is probably also the easiest Sichuan dish to make. :)

Remember from the online introduction that the soup of boiled pork slices is as spicy and hot as hot pot to taste. Indeed. After it was done, it was really comforting to see the red and hot soup.

By the way, the benzene black bean sauce contains some chili oil, :PP, so it makes the soup spicier and better tasting.

I feel that it is more controllable to use meat instead of beef. After all, I am not a chef :PP, and I rarely cook beef. whee. . . Besides, foot-and-mouth disease is so rampant now, so it’s better to eat more meat. . .