Boiled meat(shui zhu rou pian )

Boiled meat

Introduction:

"It's another widely accepted Sichuan dish. Boiled meat slices are obviously a spicy dish. It's a bit interesting to have a plain and tasteless name. Maybe what we pursue is this kind of contrast effect. Every time we serve this famous dish, it's stressful, so I'd like to reiterate that it's our family's boiled meat slices. I don't know if it's authentic. Anyway, friends often order it when they come for dinner Mingming asked me to make this dish. I was sweating and enjoyed it. Last time Lin Ge and other Sichuan villagers came to visit me, I also made this dish. No one said I didn't like it, but I usually used Sichuan green pepper when I made it, and the consumption of pepper and Chinese prickly ash was two or three times that of today. We were a little bit angry these days, and the green pepper at home was just used up, so it's relatively safe When I went to Chengdu, I ordered this dish several times, and the smell of boiled fish is really fragrant, but I still can't adapt to the strong ma'er force of a large amount of Chinese prickly ash. I always feel that the tongue is not my own, it's not spicy, it's Ma's feeling, and it's a little painful in the enjoyment

Production steps:

Step 1: 300 grams of tenderloin, 1 cabbage core, 150 grams of water-soluble bamboo shoots, 1 egg white, 1 bowl of sparerib soup (water is also available), 1 tablespoon of starch, 1 teaspoon of cooking wine, 1 handful of prickly ash, 1 handful of dried pepper, half head of garlic, 8 grams of green onion, 8 grams of ginger, 1 tablespoon of Pixian Douban sauce, 1 teaspoon of cooking oil, 1 teaspoon of soy sauce, 1 teaspoon of salt, 2 grams of sugar, 2 grams of chicken essence, 1 gram of chili noodle 1 gram of Zanthoxylum flour, moderate amount of coriander.

Step 2: add egg white, cooking wine, chicken essence, salt, sugar, starch and soy sauce to slice fillet, stir well, and leave for more than 30 minutes.

Step 3: tear cabbage into slices; cut ginger into pieces; cut half scallion into pieces; cut garlic into two parts; soak Yulan slices in boiling water after washing.

Step 4: do not put oil in a clean pot, directly stir fry pepper over low heat to get hemp flavor.

Step 5: add oil and pepper, continue to stir fry for about 1 minute to give a fragrance.

Step 6: remove and set aside. Leave the oil in the pan.

Step 7: stir fry scallion in oil, add Chinese cabbage and fry until soft.

Step 8: stir fry the cabbage and spread it at the bottom of the bowl.

Step 9: stir fry pepper and chili oil into a little, add Pixian Douban sauce, stir fry red oil over low heat.

Step 10: add onion, ginger and a portion of minced garlic, stir fry until fragrant.

Step 11: pour in the spareribs soup and bring to a boil.

Step 12: pour in the battered meat slices, quickly disperse and bring to a boil.

Step 13: when the meat 8 is mature, pour in the cornflakes and soy sauce, bring to a boil, and season with salt.

Step 14: serve in a bowl and sprinkle in the remaining portion of minced garlic, Chinese prickly ash noodles and hot pepper noodles.

Step 15: take out the fried pepper and Zanthoxylum bungeanum, pour them on the surface, sprinkle coriander powder, and eat~~

Materials required:

Tenderloin: 300g

Cabbage core: one

Shuifa bamboo shoots: 150g

Egg white: one

Spareribs Soup: a big bowl

Starch: 1 tablespoon

Cooking wine: 1 teaspoon

Pepper: a handful

Dried chili: a handful

Garlic: half head

Scallion: 8g

Ginger: 8g

Pixian Douban sauce: one scoop

Edible oil: right amount

Raw soy sauce: a spoonful

Veteran: a spoonful

Salt: right amount

Sugar: 2G

Chicken essence: 2G

Chili noodles: 1g

Pepper noodles: 1g

Coriander: moderate

Note: affectionate "pepper" to be: 1, pepper and pepper dosage according to their own capacity to adjust, I do today's dosage is relatively small, light taste. 2, can't eat spicy remember to remove the pepper. 3, side dishes can be according to their own preferences, bean sprouts, potatoes, beans do what's good. 4, must remember to divide the garlic into two parts, after the pot and then sprinkle a part will be more delicious Xiangha 5, the role of egg white is to make meat more smooth and tender, if you do not put it, you can also add a little water and cooking oil

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Shui Zhu Rou Pian