What is the purpose of pouring oil on the boiled meat slices at the end?

This step of pouring oil at the end of the boiled meat slices will make the boiled meat slices more fragrant, and you can pour all the raw onions and raw garlic on the surface, and it will enhance the taste of the whole boiled meat slices, and it will also exude more fragrance, which will also make the dish more ceremonial.

This step can make the color of the boiled meat slices more beautiful, and also make us more appetizing, and it also has a particularly peculiar taste, and finally it can also add some taste and aroma to us, so it will add oil.

In the final pouring step, the main purpose of the boiled meat slices is to make the added chili powder, chives and other condiments more fragrant and cooked, so that the boiled meat slices taste better.

This step is crucial to bring out the aromas of sesame oil, chopped green onions, minced garlic and chili peppers, and to make the boiled fish look more appetizing.

The specific function is to enhance the flavor of the dish and make the dish more delicious. It can better stimulate the fragrance of chili peppers and green onions, which can make people more appetizing.

Let the fresh aroma of the boiled meat slices be released, which is fragrant and more attractive, and a layer of oil floats on it, which will make people more appetizing, and can also increase the taste and color of the whole dish.

This step can stimulate the aroma in the boiled meat slices, which can make the meat taste very well, and the taste will be very tangy and good.

It is to make the boiled meat slices more delicious and delicious, so that all the aroma in the meat will flow out, people can smell it from a long distance, and it will also drool.

If you don't add oil, the taste of the boiled meat will be poor, the color will not be so ruddy, and the flavor of the seasoning will not be brought out.

It can not only improve the freshness, but also make the meat taste better, rich in aroma and attractive in color. It makes people more appetizing and looks more beautiful.

Flavoring, heat preservation, etc. The boiled meat slices should be poured oil at the end, and the biggest effect of this step is to increase the flavor and flavor, so that not only can the dish have a soul, but also can enhance the deliciousness of the dish; There is also this step that can also play a role in heat preservation, which can ensure that the dish of boiled pork slices will not become cold and affect the taste for a certain period of time.

This part can make the flavor of the previous condiment burst out very well, which will make the meat more tender, increase appetite, and supplement protein and other nutrients.

Brings out the aromas of chopped green onion, sesame oil, minced garlic, ginger and chili pepper.

When making boiled meat slices, it is called hot oil, it should be before cooking, because the oil is poured before making it can make the meat fresher, and the aroma of the meat is also stronger, and the boiled meat slices are also very good.

You should do it after you have done it, so that the texture will be more delicate, and if you put it before, it may become very greasy.

Boiling the meat slices is done after cooking, and it is only at the last step that the oil needs to be heated.

Thinly sliced tenderloin; Add the eggs to the table, cooking wine, a little salt, mix well and marinate for 5 minutes; Stir-fry chives and garlic in a pot, add a small piece of hot pot base to Xiaoxun celery, a spoonful of Pixian bean paste, stir-fry the red oil, add an appropriate amount of water to boil; Add a little light soy sauce and a spoonful of oyster sauce to the pan to taste; Add the prepared side dishes to cook first, and when cooked, take them out and put them in a large bowl to cushion the bottom; Put the marinated slices of meat in and cook; Put the meat slices in and stir gently, let the meat slices separate, pour them all into a large bowl when cooked, add a little chili flakes, some minced garlic, then pour hot oil, sprinkle with white sesame seeds, green onions, etc. Splashing oil is key.

The key point is to marinate, boil and pour oil three times. Splashing oil is key. The oil temperature is boiled until it is cooked in seven or eight layers.

The first thing to do in boiled meat is to choose the best meat slices and cut them well. There are certain ingredients, and the meat slices must be marinated well, and the key spicy is enough.

I think when making boiled pork slices, you must use the right seasoning and put some suitable side dishes according to your taste; Oil splashing is really the key.

Ingredients: lean meat (pork, beef, fish can also be used), a few slices of green vegetables Ingredients: oil, salt, ginger, garlic, Sichuan pepper, chili powder, pepper, monosodium glutamate, minced shallots, bean paste, cooking wine, soy sauce.

Method:1Slice the meat, with a little soy sauce and starch, cooking wine yard for a while.

