Boiled meat
Introduction:
"Soup and meat are the key to making boiled meat slices. Many people will choose tenderloin, but I think it's a bit of firewood. If you want to taste good, you usually add tender meat powder, which I rarely use. If you want the meat to be delicious, it's really good to choose the pork shoulder neck. The pork shoulder neck is crisp, tender and refreshing. Sometimes I use hot pot as the base of soup. This time, I use red oil bean paste, which is also delicious. It's cold. Eat some heavy dishes to increase your appetite and warm your body. "
Production steps:
Step 1: prepare the ingredients, slice the pork, peel the lettuce
Step 2: marinate pork with Meiji fresh soy sauce, salt, pepper powder, starch and cooking wine for 30 minutes
Step 3: heat the frying pan, add oil, fragrant leaves, cinnamon, star anise, Chinese prickly ash and ginger slices
Step 4: stir fry with red oil bean paste
Step 5: add the bone soup and bring to a boil
Step 6: Boil the soup for about 5 minutes, add soy sauce, pepper powder, delicious soy sauce, and cut lettuce
Step 7: add the marinated meat slices, add chicken essence after cooking, stir well and serve
Step 8: heat up another pot, stir fry pepper and dried pepper until fragrant, pour into the cooked meat, sprinkle with scallion
Materials required:
Pork shoulder and neck: 300g
Lettuce: 1
Edible oil: right amount
Red oil bean paste: right amount
Meiji fresh soy sauce: right amount
Chicken essence: appropriate amount
Salt: right amount
Old style: moderate
Pepper powder: right amount
Cooking wine: moderate
Zanthoxylum bungeanum: right amount
Star anise: right amount
Cinnamon: moderate
Ginger: right amount
Dry pepper: right amount
Starch: right amount
Scallion: right amount
Fragrant leaves: appropriate amount
Note: side dishes can add their own favorite bean sprouts, vermicelli, oil tofu and so on
Production difficulty: ordinary
Process: boiling
Production time: half an hour
Taste: spicy
Chinese PinYin : Shui Zhu Rou Pian
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