Boiled meat
Step 1 . Cut the lean meat into about 5 cm long and 2.5 cm long; Large and thin slices (about cm wide and 0.3cm thick, but not strictly measured, in short, thinner pieces will be better). If you feel that it is not easy to cut, you can put the meat into the freezer to freeze it slightly. When the meat is hard, slice it. Grab the meat with starch, cooking wine, salt and a small amount of water and marinate it for use.
Step 2 . Wash the cabbage, tear the leaves into large pieces by hand, and slice the cabbage into thin pieces with a knife; Wash and cut the scallions into sections; Cut the dried chilli into sections with scissors for later use; Chop Pixian Bean Paste and set aside.
Step 3 . Pour 40g oil into a frying pan, add the dried chilli and Chinese prickly ash, and fry them over medium heat until they are brownish red. Remove and set aside.
Step 4 . Turn the fire, put the scallions into the frying pan, stir fry until fragrant, then put the cabbage into the frying pan, stir fry until broken, and spread it in a large bowl for later use.
Step 5 . Heat the pan, add 40g of oil, add Pixian bean paste and chopped ginger, and stir fry until the red oil comes out.
Step 6 . Add the broth and bring to a boil.
Step 7 . Put the cured meat slices into the pot, use chopsticks to disperse them, and add soy sauce, chicken essence and sugar to taste when the meat slices are cooked until they are scattered and discolored.
Step 8 . Pour the meat slices and soup into a large bowl of cabbage.
Step 9 . Chop the pre fried dry chili and Chinese prickly ash and sprinkle them on the meat slices, and evenly sprinkle the garlic on the meat slices.
Step 10 . Wash and dry the pan, add 20 grams of oil, heat it to 90% (smoke), and then evenly pour the hot oil on the meat slices.
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