2.Heat the oil in a pan, when the oil is seven minutes hot, put in the oil, ginger and garlic (shredded), stir-fry the watercress until fragrant, pour in about 3 small bowls of cold water, put in the vegetables after boiling, blanch the vegetables, pick up and put them in the soup bowl.

3.Put the meat slices in the pot one by one, wait for the water to boil, and then roll twice to serve in the soup bowl with green vegetables on the bottom.

5.Sprinkle the slices of meat with paprika and pepper.

6.Heat the pot, add Sichuan pepper and stir-fry, don't fry the paste, it will be bitter, then put it on the cutting board and twist it, and sprinkle it on the meat slices.

7.In the last step, pour oil into the pot and pour it on the boiled meat slices, you can see the sizzling sound of the soup noodles, and by the way, put some minced shallots, so fragrant.

Slice the pork loin, mix the egg whites with starch, salt, monosodium glutamate, and cooking wine into a paste, and spread it on the meat slices;

2.Wash and slice cabbage leaves and ginger, and cut the green onion into white sections; Preparation of boiled meat slices.

3.Put 35 grams of vegetable oil into a pot, heat it, pour in Sichuan pepper and dried chili pepper and fry it slowly, until the pepper is golden brown and remove it;

4.Then, finely chop the peppers and peppercorns;

5.Stir-fry the bean paste with oil in a pot, then add cabbage leaves, green onions, ginger, broth, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings, stir a few times to mix thoroughly;

6.Then put in the meat slices, simmer for a few minutes, after the meat slices are cooked, put the meat slices up, and sprinkle the minced dried chili peppers and peppercorns; 7.Boil the remaining vegetable oil, pour it on the meat slices, and fry the dried chili peppers, pepper powder, and meat slices in hot oil to make the numb, spicy, and fragrant overflow.

Another way to make it at home:

Ingredients: a pork tenderloin, garlic sprouts, greens, kelp, celery Seasoning: Pixian bean paste, dried chili, Sichuan pepper, ginger, garlic, green onions, salt, monosodium glutamate, cooking wine, dry starch.

Method: 1. Cut the tenderloin into large slices, grasp it well with cooking wine, egg white, dry starch and a small amount of salt;

2. Cut garlic sprouts and celery, slice kelp, slice garlic and ginger, and mince green onions;

3. Heat a wok, add chili peppers and peppercorns to dry, and crush them with a rolling pin;

4. When the oil temperature rises to 7 hot, add minced green onions, ginger and garlic slices and stir-fry until fragrant, add Pixian bean paste and fry until fragrant, add water and appropriate amount of salt to boil;

5. Blanch the greens, garlic sprouts, kelp and celery in a pot for a while, remove them and put them on a plate;

6. Blanch the tenderloin into the pot one by one until cooked, remove it into the plate, and add monosodium glutamate to the soup in the pot to taste it on the plate;

7. Sprinkle the pepper powder on the meat slices, heat the oil in a clean pot, and pour it on the pepper noodles on the plate. Among the raw materials, cabbage leaves are chosen.

Features of the new method: Sichuan-style famous dishes, spicy and thick.

Ingredients: Main ingredients: 250 grams of pork loin Accessories: celery, lettuce leaves, green garlic seasoning: ginger, green onion, garlic, bean paste hot sauce, soy sauce, starch, salt, monosodium glutamate, peppercorns, dried red pepper, edible oil.

Preparation: 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.

Boiled pork slices are a famous corner of Sichuan cuisine, and at first glance they thought it was a light food, but when they were served, they made diners who couldn't eat spicy food complain and were shocked. The dish was served in a large bowl, with a thick layer of oil chili powder and peppercorn powder, and it looked like it was already drooling. When eating, stir the seasoning first, and then pick up the smooth and tender meat slices buried under the seasoning and all kinds of fragrant celery, lettuce leaves, etc., sweating profusely, one bite of food and one bite of rice, that is called happy and dripping!!

