Boiled meat(shui zhu rou pian )

Boiled meat

Introduction:

"In winter, we all like spicy hot pot, but when it comes to boiled meat, we all drool. After the chef carefully taught and personal improvement, presented to you a personal classic

Production steps:

Step 1: slice pork loin. If the knife is not good, freeze the meat a little before cutting.

Step 2: put cooking wine into the cut sirloin first, and then add soy sauce and salt to color and taste it.

Step 3: add salt and soy sauce, and then pour in starch to make the meat tender. Finally, put a little cooking oil to hold the water in the meat.

Step 4: pour in the cooking oil and marinate for about 20 minutes.

Step 5: wash lettuce and Flammulina velutipes.

Step 6: blanch the Flammulina velutipes in hot water until it collapses. The longer the Flammulina velutipes is cooked, the easier it tastes.

Step 7: put Zanthoxylum bungeanum into a frying pan and fry over low heat until it changes color.

Step 8: put in the jar of mashing garlic and mash the pepper.

Step 9: cut the pepper into sections.

Step 10: make a pan and pour in the oil. Because what we want to use is this pot of spicy soup, so spicy oil is the key. You can put twice as much oil as usual.

Step 11: add Pixian Douban sauce and part of the cut pepper and stir fry until the Douban sauce is dry and discolored, but don't over fry.

Step 12: add a certain amount of water and remove the impurities after boiling.

Step 13: put in the Flammulina velutipes.

Step 14: pour in the lettuce.

Step 15: after the lettuce is fried, it's OK, like this.

Step 16: pour the cooked food into a clean container.

Step 17: turn down the heat and start cooking.

Step 18: put the cooked meat in the pot, put it on the top of the dish, and drain the extra soup.

Step 19: prepare a small bowl of starch juice and thicken the remaining soup.

Step 20: pour enough soup on the meat.

Step 21: we make oil after we brush the pan.

Step 22: when the oil is warm, put in the chopped green onion, pepper and Zanthoxylum.

Step 23: stir fry the fragrance and pour it into the pot. It's done.

Step 24: effect under natural light.

Materials required:

Pork loin: moderate

Lettuce: moderate

Flammulina velutipes: right amount

Pixian Douban sauce: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Salt: right amount

Soy sauce: right amount

Starch: right amount

Note: 1. Put cooking wine is to remove the fishy smell of meat, I usually like to put pepper water, so that both to fishy and pepper flavor. 2. Don't put too much cooking wine and salt. You can have a taste after grasping. It's a little lighter than the usual stir fry. 3. Put a little salt in the pot before cooking. Although Pixian Douban sauce is salty, the taste will be lighter after putting water. If you don't put salt, the taste will be lighter. It's ok if you don't put salt. 4. When cooking meat, make sure the heat is low. It seems that the meat is not open, so that the meat will be tender and can be fished out if it changes color. 5 in step 21, you can also put the green onion, pepper and pepper into the container with meat, and pour the oil on it. But I think it's better to stir fry in the pot, and the flavor is more rich, but you must master the heat. 6. After improvement, the Flammulina velutipes taste good. You can also put other dishes you like, but don't put more.

Production difficulty: Advanced

Process: boiling

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Shui Zhu Rou Pian