Boiled meat(shui zhu rou pian )

Method of boiled sliced meat:

Raw materials for making boiled meat slices:

Main ingredients: 250g pork Tongji, auxiliary ingredients: celery, lettuce leaves, green garlic, seasoning: ginger, onion, garlic, Douban chili sauce, soy sauce, starch, salt, monosodium glutamate, Zanthoxylum bungeanum, dried red pepper, edible oil

Steps for making boiled meat slices:

1. Slice the pork Tongji and paste it with a little soy sauce and starch;

2. Wash celery and cut into sections, loosen garlic and cut into small sections, wash lettuce leaves and cut into sections;

3. Shred the green onion, ginger and garlic, chop the bean paste with a knife;

4. Take a pot, put a small amount of oil, after the oil is heated, put in Douban chili sauce, stir fry the red oil, put in green onion, ginger and garlic, stir fry a few times, put in a small amount of water, put a little salt and monosodium glutamate in the pot, then put in the green vegetables, take them out and put them into the bowl, slide the cooked meat into the pot one by one, and put the soup into the bowl together after the meat is discolored and cooked;

5. Wash and heat the pan, stir fry the Chinese prickly ash and dry red pepper in the pan, crush them on the chopping board, and sprinkle them on the cooked meat slices;

6. Sit in the pan, pour in a little oil, heat it and pour it on the meat slices

Boiled meat

Poached pork slices of pork is a new local famous dish, which originated in Zigong and developed in Southwest China. It is a famous home dish in Sichuan cuisine

. Because the sliced meat has not been oiled, it is cooked in water, so it is called boiled sliced meat.

Boiled sliced meat tastes spicy, soft and tender, easy to chew. When eating, the tender meat and vegetables are fresh, the soup is red and bright, and the spicy taste is strong. It is one of the most suitable dishes for home cooking. Its characteristics are "hemp, spicy, fresh and fragrant". It originated in the 1930s. Fan Ji'an (1887-1982), a famous chef in Zigong, innovated the boiled meat slices with outstanding flavor.

Characteristics of dishes

The cooking is simple.

It is worth mentioning that this kind of meat production method, which is a more scientific meat cooking method, can keep the meat fresh and tender, easy to digest, without long-time high-temperature frying in the whole process, so as to avoid the generation of carcinogens.

practice

Tips for boiled sliced meat

1. Remember to deep fry the dried pepper and Zanthoxylum bungeanum until it is brown red. After deep frying, you can fry vegetables with oil.

2. Remember to stir fry the bean paste with red oil, and the final oil should be very hot, so that the flavor of garlic can be forced out.

Practice 1

Ingredient: pork loin (150g)

Accessories: cabbage (50g)

Seasoning: egg (30g), pepper (3G), bean paste (10g), ginger (10g), green onion (10g), pepper (red, sharp, dry) (5g), pepper (5g), soy sauce (10g), cooking wine (8G), monosodium glutamate (5g), salt (10g), starch (10g), vegetable oil (50g)

1. Slice pork tenderloin, mix egg white with starch, salt, monosodium glutamate and cooking wine to make a paste, and apply it on the meat slice;

2. Wash and slice cabbage leaves and ginger, cut scallion into sections;

3. Put 35 grams of vegetable oil into the pot, heat it, pour in Chinese prickly ash and dry pepper, and fry them slowly until the pepper is golden;

4. Then, cut pepper and Zanthoxylum bungeanum into fine powder;

5. Stir fry the bean sauce with oil in the pan, and then add the Chinese cabbage leaves, scallion, ginger, broth, soy sauce, pepper, cooking wine, chicken essence and other seasonings, stir a few times to make it well mixed;

6. Put in the sliced meat and stew it again. After the sliced meat is cooked, place the sliced meat and sprinkle the chopped dry pepper and pepper powder;

7. Boil the remaining vegetable oil, pour it on the sliced meat, and then fry the dried pepper, pepper powder and sliced meat with hot oil to make it spicy, spicy and fragrant.

Practice 2

Ingredients: pork fillet, garlic sprouts, green vegetables, kelp, celery, coriander

Seasoning: Douban sauce, dry pepper, Zanthoxylum, ginger, garlic, scallion, salt, monosodium glutamate, cooking wine, dry starch

Method:

1. Cut the tenderloin into large pieces, and grasp with cooking wine, egg white, dry starch and a small amount of salt;

2. Garlic seedling, celery, slicing, kelp slicing, garlic ginger slicing, scallion slicing;

3. Heat the frying pan, add pepper and Zanthoxylum bungeanum to dry, and grind them with rolling pin;

4. In the oil pan, when the oil temperature rises to 70%, add chopped green onion, ginger and garlic slices and stir fry until fragrant. Add Pixian bean paste and stir fry until fragrant. Add water and salt to boil;

5. Blanch the green vegetables, garlic sprouts, kelp and celery in the pot for a while, remove them and put them on the plate;

6. Scald the tenderloin piece by piece in the pot until it is cooked, then put it into the plate. Add monosodium glutamate to seasoning the soup and pour it into the plate;

7. Sprinkle pepper powder in a bowl;

8. Drizzle with hot oil.

Practice 3

Accessories: celery, lettuce leaves, (to have lettuce tip and celery stem (no leaves)), you can add leek leaves.

