Boiling is a special cooking method of Sichuan cuisine, which requires a series of cooking processes, such as pickling, sizing, boiling juice, boiling, pouring oil, etc. The dish is spicy, delicious and tender, especially suitable for eating. Boiled pork slices usually refer to boiled pork slices to distinguish boiled beef from other boiled vegetables. Boiling sliced meat and cooking soup is the key, but these steps are more important. Only when it is right will it be spicy, delicious and tender.
In order to achieve the characteristics of "spicy and delicious", it is not only necessary to make the soup well, but also to start from the following four aspects in order to make a Sichuan-style boiled meat slice with beautiful color and fragrance.
First, the selection of materials is exquisite.
1. Vegetable selection. Boiled pork slices not only have meat slices but also need side dishes, which are used as the bottom to form a delicious food with meat and vegetables. Most of the vegetables at the bottom are roots, which highlights the crispness of the ingredients and complements the pork slices, which not only solves the greasy taste but also forms the difference in taste.
Local practices in Sichuan will choose celery, lettuce and soybean sprouts as the bottom vegetables. Boiled pork slices are spread to cities in the north, and chefs will choose Chinese cabbage, rape, lettuce, lotus root and oily wheat as the bottom of boiled dishes according to local conditions, but they all have to be different in taste from pork and can reduce the stimulation caused by spicy food.
2. Pork selection. The choice of pork is generally based on lean pork, such as the tip of the back hip, pork leg, and lean pork with less muscle and less fat. Pork is both delicious and tender. At present, pork loin is mostly used to make boiled pork slices, which is more tender and convenient to make.
3. Seasoning selection. Boiled vegetables are characterized by strong spicy taste, and the spicy taste comes from good spices such as pepper, pepper, Pixian bean paste, pickled pepper, etc. Hanyuan pepper and Dahongpao pepper are usually used as the top grade, and Juancheng or Dandan Pixian bean paste and Erjing tiao pickled red pepper are used as the main seasonings.
Hanyuan Zanthoxylum bungeanum, a specialty of Hanyuan County, Sichuan Province, is a symbol product of chinese national geography. Hanyuan pepper has a long history and was listed as a tribute in the Tang Dynasty, hence the name "Gongjiao". With its bright red color, big grain and heavy oil, strong fragrance, mellow and refreshing taste, it sells well all over the country.
Pepper and watercress that are better than Pixian bean paste are fermented by multiple processes, among which watercress is more, fermented for more than one year, dark red in color, rich in fragrance and naturally oily. Chefs choose the above two brands or other brands, and they can also choose according to their own usage habits.
Second, meat processing. Whether it is boiled pork slices or beef, it is necessary to marinate the meat slices and size them tenderly, so that they will have a fresh and smooth taste after cooking. The meat slices are marinated in order to have a part of the bottom taste after cooking, and the soaking in the soup will make the taste more full.
Sizing is to wash the meat slices to remove blood, add egg white, clear water and starch and stir to form a thin protective film on the surface of the meat slices, and then paste it after boiling at high temperature to form a protective layer, thus locking the moisture inside the meat slices to achieve fresh and juicy effects. This is a method to ensure the freshness of boiled meat slices, which cannot be omitted.
Third, the boiling of boiled soup. One kind of soup for boiled meat slices is fried directly on the spot; One is to boil the soup in advance for later use. The former is a common cooking technique used by most chefs, and the latter is suitable for batch cooking of boiled dishes, which saves time.
Special seasoning: You need rapeseed oil, pickled ginger, pepper, Pixian bean paste, pickled pepper, knife-edge pepper, dried pepper and other special seasonings to taste pure. Sichuan-style boiled meat will be made with soaked ginger and garlic, but the use of onions is different from other cuisines, mostly in the form of raw onions. You need to use local rapeseed oil to stir-fry pickled ginger, minced garlic, diced pepper, chopped Pixian bean paste and minced pickled pepper to get red oil. Add a proper amount of soup stock or clear water, and add cooking wine, salt, monosodium glutamate, soy sauce, sugar and pepper to taste. One of the most important things is knife-edge pepper. That is, Zanthoxylum bungeanum and dried capsicum are fried and chopped with a knife. Knife-edge peppers add spicy flavor in boiled meat slices, which makes the boiled taste richer and mellow, and also increases the color of dishes, making them look ruddy and more appetizing.
