Warm food - boiled meat slices-You Are Foodie

By Zona
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Warm food - boiled meat slices

Spicy and delicious, the meat is tender and smooth, which is a classic of Sichuan cuisine and a good cold proof product

Main Ingredients

Chinese cabbage A moderate amount of
Pork lean meat appropriate amount

Auxiliary Ingredients

Scallion white appropriate amount
Chicken essence appropriate amount
salt A moderate amount of
Cooking wine appropriate amount
The soy sauce A moderate amount of
Douban sauce appropriate amount
Sichuan Pepper appropriate amount
Dry pepper appropriate amount
garlic A moderate amount of
ginger appropriate amount
oil appropriate amount

1. The dried chilli can be used twice, the first time as the bottom of the soup, and the second time as the oil.2. Meat slices should not be directly added to the soup together, but should be added separately piece by piece to prevent adhesion, or stir the muddy soup.3. After filling the bowl, pour hot oil on it, the soup will be more bright red, and the oil will splash on the surface, which can also achieve the effect of heat preservation in winter.

Step 1 . Pork lean meat, appropriate, pork loin will be more tender, and the impact of other places is not great. Pork, dosage: a piece with a side length of 10 ✕ 15 ✕ 2 cm.

Step 2 . Slice pork, add egg white, soy sauce, knead well. Dosage: one egg white, one cap of mineral water bottle and one cap of soy sauce.

Step 3 . Then add an appropriate amount of sweet potato powder and knead it evenly. The amount of sweet potato powder is about three times that of sweet potato powder used for meat frying. Dosage: sweet potato powder, five centimeters in diameter, about a spoonful and a half.

Step 4 . A proper amount of cabbage. Chinese cabbage, dosage: six or seven pieces with a side length of 10 ✕ 20 cm.

Step 5 . Cut into lengths of about 34 cm.

Step 6 . Wash Lishui.

Step 7 . The spring onion is white and appropriate.

Step 8 . Oblique knife cut diamond.

Step 9 . A proper amount of ginger, garlic and pepper. Ginger, dosage: a piece with a side length of 2 ✕ 2 ✕ 3 cm; Garlic, dosage: side length 2 ✕ 2 ✕ 3 cm, about two petals; Dry pepper, dosage: about 20 4 cm long.

Step 10 . Smash the ginger and garlic, and cut the dried pepper into one centimeter sections.

Step 11 . Add oil to the hot pot and heat it appropriately. Oil, dosage: about one and a half spoons with a diameter of ten centimeters.

Step 12 . Add the prepared ingredients, half the amount of pepper, half the amount of dry pepper, ginger, garlic, bean paste, stir fry for about 20 seconds to produce flavor. Pepper, dosage: about twenty or thirty.

Step 13 . Add scallion, soy sauce, cooking wine and stir well. Bean paste, dosage: 5 cm diameter spoon and half spoon; Soy sauce, dosage: 5 cm diameter spoon and half spoon; Cooking wine, dosage: five centimeters in diameter.

Step 14 . Add meat and bone soup, without water, in an appropriate amount, just less than the amount of cabbage.

Step 15 . Let the soup boil.

Step 16 . Add cabbage.

Step 17 . Let the soup boil.

Step 18 . Add meat slices one by one.

Step 19 . Cook for another three minutes or so, add salt and cook for one minute, turn off the heat, and add chicken essence to the remaining temperature to taste.

Step 20 . Fill the bowl.

Step 21 . Heat the pot, add half a teaspoon of rapeseed oil with a diameter of 10 cm, heat it and smoke slightly. Add half the amount of remaining pepper and half the amount of dry pepper, turn it evenly for about 5 seconds, and pour it on the dish while it is hot.

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