Boiled sliced meat: a successful banquet dish(yi ci jiu cheng gong de yan ke cai shui zhu rou pian )

Boiled sliced meat: a successful banquet dish

Introduction:

"Before, I always felt that boiled meat slice was a big dish, and it must be difficult to make. I didn't expect that my first attempt was successful, and my confidence was greatly increased. It's very simple. I can show my hand in front of my friends in the future!"

Production steps:

Step 1: fresh pork loin.

Step 2: slice the tenderloin into thin slices, and grasp with cooking wine, salt, soy sauce, egg white and starch. Cut green onion, ginger and garlic.

Step 3: wash the bean sprouts, slice the lotus root, tear the cabbage into pieces by hand, and cut the garlic seedling into sections.

Step 4: put a little oil in the pot and stir fry pepper and dry pepper over low heat.

Step 5: load the disk for standby. I'm sorry. It's a little too hot.

Step 6: heat the oil in another pan, pour in bean sprouts, lotus root slices, cabbage and garlic, and stir fry.

Step 7: add a little salt and chicken essence, stir fry until broken, then put into a large bowl.

Step 8: cool the oil in a hot pan again and stir fry the minced ginger and garlic over low heat.

Step 9: add a tablespoon of bean paste (you can also add chopped pepper, taste better), low heat fry out red oil.

Step 10: add soup or boiling water, salt, soy sauce, pepper and chicken essence to taste.

Step 11: bring to a boil over high heat, shake well, then add in the meat slices. After shaping, disperse and cook for three to five minutes.

Step 12: pour the soup into a large bowl of vegetables. Then put the dried pepper and Chinese prickly ash on the meat slices, sprinkle with scallion and sesame.

Step 13: the key step is to heat up a small pot of oil and pour it on the top, "Chi la la"! The irresistible fragrance comes out!

Step 14: Look! Do better the second time!

Materials required:

Tenderloin: 400g

Bean sprouts: moderate

Tender lotus root: appropriate amount

Cabbage: moderate

Garlic sprouts: right amount

Ginger: moderate

Garlic: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Bean paste: right amount

Scallion: right amount

Sesame: right amount

Salt: right amount

Starch: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Egg white: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: the first attempt of boiled meat can only be said barely on the table, I summed up the following: 1, the meat cut thick; 2, stir dried pepper fire; 3, add too much water, soup is not rich. In addition, as long as the ingredients are crisp vegetables, you can match them freely. The lettuce slices, celery and bean sprouts I used for the second time were also very delicious. Cooking is in constant learning and practice in the progress of Oh!

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Yi Ci Jiu Cheng Gong De Yan Ke Cai Shui Zhu Rou Pian