Boiled meat(shui zhu rou pian )

Boiled meat

Introduction:

"This dish is loved by almost everyone. If you take a bite of the spicy meat in the cold winter, the cold will be driven away. This dish can be cooked with some vegetables according to personal preference. Today, only cabbage is served at home. In the end, this dish needs to be splashed with oil to make it bright and fragrant. But I don't like to eat too greasy dishes, so it's a bit unorthodox to splash a little oil on it, but what suits my taste is delicious. "

Production steps:

Step 1: wash the pork loin and cut it into small slices.

Step 2: put the sliced meat into a bowl, add egg white, salt, starch and pepper, mix well, then add a little oil to mix well.

Step 3: heat the frying pan, add some chilli and Zanthoxylum bungeanum into the cold oil, stir slowly until fragrant, stir until slightly burnt yellow, then take out and let cool.

Step 4: chop the scorched pepper and Chinese prickly ash.

Step 5: wash the cabbage and cut it into small pieces. Cut the scallion into ginger slices. Cut the red pepper into small circles and set aside.

Step 6: heat the oil of hot pepper again, add cabbage and stir fry it.

Step 7: put the fried cabbage in a big bowl.

Step 8: in another pot, heat up the oil, stir fry the scallion and ginger slices, and then add a spoonful of Pixian Douban to stir fry the flavor.

Step 9: pour in a large bowl of water and bring to a boil.

Step 10: add appropriate amount of salt, sugar and chicken essence to adjust the flavor.

Step 11: take out the scallion and ginger slices.

Step 12: put the pieces of meat into the soup and cook them.

Step 13: pour the cooked meat into the cabbage bowl.

Step 14: Sprinkle chopped Chinese prickly ash, hot pepper and cut red pepper, then pour some hot oil, sprinkle with scallion and serve.

Materials required:

Pork loin: 200g

Cabbage: 200g

Oil: right amount

Salt: right amount

Egg white: right amount

Starch: right amount

Pepper: right amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Small red pepper: right amount

Scallion: right amount

Ginger: right amount

Pixian Douban: moderate

Sugar: right amount

Chicken essence: appropriate amount

Note: 1. Dry pepper section and pepper must be fried slightly burnt yellow, fried pepper and pepper oil used to fry vegetables. Fried pepper and prickly ash are chopped and sprinkled on the sliced meat. It tastes scorched and delicious. 2. The amount of pepper and Zanthoxylum bungeanum should be put according to personal taste. 3. Meat must be boiled before putting in, cold water will boil the meat.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Shui Zhu Rou Pian