Tip 1: Meat slices must be cooked with egg white or starch paste in advance, and the cooking time should not be too long, so as to keep the meat slices fresh and delicious.
Tip 2: Traditional boiled pork slices and all kinds of side dishes are boiled with red oil and mala Tang, but here, scalding all kinds of side dishes with clear water can minimize oil intake. Vegetables absorb oil very much. If you cook vegetables with boiled juice, most of the oil will stick to the vegetables. In order to get the effect of floating red oil, it is necessary to increase the amount of oil.
Tip 3: Dried pepper segments and peppers must be roasted slowly with low fire to give off fragrance. After the roasted peppers and peppers are chopped, they are sprinkled on the meat slices, and they taste burnt. Of course, frying is ok, but dry baking is more fuel-efficient and can maintain the flavor.
Tip 4: Jiang Mo and minced garlic in the seasoning are essential. Sichuan cuisine not only makes good use of "three peppers"-pepper, pepper and pepper, but also has "three spices", namely onion, ginger and garlic, which forms a unique "combined taste" of Sichuan cuisine. Ginger powder should be cooked with Pixian watercress, and garlic powder should be put at the end, that is, the moment when the hot oil is poured out, in order to stimulate the garlic flavor to the maximum extent.
Tip 5: Sichuanese like to put lettuce tips, celery and garlic sprouts in this dish. You can choose seasonal vegetables according to your personal preference.
Tip 6: The final poured hot oil should be at least 80% hot, so as to pour out the fragrance of pepper, pepper and garlic.