The characteristics of boiling are "numb, spicy, fresh and hot". You can get a general idea of how to make a dish: Prepare the vegetables first

celery, garlic sprouts, cut into sections; Green shoots, sliced. Then add a small amount of starch to the meat slices, and evenly promote the fire, add a little oil, add watercress, fry until the oil turns red, add a small amount of soup, wait for the soup to boil, throw the vegetables and meat slices in, cook slightly (remember not to cook for a long time) and then pour it into the basin. Finally, and most importantly, the process:

Sichuan pepper noodles and chili noodles, sprinkle a lot of them, and then pour a layer of boiling oil. A pot of "boiled pork slices" that were still squeaking was served.

Method: Ingredients: Ingredients: 250 grams of pork tenderloin.

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.

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

Operation: 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.

You can learn from the chef. But be sure to go to a professional school to enroll in the study.

There is a lot of oil, like water, so it is called boiled.

Boiled slices of pork have the practice of oiling first.

Making boiled meat slices:

150 grams of pork loin, 50 grams of cabbage, 30 grams of eggs, 3 grams of pepper, 10 grams of bean paste, 10 grams of ginger, 10 grams of green onions, 5 grams of chili pepper, 5 grams of Sichuan pepper, 10 grams of soy sauce, 8 grams of cooking wine, 5 grams of monosodium glutamate, 10 grams of salt, 10 grams of starch, 50 grams of vegetable oil;

Steps: 1. Slice the pork tenderloin, mix egg white, starch, salt, monosodium glutamate and cooking wine into a paste, and spread it on the meat slices;

2. Wash and slice the cabbage leaves and ginger, and cut the green onion into sections;

3. Put 35 grams of vegetable oil into a pot, heat it, pour in Sichuan pepper and dried chili pepper and fry it slowly, and remove it until the pepper is golden and yellow;

4. Then cut the pepper and pepper into fine pieces;

5. Stir-fry the bean paste with oil in a pot, then add the cabbage leaves, green onions, ginger, broth, soy sauce, pepper, cooking wine, chicken essence and other seasonings, stir a few times to mix thoroughly;

6. Then put in the meat slices, and then stew, after the meat slices are cooked, the meat slices are served, and the minced dried chili peppers and peppercorns are sprinkled on top;

7. Boil the remaining vegetable oil and pour it on the meat slices, so that the hot oil can fry the dried chili peppers, pepper powder, and meat slices again.

Qualified boiled pork slices do not necessarily need a lot of oil, according to personal preference, blanch the favorite side dishes, then spread them on the bottom of the bowl, cook the meat with the hot pot base and put it in the bowl, and finally sprinkle with chopped green onions and chili peppers and pour it with hot oil.

You don't need to put a lot of oil, prepare a piece of tenderloin and cut it into slices, cut the garlic and ginger into minced pieces, cut the chili peppers, wash the bean sprouts and set aside, marinate the meat slices with pepper and pepper water, put oil in the pot, put minced ginger and garlic, chili, put in the bean paste, and then put in the meat slices and fry until fragrant.

First of all, we prepare beef slices, add hydrogenated starch and stir in one direction, marinate for two minutes, put hot pot material in the bean paste boiling pot, add salt and monosodium glutamate to the oyster sauce to taste, put in the bean sprouts and cook until they are cut off and take them out, put the beef to cook, place the bean sprouts and pour the original soup, put the dried chili peppers, and pour the hot oil on the pepper and garlic to eat.

Slice the pork, put it in a basin, and add egg white, starch, salt, monosodium glutamate, cooking wine to the basin. Stir with chopsticks in one direction until the surface of the meat slices is thickened. Set aside.

2.Wash the cabbage leaves, blanch them in hot water, and remove them for later use. Slice the ginger and cut the green onion into sections.

3.Heat the oil, pour in the dried chili peppers and peppers, reduce the heat to low heat and fry slowly, until the surface of the peppers changes color, then remove them. After removal, cut the pepper into powder and set aside.

4.Continue to heat the remaining oil in the pot, add the bean paste, stir-fry until fragrant, and then add the green onion and ginger to the pot and stir-fry well. Stir-fry well and add water until the water boils.

5.Put the processed pork into the pot one by one until it is blanched, and then remove it and put it in a pot (put the blanched cabbage leaves at the bottom of the pot beforehand). Pour the soup into a basin again.

6.Pour the prepared pepper and pepper powder into a basin, heat the oil, and pour the oil over the meat slices and pepper minced peppercorns in the basin. Blanch the slices of meat and peppercorns again.