Boiled meat(shui zhu rou pian )

Boiled meat

Introduction:

Production steps:

Step 1: preparation: clean up the mung bean sprouts, cut the dried pepper into sections, slice the meat, open the bean sprouts and blanch them

Step 2: take out the mung bean sprouts and put them in a big bowl (the container used to hold the water to cook the meat). Keep the water

Step 3: marinate meat slices with cooking wine and dry starch

Step 4: put oil in the pan and stir fry the meat slices

Step 5: add 1.5 tbsp Pixian Douban sauce after the meat turns color (don't add too much at one time, taste it and then add it if it tastes light)

Step 6: stir fry for half a minute and add the water in step 3. After boiling, taste the water and add more salt if you feel it is not enough

Step 7: when the water boils, pour the meat and soup into a large bowl

Step 8: wash the pan, add more oil, heat up the oil, add the dried pepper and Zanthoxylum bungeanum granules, pour them on the big bowl after fragrant

Materials required:

Lean meat: half a catty

Mung bean sprouts: moderate

Pixian bean paste: 2 tbsp

Salt: right amount

Cooking wine: 1 teaspoon (5ml)

Corn starch: 2 tbsp (15ml)

Dried pepper: 10

Zanthoxylum bungeanum: 20

Note: 1. Mung bean sprouts can be replaced with other vegetables: Chinese cabbage cut into strips, rape, spinach 2. Pepper and dry pepper as you like, if you like more hemp, you can add pepper powder. 3. After adding the amount of Pixian Douban sauce, you can taste it. If you feel that the taste is not enough, you can add it. 4. The meat can be pickled at the beginning, and then add starch to mix well before frying

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Shui Zhu Rou Pian