Boiled sliced pork by wet nurse(nai ba shui zhu rou pian tian shui chu kou la jiao mian ban )

Boiled sliced pork by wet nurse

Introduction:

"Super dad's version of boiled pork slices doesn't need dry pepper. It uses Tianshui's best chili noodles. The camera is ordinary. Let's make do with it."

Production steps:

Step 1: slice the lean pork, add cooking wine and salt, add wet starch and marinate

Step 2: blanch the rape and put it into the container to lay the bottom

Step 3: add oil to the bottom of the pot, fry pepper in low heat, and then take it out. (oil remains in the pan)

Step 4: shred ginger, stir fry ginger in oil until fragrant, then add Pixian bean paste (according to personal taste) to stir fry red oil.

Step 5: add water to the pot, bring the water to a boil, then put in the meat slices, add a little oil, soy sauce, sugar, salt (according to personal taste).

Step 6: stew until the meat is cooked, add monosodium glutamate out of the pot, and pour directly into the container of rape

Step 7: Sprinkle Tianshui hot pepper noodles, minced garlic, and pepper in step 4 on top

Step 8: put oil in another pot and bring to a boil. Pour it on top of the dish while it's hot

Step 9: start eating, of course!! I'm in a hurry to eat. I forgot to take the last finished photo. Let's use someone else's first

Materials required:

Moderate amount of lean pork

Rape: appropriate amount (cabbage can be used according to taste)

Wet starch: appropriate amount

Garlic: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Pixian Douban sauce: right amount

Cooking wine: moderate

Oyster sauce: right amount

Soy sauce: right amount

Appropriate amount: sugar

Salt: right amount

MSG: right amount

Note: shredded ginger is easy to find for people who don't eat ginger; the meat is about 3mm (according to personal preference); the final oil must be heated.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: spicy

Chinese PinYin : Nai Ba Shui Zhu Rou Pian Tian Shui Chu Kou La Jiao Mian Ban