What kind of meat is used for boiled pork slices, and how to make them delicious?

Step 1: 300 grams of tenderloin cut into small pieces and then cut into 2 mm slices, put it in clean water and wash it twice, wash off the blood and impurities, and then squeeze out the water. Put an appropriate amount of salt, pepper, light soy sauce, soy sauce and cooking wine in a bowl, pour the salt into the meat slices, and stir well in the same direction to allow the meat slices to fully absorb the seasoning.

The second step is to take a bowl, beat in 1 egg white, add 3 spoons of potato starch, stir evenly and pour it into the meat slices, and then continue to stir evenly, so that the egg whites and starch can be fused in advance, and a lubricating film that locks in moisture is formed on the surface of the meat slices, and then add a spoonful of vegetable oil to prevent the meat slices from sticking to the pan and pasting the pan.

The third step is to prepare a handful of mung bean sprouts, cut a lettuce from the middle and then cut it into small pieces for later use; Prepare two garlic sprouts, gently pat them apart and cut them into small pieces for later use; Prepare 20 grams of garlic and chop it for later use; Prepare 1 small piece of ginger, wash and chop for later use; Prepare 20 grams of red pickled peppers, chopped and set aside; Prepare a few stalks of celery and cut them into small pieces for later use.

Step 4: Add 15 grams of millet spicy dried chili pepper and 3 grams of green peppercorns to the bowl, add an appropriate amount of oil to the pot to lubricate the bottom of the pot and pour it out. Add dried chili peppers and green peppercorns to the pot, stir-fry over low heat until crispy, then remove them, and chop them with a kitchen knife to make knife-edge chili peppers for later use. Pour oil into the pot, heat the oil to 6 percent, then add an appropriate amount of green pepper and dried chili pepper to stir-fry the pot, pour in celery, mung bean sprouts, oil and wheat cabbage, garlic seedlings and stir-fry on high heat until they are broken, and add an appropriate amount of salt halfway.

Remove the stir-fried side dishes from the pot and put them in a soup bowl for later use.

Step 5: Heat the pot and add an appropriate amount of base oil, the oil temperature is heated to 6, add the chopped ginger, garlic and red pickled pepper pieces, stir-fry with the remaining temperature, then add an appropriate amount of bean paste and stir-fry evenly, pour in an appropriate amount of water and bring to a boil. After boiling, turn to low heat, add an appropriate amount of salt, monosodium glutamate, add a little sugar to enhance freshness, and add a little pepper to enhance the flavor.

Step 6: Add an appropriate amount of water starch to the soup to thicken slightly, and then put the marinated meat slices into the pot and blanch the meat slices over medium heat. Remove the blanched meat slices into the soup bowl, then pour in an appropriate amount of freshly cooked meat slices of soup (original soup), and evenly sprinkle with an appropriate amount of chili, minced garlic and chopped green onions. It should be noted here that the minced garlic and chopped green onions should be covered with the knife-edge chili peppers, otherwise it will be easy to paste when the hot oil is splashed.

Step 7: After the pot is heated, add an appropriate amount of rapeseed oil to medium heat and burn until the oil temperature is 7%, and then pour it on the meat slices at one time to complete all the production of boiled meat slices.

You can use pork or beef, cut it against the texture of the meat, then add an egg white, tender meat powder, salt, soy sauce, cooking wine, marinate, heat the oil, add the bean paste, pickle pepper, dry chili pepper, stir-fry, add water to boil, take out the bean sprouts for 30 seconds, then remove the meat slices on high heat, take out and spread them on the bean sprouts in 15 seconds, heat the oil, sprinkle the meat slices with peppercorns and pour hot oil, super delicious!

It is best to use pork tenderloin. Slice the pork tenderloin, then marinate with egg whites, cornstarch, salt and pepper for 15 minutes; Cut the cabbage and cucumber into long strips, wash the bean sprouts, and cut the green onion into sections for later use; Put oil in the pot, add the bean paste and ginger and stir-fry until fragrant, then add water; After the water boils, put the cabbage, cucumber, bean sprouts, and ginger in, and then add salt, light soy sauce, and chicken essence to taste; Scoop up the side dishes and put them in the bottom of the pot, then put the meat slices into the pot and cook, and pour the meat slices into the pot when cooked; Put oil in the pan, wait for the oil to heat up, add Sichuan pepper and dried chili pepper to fry until fragrant, and then pour it on the meat slices; Sprinkle with sesame seeds, chives or coriander.

Boiled meat slices are generally chicken, because chicken is leaner, its taste is more acceptable to people, when making boiled meat, the meat slices are wrapped in starch first, and the meat will be smooth and tender.

Pork is used for boiled pork slices. If you want to make boiled meat slices well, first of all, the word "boiled", the cooking time must be controlled, and secondly, the meat slices must be marinated.

