Spicy meat slices(xiang la rou pian )

Spicy meat slices

Introduction:

Production steps:

Step 1: prepare all kinds of materials, heat spicy soup, shred carrot, cut scallion, slice broccoli, sliced Pleurotus eryngii, sliced bamboo shoots, blanch broccoli for 20 seconds, marinate meat with salt, rice wine and protein for 30 minutes.

Step 2: oil over low heat, add scallion, stir fry over low heat until fragrant.

Step 3: keep the heat low and pour in the egg.

Step 4: add shredded carrot and stir fry over low heat.

Step 5: add the Pleurotus eryngii slices, Lentinus edodes slices, some cabbage slices and bamboo shoots slices, stir fry until fragrant.

Step 6: after the fragrance overflows, pour in the spicy soup, and put in the marinated meat slices. At this time, the heat is still low.

Step 7: pour 1 / 3 volume of Oolong tea into Malatang.

Step 8: after boiling, add broccoli, turn off the heat, cover and simmer for 3 minutes.

Step 9: after that, open the lid and add salt for seasoning. Because the spicy soup has its own flavor, you only need to add a little salt.

Materials required:

Plum meat: 500g

Scallion: 2

Eggs: two

Pleurotus eryngii: 2

Mushroom: 4

Cabbage: half a tree

Carrot: right amount

Bamboo shoots: right amount

Oolong tea: moderate

Salt: right amount

Rice wine: moderate

Spicy soup: moderate

Note: 1 select bamboo shoots to pick the tip less green will be refreshing and sweet crisp, before cooking, put the shell into cold water, low heat cooked. 2. You can buy spicy soup materials sold outside, or you can use pepper, pepper, garlic, onion, star anise and vanilla to cook over low heat. You don't need too many spices. The key is to highlight the spicy taste. 3. After adding oolong tea, the soup is clear, not turbid, and tastes more fragrant.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: spicy

Chinese PinYin : Xiang La Rou Pian