Sichuan classic: boiled sliced meat(chuan cai jing dian shui zhu rou pian )

Sichuan classic: boiled sliced meat

Introduction:

"Boiled sliced meat is a classic dish in Sichuan cuisine. It firmly implements the principle of "spicy, spicy, fresh and fragrant" of Sichuan cuisine, and unswervingly develops its own school among many delicious dishes. After being scalded with hot oil, the vegetables are crisp and fragrant, the meat is smooth and tender, and is covered with the strong fragrance of pepper and the hemp fragrance of Chinese prickly ash. It is really fragrant, and is warmly welcomed by the broad masses of the people at any season and at any time. "

Production steps:

Step 1: boiled meat slices, you can put them according to your favorite vegetables. Today, I will make it with bean sprouts and garlic sprouts at home.

Step 2: cut the garlic seedling into pieces, remove the root and wash the bean sprouts. Sliced tenderloin, flavored with wine, bean powder and salt.

Step 3: Boil the water in the pot, add the bean sprouts to the boil, boil them a little, take them out and spread them at the bottom of the bowl. Slice garlic and ginger.

Step 4: heat the frying pan, don't pour oil, put the garlic seedlings in, and stir the garlic seedlings in a dry pan over a small heat until soft.

Step 5: spread on the bean sprouts.

Step 6: heat the frying pan, pour the oil. After the oil is heated, pour the meat into the pan, stir fry it, and when you see that the meat turns white, come out of the pan.

Step 7: pour oil into the pan and saute ginger and garlic.

Step 8: scoop in the watercress and fry them over low heat.

Step 9: add water, bring to a boil, add a little salt, because Douban is salty. If it tastes right, don't add salt. Pour in the previously fried meat.

Step 10: pour the sliced meat into the pot for one minute and add the soup to the dish.

Step 11: Sprinkle with chicken onion, pepper and dried noodles.

Step 12: pour the oil into the pot and heat it. Make sure the oil is hot. This is the key to boiling meat slices. When the oil is hot, quickly pour it into a bowl.

Step 13: pour oil is the highlight of this dish. The instant hot oil is poured into the bowl, the fragrance of pepper noodles and Chinese prickly ash noodles is completely awakened. A good dish will do~

Materials required:

Tenderloin: moderate

Soybean sprouts: right amount

Garlic sprouts: right amount

Garlic: right amount

Ginger: right amount

Scallion: right amount

Hot pepper noodles: right amount

Chinese prickly ash noodles: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: 1, this is a very wide range of vegetables, you can also add bamboo shoots or rape moss, add celery, or any vegetables you like. 2. Fried meat, is the key to this dish, must be hot, meat poured in turn out of the pot. A little longer will cause the meat to harden. 3. When the sliced meat is put into the pot again, because it has been fried, it's good to cook it a little, to ensure that the sliced meat is fresh and tender. 4. Finally, pour oil, oil must be more, to hot, in order to hot out the taste of pepper.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: spicy

Chinese PinYin : Chuan Cai Jing Dian Shui Zhu Rou Pian