Sichuan Cuisine Boiled Pork Slices, Sichuan Cuisine Starter Dish How to make boiled pork slices auth

Cut the lean pork into thin slices about 6 cm long and 3 cm wide, add salt and water to taste, and then thicken with water and bean flour. After the pot is burned, the oil is hot, put in the Pixian bean paste, chili powder, ginger and garlic to fry the fragrance, add cooking wine, the fresh soup is boiled, and then put in the lettuce tip and garlic sprouts to cook until the raw is cut off, that is, take it out, drain the juice and put it in the nest plate as the bottom, at the same time, put the meat slices into the pot, use chopsticks to disperse it, boil until the plate is stretched out and the pot is raised, and the soup is served in the nest plate together. Dried chili peppers are fried in oil, chopped into minced pieces, sprinkled on the meat slices, traded an appropriate amount of boiling oil, and sprinkled with peppercorn powder.

Note: Lettuce tips and garlic sprouts can also be replaced with seasonal vegetables such as cabbage and green onions.

Preparation of boiled meat slices.

Ingredients: 250 grams of pork loin.

Excipients: celery, lettuce leaves, green garlic.

Seasoning: ginger, green onion, garlic, bean paste hot sauce, soy sauce, starch, salt, monosodium glutamate, Sichuan peppercorns, dried red pepper, edible oil.

Method: 1 Cut the pork loin into slices and slurry it with a little soy sauce and water starch;

2 Wash the celery and cut it into sections, pat the green garlic and cut it into small pieces, wash the lettuce leaves and cut it into sections;

3 Shred the green onion, ginger and garlic, and chop the bean paste with a knife;

4 Sit in the pot, put a small amount of oil, put in the bean paste after the oil is hot, fry the red oil, add the green onion, ginger and garlic and stir-fry a few times, put in a small amount of water, put a little salt and monosodium glutamate in the pot, then put in the green vegetables, take out and put it into the bowl after it is broken, slide the pulped meat into the pot one by one, and put it into the bowl with the soup after the meat changes color and is cooked;

5. Wash and heat the pot, pour the peppercorns and dried red pepper into the pot and stir-fry and roast until crispy, pour it on the cutting board and crush it, and sprinkle it on the boiled meat slices;

6 Sit in a pot, pour in a small amount of oil, heat it and pour it over the meat slices.

Features: Sichuan-style famous dishes, spicy and thick.

Ingredients: 250 grams of pork tenderloin.

Excipients: 100g celery, 100g green bamboo shoots, 100g garlic sprouts

Seasoning: 20g of ginger, 20g, 30g of garlic, 40g of bean paste, 10g of soy sauce, 20g of water starch (4g of starch and 16g of water and mix well), 3g of salt, 2g of monosodium glutamate, 3g of peppercorns, 5g of dried red pepper, 100g of cooking oil

1.Cut the pork into 4 cm square centimeters thick, mix well with 10 grams of soy sauce and 10 grams of water starch.

2Cut the garlic sprouts into 5 cm pieces, and then cut the tips of the celery shoots into centimeter-thick slices.

3. Crush the ginger and garlic.

4. Put 25 grams of oil in the pot and cook until eighty, add celery, green bamboo shoots, and garlic sprouts and fry until just cooked, add one gram of salt to the pot, and put it in a bowl for later use.

5. Put 25 grams of oil in the pot, after the oil is hot, put in the bean paste and stir-fry the red oil, then add 10 grams of ginger, 10 grams of green onions, 10 grams of garlic, stir-fry a few times, add 150 grams of water, boil the soup, put 2 grams of salt, 2 grams of monosodium glutamate, put the seasoned meat into the pot one by one, wait for the meat to change color, add 10 grams of water starch to boil, and put the soup into the bowl together.

6. Sprinkle the peppercorn noodles, dried red pepper noodles, ginger and garlic all on the boiled meat slices.

7. Pour 50 grams of oil into the pot, pour it on the meat slices after it is burned to eighty percent, and add chopped green onions.

Boiled pork slices in Sichuan cuisine are a classic starter dish, which is characterized by tender meat slices and spicy seasonings

Ingredients: Pork tenderloin: 200 grams.

Bean sprouts: to taste.

Green garlic sprouts: to taste.

Minced ginger: to taste.

Minced garlic: to taste.

Dried chilies: to taste.

Green peppercorns: to taste.

Cooking wine: to taste.

Essence of chicken: to taste.

Salt: to taste. Light soy sauce: to taste.

Egg white: 1 pc.

Starch: to taste.

Cooking oil: to taste.

Steps: Cut the pork tenderloin into thin slices, add an appropriate amount of cooking wine, salt, light soy sauce and egg white, mix well and marinate for 15 minutes.

Add enough water to the pot, boil the marinated meat slices in the water, blanch them, remove them and set aside.

Prepare a large bowl of cold water, put the blanched meat slices in cold water to cool, then remove and drain for later use.

In another pot, add an appropriate amount of cooking oil, add minced ginger, minced garlic, dried chili pepper and green peppercorns and stir-fry until fragrant.

Add the bean sprouts and green garlic sprouts and stir-fry quickly to make them soft but still tender, turn off the heat and remove them for later use.

Heat the pan, add an appropriate amount of cooking oil, spread the boiled meat slices on the bottom of the pan, and heat it slightly.

Sprinkle the fried bean sprouts and green garlic sprouts evenly on top of the meat slices.

