Spicy boiled sliced meat(ma la shui zhu rou pian )

Spicy boiled sliced meat

Introduction:

Production steps:

Step 1: About 500g pork loin, appropriate amount of soybean sprouts and Flammulina velutipes.

Step 2: Pixian Douban sauce, Sichuan pepper and Chinese prickly ash (dark green is I added a little hemp pepper), green onion, shredded ginger and garlic slices. Another slice of green onion, chili pepper and garlic is prepared for hot oil.

Step 3: cut the tenderloin into 3 mm thick slices, and then sizing: first add cooking wine, salt, pepper, sugar, and then add about half of the egg white, and then add about a small spoon of starch to lock the moisture of the meat, and finally add a little salad oil to mix well, so that the meat does not stick when it is in the pot.

Step 4: let the meat stand for half an hour.

Step 5: stir fry soybean sprouts and Flammulina velutipes in a small oil pan until well done. Put them in a large bowl and set aside. Only add appropriate amount of salt when stir frying. (Flammulina velutipes tastes better than other vegetables)

Step 6: put the pepper and dried pepper into an oil-free pot and fry them over low heat. Don't paste them, or they won't smell good. Take them out and let them cool.

Step 7: heat the oil in the pan, add 2 tbsp Pixian Douban sauce and stir fry the red oil over low heat.

Step 8: add shredded onion and ginger and garlic slices to saute until fragrant. Stir fry until onion and ginger wilt.

Step 9: add cooking wine, sugar, salt and pepper.

Step 10: add appropriate water and bring to a boil.

Step 11: after boiling, put the meat slices into the pot.

Step 12: add the sliced meat and bring to a boil over high heat. Turn to low heat for five minutes. Add chicken essence before leaving the pot.

Step 13: pour the cooked meat into the big bowl with bean sprouts and Flammulina velutipes, sprinkle with shredded green onion, minced garlic and shredded hot pepper.

Step 14: put the fried pepper and dried pepper on the chopping board and grind them into powder with a knife.

Step 15: Sprinkle the ground fragrant pepper powder and crushed pepper on the surface of the meat slices.

Step 16: heat the oil in the pot, turn off the fire when smoking, wait for 3 seconds, and pour the hot oil evenly on the surface of the meat slices.

Step 17: the spicy and spicy boiled meat slices are finished!

Materials required:

Tenderloin: moderate

Bean sprouts: moderate

Flammulina velutipes: right amount

Pixian soybean paste: right amount

Note: 1. This dish Pixian Douban sauce is essential, otherwise no red oil. 2. Stir fry shallot and ginger for a while to make the fragrance come out fully. 3. Chinese prickly ash and dry pepper should be fried crispy, with strong hemp flavor when drenched with hot oil, followed by raw pepper powder and Chinese prickly ash powder. 4. When sizing the meat, the seasoning should be opened step by step, instead of adding it all at once, which will affect the taste of the meat. 5. You can also change pork tenderloin into beef tenderloin to make it more tender and smooth.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma La Shui Zhu Rou Pian