Spicy meat slices(xiao liang cai ma la rou pian )

Spicy meat slices

Introduction:

"If you have a bad appetite in summer, you can make some strong appetizers. If light is not enough, people will collapse and need to increase protein. The following is an appetizer cold dish, which is made of pork tenderloin. It is sour, sweet, salty and fresh. It tastes spicy and very appetizing! Can drink, can feast guests, can also be eaten as snacks. Simple and easy to do, it is good to store. Ask for taste. You need to has the final say, try to do it, taste it and you know it. This dish is called "spicy meat slices", which is improved by Sichuan flavor. It's very simple to make. It's OK to stew. There's no need to make it at home. It's simple and delicious

Production steps:

Step 1: slice pork Tongji meat, the thickness of the slice should be appropriate, about two coins thick

Step 2: pour a little soy sauce into the meat and mix well

Step 3: grab with proper amount of starch and marinate for 10 minutes

Step 4: bring to a boil with hot water and blanch the marinated meat slices

Step 5: add a little peanut oil and stir in onion, ginger, pepper, star anise and Zanthoxylum

Step 6: after stir frying the spice head, pour in soy sauce and soy sauce

Step 7: cook Shaoxing yellow rice wine

Step 8: add water to the pot and bring to a boil. Pour in the blanched meat

Step 9: bring the pan to a boil again and add 1 gram of five spice powder

Step 10: add about 25 grams of sugar and gradually collect the juice with high heat

Step 11: when 70% of the soup is received, pour in an appropriate amount of rice vinegar

Step 12: finally, the soup is dried, and then it can be taken out of the pot

Step 13: after the code plate, you can decorate it with a little bit

Materials required:

Pork tenderloin: 300g

Cooked sesame: 3 G

Water: 250ml

Starch: 3 G

Ginger: 25g

Scallion: 30g

Yellow rice wine: 15g

Rice vinegar: 15g

Veteran: 2G

Soy sauce: 15g

Sugar: 25g

Salt: 2G

Five spice powder: 1g

Star anise: 3 G

Note: characteristics of spicy meat slices: bright red color, attractive color, rich taste, salty, fresh, sour and sweet, spicy taste, endless aftertaste. Warm tips: 1. This is an improved version of Sichuan spicy meat slices. The taste is not as spicy as that of Sichuan, which is most suitable for the appetite of friends outside Sichuan. 2. Sliced meat should not be too thin, there are two coins of thickness on the line, authentic need oil, at home production, blanch with boiling water. 3. When making, add 3 grams of cinnamon and 15 grams of tangerine peel, the taste will be better, because there is no, so it is free, but it does not affect the taste and taste. 4. Water should be injected in an appropriate amount, twice as much as the meat. If the juice is collected too quickly, it will not taste good. If the juice is collected too long, it will not taste good. Finally, the juice must be collected completely, so that the color will be bright and the taste will be rich. This summer's small cold dish is ready with a big stir fry spoon. You can have a big feast and a small drink, ha ha! Hope friends can like it!

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Xiao Liang Cai Ma La Rou Pian