Sichuan Cuisine: boiled meat(chuan cai shui zhu rou )

Sichuan Cuisine: boiled meat

Introduction:

"The seemingly complicated dishes are actually very simple and easy to make. They don't have too high requirements for the heat and knife work. They only need to pay attention to a few details to make amazing boiled meat slices!"

Production steps:

Materials required:

Lean pork: moderate

Lettuce with cream: moderate

Shallot: moderate

Garlic: right amount

Starch: right amount

Pixian bean paste: 2 teaspoons

Zanthoxylum bungeanum: right amount

Chili powder: 1 teaspoon

Red oil: 2 teaspoons

Salt: a little

Chicken essence: a little

Cooking wine: 2 teaspoons

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Chuan Cai Shui Zhu Rou