How to cook sliced meat:
Materials:
250g lean pork (or beef), 200g cabbage (or other seasonal vegetables, lettuce commonly used in Sichuan).
50g of Pixian watercress (3 tablespoons), 25g of cooking wine (1.5 tablespoons), 25g of starch (1.5 tablespoons), 2g of salt (about 1/2 teaspoons), a small amount of chicken essence and 0/0g of dried pepper.
Exercise:
1, cut the lean meat into 5cm long, 2.5; For large slices with a width of cm and a thickness of 0.3 cm (it is only a rough estimate, and strict measurement is not needed. In short, the thinner the slice, the better), if you feel that it is not easy to cut, you can put the meat in the freezer for a little freezing, slice it when the meat is hard, grab it evenly with starch, cooking wine, salt and a little water, and marinate it slightly.
2. Wash the cabbage, tear the leaves into large pieces by hand, and slice the cabbage obliquely with a knife; Wash onion and cut into onion segments; Cut the dried pepper into sections with scissors for later use; Pixian watercress chopped for use;
3. Pour 30 grams of oil into the wok, add the dried pepper segments and pepper, fry in medium heat until brown, and remove for later use.
4. Turn to high heat, stir-fry onions and cabbage in a wok, and spread them in a big bowl for later use.
5. Heat the pan, then pour in 30 grams of oil, add Pixian watercress and Jiang Mo and stir-fry until red fried.
6. Add the broth and bring to a boil.
7. Put the marinated meat slices into the pot and spread them out with chopsticks. Add soy sauce, chicken essence and sugar to taste when the sliced meat is cooked until it is scattered and discolored.
8. Pour the sliced meat and soup into a large bowl with cabbage.
9. Chop the pre-fried dried peppers and peppers and sprinkle them on the meat slices. Garlic powder is also evenly sprinkled on the meat slices.
10, wash the pan and dry it, add 40 grams of oil, heat it to 90% heat (smoke), and then pour the hot oil evenly on the meat slices.
A few tips to make boiled meat slices particularly fragrant;
1, the dried pepper segments and peppers must be fried until they are crisp in Jiao Hong, and the peppers and pepper-fried oil should be used for cooking. Chop the fried pepper and pepper and sprinkle them on the meat slices. It tastes burnt.
2. Pixian watercress must be fried in red.
3. Finally, the hot oil must be very hot so that the fragrance of minced garlic can be poured out.