Boiled sliced meat(ma ma xiao chu fang shui zhu rou pian )

Boiled sliced meat

Introduction:

"Boiled sliced meat is a traditional dish of Sichuan cuisine. Because the sliced meat has not been sliced and is cooked in water, it is called boiled sliced meat. Almost every household in Sichuan can cook it. The characteristics of water cooking are "hemp, spicy, fresh and hot."

Production steps:

Step 1: 200g tenderloin, 1 baby cabbage, 200g kelp, 100g fresh mushrooms, 3 slices ginger, 5 garlic slices, 2 tbsp Pixian bean paste, 2 tbsp cooking wine, proper amount of starch and pepper. Remove the stalks of mushrooms, wash and blanch in water

Step 2: blanch baby cabbage in water

Step 3: blanch kelp in water

Step 4: drain the blanched vegetables and put them in a container

Step 5: slice the tenderloin, add 2 spoonfuls of cooking wine, pepper and salt into the container.

Step 6: take the egg, open a small mouth and pour in about half of the egg white.

Step 7: mix well to make the meat taste good

Step 8: dry the fruit, add pepper and dried shredded pepper, stir fry over low heat. When baking and frying Chinese prickly ash, be sure to keep turning over the small fire.

Step 9: see pepper and pepper almost discolored, out of the pot into the container for use.

Step 10: cut scallion into sections, slice ginger, slice three garlic cloves into slices, and chop two garlic cloves to be used

Step 11: add oil in a dry pan, add 2 tbsp Pixian bean paste and stir fry over low heat until the red oil comes out. Add garlic slices, ginger slices and scallions to stir up the fragrance. Add hot water and reduce the heat for about 5 minutes

Step 12: use this time to grind the cool pepper into powder as much as possible

Step 13: pour the meat slices into the pot and spread them with chopsticks

Step 14: wait until the meat changes color, and then cook it for a while. Pour the meat on the top of the vegetables. Pour the roasted pepper, pepper and garlic on the meat

Step 15: dry the pan, add some cooking oil, the amount is almost the same as the usual cooking, add to 70% heat, turn off the fire, pour the oil on top, pour it on pepper, garlic

Step 16: this dish is ready for cooking

Step 17: close up

Materials required:

Tenderloin: 200g

Kelp: 200g

Baby dish: 1

Mushroom: 100g

Ginger: 3 slices

Garlic: 5

Pixian bean paste: 2 tablespoons

Cooking wine: 2 teaspoons

Starch: right amount

Pepper: right amount

Note: 1. Add the right amount of salt in the water, try to shorten the time of vegetables in hot water, can better retain the consumption of nutrients in vegetables. 2. Blanch vegetables separately, so that the blanched vegetables are always in a relatively high temperature, and also to reduce the loss of nutrients. 3. Blanched vegetables should be put into cold water in time, which can not only keep the green color of vegetables, but also reduce the loss of nutrients. 4. If you like a more fragrant flavor, stir fry Pixian Douban sauce, then add diced fat meat and stir fry until the oil comes out, so that the soup will be more fragrant. 5. Vegetables can be added according to your preference

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Ma Ma Xiao Chu Fang Shui Zhu Rou Pian