[classic Sichuan cuisine] "boiled meat slices"(jing dian chuan cai shui zhu rou pian )

[classic Sichuan cuisine] "boiled meat slices"

Introduction:

Production steps:

Step 1: slice the sirloin upside down, add salt, cooking wine, egg white, raw powder and monosodium glutamate, and marinate for 20 minutes.

Step 2: cut ginger into small pieces; chop garlic.

Step 3: cut scallion into scallion.

Step 4: chop the bean paste.

Step 5: wash the Chinese cabbage, cut into inch sections, stir fry until eight mature, and pad at the bottom of the bowl.

Step 6: oil the bottom of the pot, add Pixian Douban sauce, Chinese prickly ash, chili sauce and ginger slices, and stir fry the red oil over low heat.

Step 7: add two tablespoons of stock and water and bring to a boil.

Step 8: slide the marinated meat into the pot, and use chopsticks to disperse it. Turn off the fire after boiling.

Step 9: pour the meat and soup into a bowl with vegetables. Sprinkle minced garlic, scallion and a little pepper on the meat. In another oil pan, heat the oil until it is very hot. Sprinkle evenly on the meat slices.

Materials required:

Pork loin: 300g

Chinese cabbage: 150g

Garlic: 30g

Ginger: 8g

Scallion: 1

Egg: 1

Bean paste: 30g

Chinese prickly ash: 8g

Chili sauce: 15g

Chili powder: 5g

Salt: 2G

Cooking wine: 10g

MSG: 2G

Raw powder: 5g

Soup: 500g

Note: 1. Vegetables at the bottom of the pot can be freely selected according to personal preferences; 2. Tenderest tenderloin, the best taste, if not, you can choose other parts of lean meat; 3. The meat can be frozen first, do not need to be frozen too hard to take out, so that it is easier to cut into thin and uniform pieces; 4. When frying red oil, be sure to slow fry over low heat, do not paste the bottom. 5. The last step is to pour the boiling oil on the meat slices. The amount of oil should be appropriate, and the oil must be boiled, so that the pepper and garlic on the surface of the meat slices can be fully stimulated by the oil splashing.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: spicy

Chinese PinYin : Jing Dian Chuan Cai Shui Zhu Rou Pian