When it comes to boiled meat, it is definitely a super popular Sichuan dish, usually go out to eat Sichuan food do not know what to order when you will come to a pot of boiled meat, easy to eat down three bowls of rice, spicy and fresh and especially addictive rice. The most basic ingredients: sliced tenderloin, bean paste, dried chili peppers, green onions, ginger and garlic. Marinate the tenderloin in salt, cooking wine, egg, and then cornstarch (to protect the flavor) for 30 minutes. Tenderloin cut into thin slices, add salt, cooking wine, pepper powder, chili powder and water starch scratch well, marinate for half an hour First of all, prepare 500 grams of pork tenderloin, 100 grams of mung bean sprouts, 100 grams of hand-rolled flour, Shanghai green a, side dishes according to their own taste to add. Pepper, chili noodles moderate, green onions, ginger, garlic moderate, pour a moderate amount of oil in the pot, pour the sauce packet into the oil and stir-fry, add an appropriate amount of water, open the pot and then put the meat into the pot to cook for one minute, too long meat will become old.

This dish is the most important in the sliced meat, pancetta best, to cut thin slices, in advance, add salt monosodium glutamate soy sauce corn oil egg whites, marinate for more than 20 minutes, the other is not difficult initially to beef to raw materials, but now most of the boiled pork slices of pork as the main ingredient. Boiled sliced pork dishes are dark in color, heavy in flavor, strong in aroma, and tender in meat, highlighting the characteristics of Sichuan cuisine and spicy and numbing. It is a popular Sichuan dish. Wash the greens, fry them in oil until they are soft, then serve them and spread them on the bottom of the soup bowl. Side dishes you can feel free to choose cabbage, bean sprouts and other favorite.

Sprinkle crushed garlic and scallions in a bowl, pour oil into the pot, boil to eight mature pouring on the garlic and scallions Zi ~ sound You can smell the aroma of garlic, a simple boiled pork slices are ready. A lot of poached pork is cooked in soup. The reason why I don't do that is because if you put the meat in the soup, it will get a lot of blood and other impurities, which will affect the flavor of the whole dish. So stir fry the meat a bit, and then together with the soup. Like to eat heavy taste, the top can also add more chili powder, add pepper or vinegar pepper can be, this dish is especially rice, color and flavor!