Boiled sliced meat(chuan cai shui zhu rou pian )

Boiled sliced meat

Introduction:

"Boiled sliced meat is a traditional dish of Sichuan cuisine, which is characterized by" hemp, spicy, fresh and hot ". Features: spicy pepper, spicy meat, soft and tender, easy to chew, is a good meal

Production steps:

Step 1: cut the lean meat into thin slices (it's better to be thinner without strict measurement). If you think it's not easy to cut, put the meat into the freezer for a little freezing. When the meat is hard, slice it and marinate it with starch, cooking wine, pepper, salt and a small amount of water.

Step 2: cut the onion, ginger and garlic into foam, and cut the dried pepper into sections for use.

Step 3: wash the cabbage and soak it in water for 20 minutes to remove the residual pesticide. Tear the cabbage leaves into large pieces by hand, and slice the cabbage with a knife.

Step 4: pour 30g oil into the frying pan, add the dried pepper and Zanthoxylum bungeanum, deep fry them over medium heat until they are brownish red, and take them out for use.

Step 5: 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.

Step 6: heat the pan, add 30 grams of oil, stir fry Pixian Douban and minced ginger until red oil comes out.

Step 7: add the broth and bring to a boil. No broth can be replaced by boiling water.

Step 8: 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.

Step 9: chop the pre fried dry pepper and Chinese prickly ash, sprinkle on the meat, and sprinkle the minced garlic on the meat evenly.

Step 10: wash and dry the pan, add 40 grams of oil, heat until 90% hot (smoke), and then pour the hot oil evenly on the meat slices.

Step 11: boiled meat is ready, let's try it!

Materials required:

Lean pork: 250g

Cabbage: 200g

Pixian Douban: 50g (3tsp)

Cooking wine: 25g (1.5tsp)

Starch: 25g (1.5tsp)

Salt: 2g (about 1 / 2 tsp)

Chicken essence: appropriate amount

Dried pepper: 10g

Zanthoxylum: 15

Scallion: right amount

Broth: 400g

Oil: 100g

Soy sauce: 3 G (1 tsp)

Sugar: 5g (1tsp)

Garlic: 4 pieces (peeled, cut into powder)

Ginger: 5g (chopped)

Note: 1, dry pepper section and pepper must be fried brown and crisp, fried pepper and pepper oil used to fry vegetables. Fried peppers and prickly ash are chopped and sprinkled on the meat slices. They taste scorched and delicious. 2. Pixian Douban must be fried with red oil. 3. Finally, pour the hot oil. It must be very hot. Only when you pour it can the flavor of minced garlic come out.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Chuan Cai Shui Zhu Rou Pian