The heat of frying. When pepper and Pixian bean paste are fried, it is necessary to stir-fry them with a small fire and then stir-fry the red oil. The small fire is to prevent the bottom of the bean paste from burning and stimulate the fragrance and hemp of pepper. Only when the red oil and special flavor of Pixian bean paste are fried, can the soup taste strong and spicy with Sichuan-style boiled water.
Add hot pot bottom material. This is another way, and it is also the practice of some chefs to make soup in advance. In addition to the above steps, a little hot pot bottom material will be added to increase the spicy thickness and mellow feeling, which will also make the soup brighter and more viscous, but a little flaw is that it tastes more butter, and some people may not like the taste of butter.
Fourth, hot oil enhances fragrance. This is also the last key step to make boiled meat slices. The hot oil with 80% heat will stimulate the garlic powder, pepper, dried pepper or Chili noodles and shallots to generate the maximum fragrance. The garlic fragrance and the spicy pepper will form a compound taste, which will once again increase the spicy flavor of boiled meat, and the boiled meat will remain cold for a certain period of time.
Having said so much, it is actually for a deeper understanding of the practice of boiling meat slices, which will restore its pure flavor to the greatest extent. Remember that the sequence is six steps: stir-frying the bottom, marinating and sizing the sliced meat, frying the soup, boiling the sliced meat, seasoning, and pouring oil. Together with the better Sichuan flavor, the sliced meat can be easily boiled. Here is the practice of sharing boiled meat slices.
Boiled pork slices-Simple and easy to learn-Interpretation of the main points-Spicy and delicious
Ingredients needed: 300g of Chinese cabbage, 50g of green garlic, soaked ginger 1 0g (or tender ginger), garlic 1 0g, shallots1root, 300g of pork and eggs1piece.
Seasoning required: salt 1 g, monosodium glutamate 2g, chicken essence 2g, sugar 1 g, cooking wine 5g, pepper 1 g, soy sauce 5g, pepper 5g, Pixian bean paste 1 0g, pickled red pepper 5g and dried pepper 5g.
Production process:
1, wash the cabbage into thin slices, wash the green garlic and cut into sections. Wash shallots and cut them into chopped shallots, soak ginger and cut them into Jiang Mo, and chop garlic and cut them into minced garlic. Pixian bean paste and pickled red pepper are chopped with a knife for later use.
2. Slice the pork, rinse the blood with clear water, drain the water, and add salt, pepper and cooking wine to marinate the bottom flavor.
3. Beat in half an egg white and mix well. Add the sliced meat and mix well. Add water starch and mix well. In this process, it needs to be stirred several times, so that the meat slices and egg white starch are fully mixed, and then a little oil is poured in, which can play the role of not sticking when boiled and increasing the tenderness and smoothness of the meat slices.
4. Make knife-edge peppers. Put about 10 pepper and a handful of dried peppers into 30% hot oil, add heat, soak and fry them until they are slightly burnt and crisp, take them out, and mash them with a mortar or chop them with a knife to get the knife-edge peppers. It can also be made by dry frying.
5. Heat the wok, add a little base oil, saute pepper, dried pepper and minced ginger and garlic, add cabbage and stir-fry until it is cut off, add green garlic and stir-fry, add a little salt and monosodium glutamate to taste, and pour it into the soup bowl.
6. When the wok is on fire, add a proper amount of base oil, saute ginger and minced garlic, then add pepper, Pixian bean paste and pickled pepper to stir-fry the fragrance and red oil, then pour in a little soy sauce, add a proper amount of water, add a little cooking wine after boiling, add salt, monosodium glutamate, chicken essence, pepper and white sugar to taste, and add knife-edge pepper to enhance the flavor. A small amount of sugar can refresh.
7. Boil the soup with low fire. When it is slightly boiling, sprinkle the sliced pork evenly into the soup. Heat it with medium fire to slowly soak the sliced pork. After the sliced pork becomes discolored, take it out and put it on the cabbage. If the soup is not thick enough, pour a little water starch into it and pour it into a bowl.
8. Sprinkle minced garlic, dried Chili, Chili noodles and chopped green onion on the sliced meat, heat the oil to about 80% heat, add a handful of pepper granules, fry them and quickly pour them on the minced garlic and Chili noodles. The oil temperature should be hot enough to stimulate the spicy taste, just drop a few drops of sesame oil, or sprinkle a little white sesame seeds to enhance the fragrance.