Boiled pork slices, it tastes so delicious.

Boiled meat slices, easy to learn.

Why is your poached meat fillet not tender enough every time? I'll teach you.

Let me answer this question: boiled pork slices are a series of home-cooked dishes of Sichuan cuisine, which is characterized by the smooth and tender meat slices made by them, rich in taste, and with the characteristics of numb, spicy, fresh and fragrant. Generally, when making boiled meat slices, we have to pre-tender the meat slices, such as adding starch or egg white to hang the sliced meat slices first, so as to maintain the tender and smooth characteristics of the meat.

There are no special requirements for the selection of boiled meat slices, as long as the lean meat of the pig can be used to make boiled meat slices; This includes the inside and outside of the pork and the lean part of the tip of the rump of the pig, but the pork loin is generally used to make boiled meat.

How to choose pork to make poached meat fillets! The choice of meat in the preparation of boiled meat slices is generally pure lean meat of the pig, which includes: the lean part of the pig, the loin and other parts of the pig.

The inner and outer tenderloin of pigs are generally called tenderloin, which is carefully divided into tenderloin and tenderloin in the market; The outer loin is located on the top of the back, running through the entire back, and is a tender and lean meat; The tenderloin is located on the underside of the outer ridge and is long in shape, with a slightly thinner end, and is the most tender meat on pork. Since a fan of meat has only one loin and outer loin, it is more expensive than other parts of pork, and the inner loin is more expensive than the outer loin purchased in the market.

The tenderloin is ruddy in color and does not have any fascia, making it ideal for making boiled pork slices, pot-wrapped meat, and soft-fried tenderloin.

The production method of boiled meat slices --- characteristics: the meat slices are smooth, the dishes are fresh and fragrant, the soup is red and oily, and the spicy flavor is strong! 【Ingredients】Pork loin.

Ingredients: bean sprouts, enoki mushrooms, rape.

Seasoning] starch, egg white, salt, white pepper, green onion, ginger, Sichuan peppercorns, dried chili, Pixian bean paste, chili flakes, chopped chives.

--Start Making]--

Step 1: Material processing: cut the tenderloin into slices about 4 cm long, 3 cm wide and cm thick, add starch, egg white, salt and white pepper to grasp and mix evenly, marinate for 20 minutes to taste; Wash and blanch enoki mushrooms, bean sprouts, and rape, remove and drain;

Step 2: Meat slice processing: Pour oil into the pot and heat it, pour in Sichuan pepper and dried chili pepper and fry it slowly, until the chili pepper is golden brown, add Pixian bean paste and fry the red oil, then add green onion and ginger shreds, add water, soy sauce, pepper and cooking wine to boil; Put in the marinated meat slices, remove the meat slices after the meat slices are cooked, and put them on a plate with bean sprouts, enoki mushrooms, and rape ingredients;

Step 3: Drizzle with hot oil: Thicken the remaining soup in the pot with water starch and pour it into a bowl; Sprinkle the meat slices with chopped chili peppers and chives; Drizzle with hot oil and serve.

The meat slices are smooth, the dishes are fresh and fragrant, the soup is red and oily, and the spicy and spicy boiled meat slices are completed!

It is best to use tenderloin. First cut the tenderloin into slices, put it in a bowl, put in salt and chili powder, then beat in an egg white, mix well and marinate for 10 minutes for later use, mince the green onion, ginger and garlic, cut the shallots into sections for later use, put about 10 grams of oil in the pot, turn to high heat and heat it, put in the green onion, ginger garlic and dried chili pepper for stir-frying, then pour in the lettuce, fry it and put it in a bowl for later use, pour about 5 grams of salad oil after the pot is hot, pour the bean paste and dried chili pepper into the pot, pour in the green onion, ginger and garlic after frying the red oil, add cooking wine, water, monosodium glutamate, Turn the sugar to a boil over high heat, put in the marinated meat slices after boiling, then stir-fry evenly with starch, pour into a bowl with lettuce, put dried chili peppers, green onions, ginger and garlic on top, and finally heat oil in a pot and pour it over!

It is best to use tenderloin, which is relatively tender and will not be firewood, cut the meat into slices, add egg whites, and marinate in starch cooking wine for 10 minutes, then put it in water to cook, and then put some side dishes to cook, put it in a basin, put the meat in it, put in a large number of dried red pepper segments, peppercorns, minced garlic and condiments, and pour hot oil on it.

Pork is used for boiled pork slices. First prepare the ingredients, then heat oil in a pot, add condiments, stir-fry evenly, and then pour in water. The water is boiled and then the meat slices are fine.

Beef or pork is generally used for boiled meat slices, and northerners like to use pork loin to make boiled meat slices, after all, this piece of meat is very tender.

Here's how to cook the sliced meat:

Ingredients: 300 grams of pork tenderloin, 400 grams of cabbage.

