Boiled meat (improved version)(shui zhu rou chuang yi gai liang ban )

Boiled meat (improved version)

Introduction:

"It's heavy rain in Shenzhen! If you don't want to go out, you can go through the things at home and cook a boiled meat slice. If you don't have any meat, you can make do with the vermicelli and black fungus. It's delicious. Ha ha, it's good. "

Production steps:

Step 1: slice the meat, add salt, cooking wine and cornmeal

Step 2: grasp well, grasp the raw meal together with the meat as much as possible, so as to keep the meat tender and smooth

Step 3: add water to the pot and turn it to low heat. Don't bubble in the pot, so as not to boil off the raw meal on the meat and affect the taste

Step 4: prepare the cooked meat

Step 5: soften vermicelli, soak Auricularia auricula, cut ginger, cut red pepper, garlic and bean paste

Step 6: add oil in the pot and stir fry with accessories

Step 7: add zanthoxylum oil, or Zanthoxylum bungeanum

Step 8: add water, add in the vermicelli and fungus, cook and serve

Step 9: leave the soup in the pot, add the cooked meat, and boil the scallion

Step 10: pour the sliced meat on the agaric and vermicelli

Step 11: add oil to oil pan, stir fry pepper and pepper, pour on the meat slices

Materials required:

Moderate amount: lean meat

Sweet potato vermicelli: right amount

Auricularia auricula: right amount

Dry red pepper: right amount

Zanthoxylum bungeanum or Zanthoxylum bungeanum oil: appropriate amount

Shallot: moderate

Soy sauce: moderate

Ginger: right amount

Garlic: right amount

Chicken powder: right amount

Salt: right amount

Black pepper: right amount

Bean paste: right amount

Red hot oil: right amount

Raw powder: appropriate amount

Note: the last step forget to shoot, oil hot, pouring on the meat to make a magnetic sound is better, can force out the flavor of the dish

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Shui Zhu Rou Chuang Yi Gai Liang Ban