Again**, pour in enough hot oil and pour it directly over the side dish to make the side dish hot and cooked.

Sprinkle with salt and chicken essence and enjoy.

The boiled meat slices made in this way are not only spicy and delicious, but also maintain the tender taste of the meat slices. If you prefer a spicier taste, you can increase the amount of dried peppers and green peppercorns. I hope it can help you, and I wish you to make authentic Sichuan boiled pork slices!

Boiled pork slices is a new famous dish of the Han nationality, which originated in Chongqing and carried forward in the southwest, and belongs to the famous home-cooked dishes in Chongqing cuisine and Sichuan cuisine. The following is a list of Sichuan-style boiled pork slices that I have compiled for you, I hope it can help you.

Ingredients: 300 grams of meat slices, 500 grams of Chinese cabbage, oil, green onions, ginger, garlic, dried chilies, cooking wine, starch, salt, chicken essence, and an appropriate amount of boiled meat seasoning.

Method 1: Wash and slice 300 grams of lean pork, cut the Chinese cabbage into pieces and blanch it, wash and cut the green onions, ginger and garlic and set aside.

2. Grasp the meat slices well with cooking wine and starch.

3. Stir-fry chives, ginger and garlic in hot oil, stir-fry the boiled meat seasoning.

4. Pour in 1 bowl of water, boil for about 5 minutes, add salt and chicken essence to taste.

5. When the pot is boiling, put the meat slices into the pot one by one and cook for about 3 minutes.

6. Cut the meat raw, sprinkle with chopped green onion and dried chili pepper and drizzle with hot oil.

Tip: It is best to go to the supermarket to buy boiled meat or boiled fish seasoning, which is convenient and delicious. Boiled meat with bean paste and five-spice powder is also fine.

Ingredients: lean pork, shallots, garlic, starch, 2 tablespoons of bean paste, Sichuan peppercorns, 1 tablespoon of chili powder, 2 tablespoons of red oil, a little salt, a little chicken essence, 2 tablespoons of cooking wine.

Method 1: Cut the lean meat into large slices, add starch, a little cooking wine, and a little salt to marinate.

2. Remove the seeds of the dried chili peppers and cut them into sections, chop the shallots into chopped green onions, and mince the garlic; Mix with bean paste, chili flakes and chili oil for later use.

3. Pour oil into the pot, add dried chili peppers and Sichuan peppercorns and fry over medium heat until bright red, drain the oil and set aside.

4. Wash the lettuce and tear it into large pieces by hand.

5. Put the pot on the fire, add the bottom oil of the fried chili peppers, boil to 6 or 6 percent hot, pour in the mixed chili peppers and fry the red oil.

6. Add water and bring to a boil.

7. Blanch the lettuce in a pot.

8. Remove and put into a container for later use.

9. Put the marinated meat slices into the pot, use chopsticks to disperse, and when the meat slices are boiled until they spread out and change color, add soy sauce, chicken essence and sugar to taste.

10. Put the slices of meat and the soup together in a large bowl lined with lettuce.

11. Sprinkle the dried chili peppers and peppercorns fried in advance on the meat slices, and sprinkle the minced garlic and green onions evenly on the meat slices.

12. Pour the hot oil that has been heated to 9 evenly on the meat slices.

It was a great success, with bright color, rich sauce aroma, spicy and refreshing, really good taste! I'm bringing you this recipe, let's learn it together!

Ingredient breakdown

200g beef tenderloin

Green garlic sprouts: to taste.

Lettuce to taste. Celery to taste.

Lettuce to taste. Dried chilies: to taste.

Dried peppercorns to taste.

A little anise. A pinch of white sesame seeds.

A pinch of chicken bouillon. A pinch of minced garlic and ginger.

Pixian bean paste to taste.

Spicy flavor. Steps to prepare boiled sliced meat

1.Cut the tenderloin into thin slices, add an appropriate amount of powder, white pepper, egg white and sesame oil, mix evenly and marinate for 20 minutes.

2.Cut the oblique section of dried red pepper, dried pepper, star anise, appropriate amount of fresh red pepper, mince ginger and garlic. Wash other vegetables and cut them into long pieces for later use (green garlic sprouts, celery, lettuce, lettuce, etc.).

3.Boil water in a pot, put in green garlic sprouts, celery, lettuce, lettuce and other vegetables respectively, and then put them in a bowl and put them away.

4.Put oil in the pot and stir-fry over low heat until fragrant dried red pepper, Sichuan pepper and star anise.

5.Add minced ginger and Pixian bean paste and continue to stir-fry over low heat to bring out the red oil.

6.Add the stock (water can also be added if you don't have it), bring to a boil and add an appropriate amount of chicken essence to taste. Continue to boil the soup over high heat, add the slices of meat and stir it quickly with chopsticks, and after a few seconds, immediately pour it into a bowl. (Very critical.)'One step, be fast, or the meat will get old)

7.Put minced garlic and coriander in a bowl, put oil in the pot and boil it until it is 9 hot, and pour it on (the oil is smoking, remove it and wait for three seconds before pouring it), and sprinkle it with an appropriate amount of cooked white sesame seeds to garnish. Clan Wang Zai.

8.A dish of Sichuan-style boiled pork slices with bright color, rich sauce aroma, spicy and refreshing taste is a success, it is really delicious! Lingyan.