How to make Sichuan special slippery soup, so that the meat slices are slippery but not scattered, and the more you eat, the more fragrant it is. Do as you say, and the rest of the tenderloin is at your hand. But I can't make meatballs. Instead, I am going to make a classic Sichuan home-cooked dish-kimchi slippery soup. When you see the picture, you will find that this piece of meat is wrapped in a transparent plastic film and tastes really tender and smooth. And it is also very simple to make. It will take me a long time to steam a white rice, and my pickled fish hot pot here will be cooked.

As a northeast person, everyone is used to melon meatball soup and laver egg flower soup. As early winter approaches, you can't help but want to have a try and look at the menu.

Prepare kimchi broth food in advance: pork tenderloin (lean pork) 150g cabbage, 2 sweet potato powder, 3 cooking spoons, a small amount of warm water, a proper amount of boiled chopped green onion Jiang Mo, a proper amount of vegetable oil, rice wine, salt and soy sauce;

Step one, can this soup have a slippery feeling? The important step depends on how to use cassava starch and how to mix it in the right situation. The first one must be sweet potato powder, also called sweet potato powder. Third, the frying spoon is melted with a small amount of warm water, and then slowly poured into boiling water. The quantity doesn't need much. Stir with chopsticks while adding, so that the starch slurry is a little transparent. If it is mixed, it contains texture. How can I wrap it up so that the meat won't come loose?

Step 2: Wash and desalt the two pickles and cut them into strips. Slice the lean pork, grab it evenly with a little salt, rice wine and a spoonful of vegetable oil, and then cut the chopped green onion and Jiang Mo.

Step three, grab the meat slices and marinate them for three or four minutes, 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, add the meat slices and spread them out quickly with chopsticks. After the meat slices wrapped with sweet potato powder are heated, cassava starch will be completely transparent, and the meat slices can be spread without spreading.

The fourth step, after the meat slices are put in, they look fixed in about one minute. Keep the fire low, pour in Chinese cabbage and Jiang Mo, season with a spoonful of soy sauce and a little salt, and cook for 2 minutes. Sprinkle onions on it and wait for a minute or two to turn off the heat. This soup is often cooked. I think it's delicious to make instant rice. It would be a pity to treat it as soup.

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