Sichuan boiled meat slices are a traditional dish in Sichuan cuisine. It is almost made by every household in Sichuan. In fact, the practice of Sichuan meat slices is not difficult. The specialty of boiled is the hemp, spicy, fresh, and hot.The vegetables are fresh and spicy, and it is best to eat.
Introduction to the practice of boiled meat slices in Sichuan
The ingredients require 200 grams of pork spine meat, 1 egg, 2 fresh pepper, 1 boil of Douban sauce, 1 pepper oil, 4 garlic cloves.
Method steps 1. Wash the vegetables and wash the seeds of fresh peppers.
2. Slice the pork spine, add eggs, cooking wine, salt, starch and stir evenly and marinate for about 10 minutes.
3. After the vegetables are simmering in a boiling water pot, pick it up and put it into the bottom of the bowl.
4, hot oil pan, scatter the meat slices, pose for a white break, add chili oil in the remaining oil cookers, add dried pepper, fried garlic cloves, add watercress sauce, and stir -fry the red oil.
5. After stir -fry the fresh pepper tablets, add water, salt, and boil.
6. The meat slices are scattered with chopsticks in the boiling water soup. After boiling, the meat slices are poured into a bowl of vegetables.
7. Also prepare a oil pan, add peppercorns to fry until the peppercorns are discolored, the hot oil can be on the meat slices.
Tips 1. You can also use beef spine and boiled meat of beef. Pay attention to the heat, not to cook for a long time.
2. The traditional approach is to replace the pickled pepper and the bean paste with Danxian Douban sauce.
The practice of boiled meat slices in Sichuan
The ingredients need 150 grams of lipstick, 50 grams of cabbage, 30 grams of eggs, 10 grams of green onions, 5 grams of pepper, 5 grams of dried pepper, 10 grams of ginger, 3 grams of pepper, 8 ml of cooking wine, 5 grams of chicken essence, 15 ml of soy sauce, fragrant incense, fragrant incense10 grams of green onions, 10 grams of raw powder, 10 grams of sauce in the county, 120 ml of vegetable oil, 20 grams of garlic, 10 grams of salt.
Method steps 1. Slice the pork spine meat, use egg white and raw powder, salt, chicken essence, and cooking wine to be paste, apply it to the meat slices, and marinate slightly for a while.
2. Wash the cabbage. The vegetable leaves are torn into a large piece with your hands.
3. Put the vegetable oil (35ml) into the pot, burn it to 60 % of the heat, pour the peppercorns and dried peppers slowly, and remove the pepper in golden yellow.Essence
4. Heat the oil stir -fried cabbage in the pot again, put it in the vegetables and then put it in the vegetable leaves, stir -fry the high heat until the vegetable collapse of the water, put the fried cabbage at the bottom of the deep bowl, and the fried juice waterDowry.
5. Put the bottom oil in the pot. After the oil is heated, put the Douban net in Dixian County, stir -fry medium heat, add green onion slices, ginger, garlic slices for half a minute, and then put fresh soup, soy sauce, pepper, pepper, pepper, pepper, pepper, pepper, pepper, pepper, pepper, and pepper., Cooking wine, chicken essence and other seasonings, stir fry a few times.
6. Then put the linsei meat in the pot one by one and blanch it, and pour the meat slices and soup into a large bowl paved with cabbage.Sprinkle the chopped dried dried chili and peppercorns, and the minced garlic shallots are evenly sprinkled on the meat slices.
7. Boil the remaining vegetable oil and sesame oil and burn it to 90 % of the heat (start to smoke the oil), pour on the noodles of peppercorns in the plate, and fry the hot oil, pepper powder, and meat slices, that is,It can make hemp, spicy, and strong fragrance.
Cooking skills 1. Douban in Qixian must be fried with red oil.
2. The dried chili segments and peppercorns must be fried brown and crispy, and the oil that fry the pepper and peppercorns is used to stir -fried vegetables.After chopping fragrant pepper pepper, sprinkle it on the meat slices, and it tastes full of fragrance, which is very interesting.
3. Finally, the hot oil must be burned very hot, and it can be poured to pour out the aroma of minced garlic.

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