How do you cook boiled pork slices? Cooking food at home

Recipe for boiled meat fillets.

250 grams of lean pork (or beef).

200 grams of cabbage (or other seasonal vegetables such as lettuce).

Pixian watercress 50 grams (3 tablespoons).

25 grams (tablespoons) of cooking wine

starch 25 g (tablespoons).

2 grams of salt (about 1 2 teaspoons).

A small amount of chicken essence. 10 grams of dried chili peppers.

20 peppercorns.

Green onions to taste. 400 grams of broth.

100 grams of oil.

3 grams (1 tsp) of soy sauce

5 grams (1 teaspoon) of sugar

4 garlic cloves (peeled and minced)

5g ginger (minced).

Ingredients: Beef.

Spice: garlic. Seasoning: Tool Preparation:

Variety: Dinner.

Flavor Cuisine: Sichuan.

Method: 1. Cut the lean meat into about 5 cm long; Centimeter wide, centimeter thick large flakes (just approximately, do not need to be strictly measured, in short, thinner will be better), if you feel that it is not easy to cut, you can put the meat in the freezer room to freeze a little, slice when the meat is a little hard, with starch, cooking wine, salt and a small amount of water to grasp the meat evenly and marinate it for later use.

2. Wash the cabbage, tear the leaves into large pieces by hand, and cut the cabbage into thin slices obliquely with a knife; Wash the green onion and cut it into pieces; Cut the dried chili peppers into sections with scissors and set aside; Pixian watercress minced and set aside.

3. Pour 40 grams of oil into the wok, add dried chili peppers and Sichuan peppercorns and fry them over medium heat until brown-red, remove and set aside.

4. Turn the heat to high, put the green onion into the wok and fry until fragrant, then add the cabbage and fry the raw cabbage, spread it in a large bowl and set aside.

5. Heat the pot, pour in 40 grams of oil, add Pixian bean paste and minced ginger and stir-fry until the red oil is fried.

6. Add the broth and bring to a boil.

7. 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.

8. Pour the meat slices and soup into a large bowl lined with cabbage.

9. Chop the dried chili peppers and Sichuan peppercorns that have been fried in advance, sprinkle them on the meat slices, and sprinkle the minced garlic evenly on the meat slices.

10. Wash and dry the pot, put in 20 grams of oil, boil until 9 is hot (smoking), and then pour the hot oil evenly on the meat slices.

Tips: A few tips to make boiled meat slices extra fragrant:

1. Dried chili peppers and Sichuan peppercorns must be fried to brown, red, crispy and fragrant, and the oil from fried chili peppers and Sichuan peppercorns is used to fry vegetables. The fried chili peppercorns are chopped and sprinkled on the meat slices, which is full of burnt flavor and very flavorful.

2. Pixian bean paste must be fried fragrant and fried with red oil.

3. Finally, the hot oil must be boiled very hot, and the fragrance of the minced garlic can be brought out.

Tufa boiled pork slices:

In fact, it is not difficult to make it, just spread the cooked cabbage leaves on the bottom of the bowl and sprinkle two spoonfuls of salt. Then put the beef soaked in starch and egg whites into the soup where the cabbage was boiled and continue to cook. As soon as the meat changes color, it waterlogs out and spreads on top of the cabbage.

Sprinkle the chili flakes on the meat until you can't see the meat and cabbage, then put the peppercorns, shredded red pepper and pepper in order.

Sit on high heat, add half a pound of cooking oil, and heat it. When it comes to the bowl, the amount of oil is based on the Chinese dish in the bowl. If you don't want to use oil, you can make up the stock with two spoonfuls of boiled meat. Finally, add two more tablespoons of salt and mix well before eating.

Boiled meat slices must have meat, not starchy horse meat.

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