Excipients: appropriate amount of rapeseed oil, 25 grams of Pixian bean paste, 2 grams of salt, 5 grams of cooking wine, 10 grams of chopped green onion, 3 grams of minced ginger, 15 grams of minced garlic, 5 grams of light soy sauce, 10 grams of egg white, 5 grams of corn starch, white pepper powder, 5 grams of dried chili pepper, 2 grams of dried Sichuan pepper.

Steps: 1. Tear the cabbage into small pieces by hand after washing (only take the leaf part, so that it is easy to ripen and tastes good).

2. Slice the tenderloin, mix well with salt, cooking wine, white pepper, egg white, and cornstarch for later use.

3. Prepare green onions, ginger, minced garlic, Pixian bean paste, Sichuan pepper and dried chili peppers.

4. Squeak the pepper and chili pepper in the oil pan until fragrant and remove them.

5. After letting it cool and becoming brittle, chop it with a knife.

6. Stir-fry the cabbage in an oil pan over high heat until soft, add a little salt and stir well.

7. Put the fried cabbage into the bottom of the bowl and lay it flat.

8. Stir the red oil out of the bean paste over medium-low heat.

9. Add green onion, ginger and minced garlic and stir until fragrant.

10. Add light soy sauce and stir-fry for a while.

11. Pour in two bowls of water, the amount of water can not exceed the meat slices, after the water boils, continue to cook for 2 minutes.

12. Put in the meat slices, not all at once, so the meat slices should not be scattered.

13. Skim out the foam after boiling.

14. Turn off the heat after the meat slices are cooked and turn white.

15. Pour the soup into a cabbage bowl, and sprinkle chopped green onions, minced garlic and chopped peppercorns and chili peppers on top of the meat slices.

16. Pour rapeseed oil into the pot and cook until smoking.

17. Pour the hot oil evenly on the chili, pepper and green onion to stimulate their fragrance again, so that they can be eaten.

Most of the meat in the boiled meat slices is made from pork tenderloin. There is no fat in the pork tenderloin, the meat is very tender, and the unique red oil soup makes the meat slices taste more juicy and delicious. If you want to make the meat slices more tender, you can try to coat the surface of the pork loin with a layer of starchy egg liquid, so that the taste of the cooked meat slices will be unforgettable.

In addition to using pork tenderloin, you can actually use thin slices of beef to make this dish. Gently pat the beef slices with the back of the knife to make the beef more smooth when cooked. For those who love spicy food, it will be a good choice to use beef slices, because beef slices with spicy soup will make people eat very refreshing, and they will not stop eating at all.

So, if you want to eat this effect, it is recommended to try it with beef slices.

However, when you buy pork tenderloin, you should choose meat that is more ruddy in color and elastic, so that the meat will be fresh and juice-absorbing, and there must be vegetarian dishes in the boiled meat slices, such as yuba, konjac, baby cabbage, etc., which can properly alleviate the satiety brought by the stomach, because the meat slices are very thin, so friends should pay attention to the fact that as long as the meat slices are cooked, they should be taken out immediately to avoid the meat becoming old, it will not be delicious, therefore, we must pay attention to controlling the time and heat when making boiled meat slices, in order to eat delicious boiled pork slices.

The traditional boiled pork slices are made with tenderloin, and the marinated boiled meat slices will be very tender. Nowadays, many people choose to make boiled meat slices with lean meat or plum strips, because the meat is more tender, or with some pork belly with a little fat.

To make boiled meat slices, marinate them first, add pepper, cooking wine, edible salt, egg white, and grasp well, then add starch, add a little cooking oil on the top, and marinate for about 10 minutes. After heating the oil in a pot, add bean paste, tempeh and Sichuan peppercorns, then add water to boil, and finally boil the meat slices for about 30 seconds.

The meat used in the boiled meat fillet is the best pork tenderloin, it tastes very good, and if you want to replace it with other meat, you can also change it according to personal preference, of course there are some vegetables in it.

2. Cooking skills for boiled pork slices.

1.Pork tenderloin is best suited for cooked pork fillets, which are fatless and more tender.

2.Green vegetables such as lettuce and small canola can be provided according to your situation or your preference, but it is best to have leaves.

3.Don't cook the meat for too long. The color will change. You can turn off the heat in half a minute, but the key is to finely chop the meat at the beginning.

4.In the last step, the condiment must be poured with boiling oil so that the aroma of the condiment will come out and it will taste good.

Hello, glad to answer for you! Pork or beef is better to make boiled meat slices. Since pork and beef are delicious, they choose to use pork or beef when making boiled meat slices.

In order to avoid the cooked meat slices being too old, you should not cook them directly in the pot, but should marinate them first. In addition, adding egg whites appropriately during marinating can effectively ensure that the moisture of the meat slices is not lost and ensure that the meat slices are delicious.