Seasonings: ginger, green onion, garlic, Douban chili sauce, soy sauce, starch, salt, monosodium glutamate, Zanthoxylum bungeanum granules, dry red pepper, chili noodles (coarser), edible oil

make:

1. Sliced pork loin, add a little soy sauce (soy sauce) and starch, add cooking wine and salt to taste;

2. Wash celery and cut into sections, wash lettuce leaves and cut into sections;

3. Shredded green onion and ginger, chopped garlic and mud;

4. Heat the oil in a hot pan, add red pepper and Zanthoxylum bungeanum, heat it slowly over low heat until the oil is red, and stir fry the onion, ginger and garlic for a few times;

5. Scoop out the seasoning, leave some oil on the side, stir fry the side dishes in the high fire, and place the side dishes on the bottom of the bowl;

6. Stir fried bean paste with fried oil, add a small amount of water together with the seasoning, put a little salt, soy sauce, monosodium glutamate and sugar into the pot, slide the meat into the pot one by one, and put the soup into the bowl after the meat is cooked;

7. Sprinkle Chinese prickly ash (not afraid of hemp, you can use Chinese prickly ash noodles) and hot pepper noodles evenly in a bowl (you can put minced garlic if you like garlic flavor). Wash and heat the pan, heat the oil to a high temperature, and then evenly pour it on the meat slices.

be careful:

Pixian Douban is used for Douban sauce. It's better to stir fry it alone rather than with seasoning.

As soon as the meat is cooked, turn off the fire, and do not cook it.

Sprinkled pepper, pepper noodles do not fry, fried and then drench hot oil on the light spicy not fragrant.

Finally, the hot oil must be high temperature. If the temperature is not enough, it will not be too hot.

Practice 4

Soup 400g

Taste: spicy

Preparation time: 15 minutes

Number: 2

Cooking time: 15 minutes

Method:

Cut the lean meat into large slices about 5cm long, 2.5cm wide and 0.3cm thick (just about, no strict measurement, in short, thinner would be better). If you think it's not easy to cut, you can put the meat into the freezer for a little freezing. When the meat is hard, slice it and marinate it with starch, cooking wine, salt and a small amount of water.

2. Wash the cabbage, tear the leaves into large pieces by hand, slice the cabbage with a knife; wash the onion and cut it into sections; cut the dried pepper into sections with scissors for use; chop the Pixian bean paste for use.

3. Pour 30 grams of oil into the frying pan, put in the dried pepper section and Chinese prickly ash, deep fry them over medium heat until brown red, and take them out for use.

4. Turn the heat, put the scallion into the frying pan, stir fry until fragrant, then put the cabbage into the frying pan, and lay it in a large bowl.

5. Heat the pan, add 30 grams of oil, stir fry Pixian Douban and minced ginger until red oil comes out.

6. Add the broth and bring to a boil.

7. Put the marinated meat slices into the pot, spread them with chopsticks, and add soy sauce, chicken essence and sugar to taste when the meat slices are boiled to disperse and change color.

8. Pour the sliced meat and soup into a large bowl with cabbage.

9. Chop the pre fried dry pepper and Chinese prickly ash and sprinkle them on the meat slices. Sprinkle the garlic on the meat slices evenly.

10. Wash and dry the pan, add 40 grams of oil, heat it to 90% heat (smoke), and then pour the hot oil evenly on the meat slices.

Practice 5

Raw materials: tenderloin, lettuce, mushroom, garlic sprout

Accessories: onion, garlic and ginger

Seasoning: bean paste, Chinese prickly ash, dry pepper, chili powder

Method:

1. Cut the fillet into thin slices, marinate it with starch, wash and tear the mushrooms, wash the lettuce and set it aside, cut the scallion obliquely, cut the ginger into thick slices, slice the garlic in half, and cut the minced garlic in half.

2. Pour the oil in the pot. After the oil is hot, add Pixian Douban to stir fry the flavor. Add scallion, garlic, ginger and dry pepper, stir fry and add appropriate amount of water.

3. When the water boils, slice the meat into the pot one by one, remove the discolored meat and put it in the bowl with lettuce.

4. Wash the pan, heat the oil, put minced garlic, chili powder and Chinese prickly ash in the bowl, after the oil is hot, pour it on the chili powder and Chinese prickly ash, sprinkle the chopped garlic, then you can eat it.

Practice 6

1. Mix the egg white and starch seasoning into a paste and apply it on the meat slices

Chinese PinYin : Shui Zhu Rou Pian