Sliced Pork in Boiled Water

How to cook sliced pork Ingredients: 200 grams of lean meat, 1 egg, 1 lettuce, 3 scallions, 1 small piece of ginger, 5 cloves of garlic, 1/2 tsp. pepper, starch, 15 dried chili peppers, Note: discretionary ingredients, Seasoning: 50 grams of cooking oil, 1 tsp. bean paste, 1 tsp. refined salt, 1/2 tsp. monosodium glutamate (MSG), Method: 1. Wash the lean meat and slice it into thin slices, lettuce clean, ginger, garlic, clean and sliced, green onions cut into flowers, dried chili peppers chopped spare, 2. Wash and slice the lettuce, ginger, garlic, green onion cut into flowers, dried chili pepper chopped spare, 2. pot of boiling oil, put ginger, garlic slices burst incense, add a little salt, monosodium glutamate, lettuce fried to the raw into a bowl, 3. eggs into a bowl, leave the egg white, add cornstarch and beat well, will be slices of meat in the egg mixture and mix well, 4. pot to stay a little bit of oil, burst incense dry chili pepper, peppercorns, soybean paste, and then add water and a little starch thickening, and then put the meat to cook through, and then the meat, and then the meat, and then the meat, and then the meat, and then the meat, and then the meat, and then the meat, and then the meat, and then the meat, and then the lettuce, and then the meat, and then the meat. Sheng out pour on the lettuce, sprinkle with green onions can be. Characteristics: spicy and refreshing, fresh and enticing. Chef's tip: The meat must be mixed with egg white and cornstarch to be put into the pot, and the cooking time should not be too long. Edit this section Practice Practice 1 Main Ingredients: Pork Tenderloin (150 grams) Accessories: Cabbage (50 grams) Seasonings: Egg (30 grams) Pepper (3 grams) Bean Paste (10 grams) Ginger (10 grams) Green Onion (10 grams) Chili Peppers (Red, Sharp, Dried) (5 grams) Peppercorns (5 grams) Soy Sauce (10 grams) Cooking Wine (8 grams) Flavoring Sauce (5 grams) Salt (10 grams) Starch (Peas) (10 grams) Vegetable Oil (50 grams) g) poached pork 1. slice pork loin, egg white and starch, salt, monosodium glutamate, cooking wine mix into a paste, spread on the meat 2. cabbage leaves, ginger washed and sliced, scallion whites cut into segments; 3. 35 grams of vegetable oil into the pot, heat, pour peppercorns, dried chili peppers slow fire frying, until the chili peppers are golden yellow fish out 4. then, the chili peppers and peppercorns cut into fine minced 5. stir fry the soybean chili sauce in the oil in the pot, and then the cabbage leaves, Onion white, ginger, broth, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings into the slightly stir a few times, so that it is well seasoned 6. Immediately into the meat, and then stewed for a few minutes, after the meat is cooked, the meat slices, the chopped dried chili peppers, peppercorns sprinkled with the 7. with the remaining vegetable oil boiled, poured in the meat, so that the hot oil to dry chili peppers, pepper, meat and then fried, you can make the numbness, spiciness, strong flavor all over. Practice two Ingredients: pork tenderloin a, garlic cloves, bok choy, kelp, celery Seasoning: Pixian bean paste, dried chili peppers, peppercorns, ginger, garlic, scallions, salt, monosodium glutamate, cooking wine, dry starch Practice: 1. Tenderloin cut a large piece of pork, with cooking wine, egg white, dry starch, a small amount of salt to grasp well 2. Garlic cloves, celery cut into segments, kelp slices, garlic ginger slices, scallion minced 3. Frying pan is hot, into the hot peppers, peppercorns baked dry 4. start the frying pan, oil temperature rises to 7 into the heat, under the onion, ginger and garlic slices burst incense, into the PI County bean paste stir-fried, add water and the appropriate amount of salt to cook 5. will be green vegetables, garlic scouts, kelp, celery into the pot blanch for a few moments and fished out into the dish 6. will be a piece of tenderloin meat into the pot hot until cooked, fished into the dish, the pot of soup seasoned with monosodium glutamate to the dish 7. will be peppered chili peppers sprinkled in the end on the meat Clean pot of hot oil, poured on the plate pepper chili noodles can be. Craft tips in the raw materials, cabbage choose cabbage leaves. Practice three Features: Sichuan famous dishes, spicy flavor, thick juice. Raw materials: main ingredients: pork through the spine 250 grams of auxiliary materials: celery, lettuce leaves, green garlic seasonings: ginger, onion, garlic, bean paste, soy sauce, starch, salt, monosodium glutamate, pepper, dried red pepper, cooking oil production: 1. pork through the spine cut into slices with a little soy sauce and water starch slurry a bit; 2. celery cleaned and cut into segments, green garlic pat loose diagonally cut into small segments, lettuce leaves washed and cut into segments; 3. green onion, ginger, garlic, shred, bean paste Sit in a pot, put a small amount of oil, when the oil is hot, put the bean sauce, stir fry red oil into the onion, ginger, garlic stir fry a few times, put a small amount of water, open the pot into a little salt, monosodium glutamate, and then put into the green vegetables, after the break of life into a bowl, will be slurry a good piece of meat slid into the pot, to be meat brown and cooked through even after the soup together into a bowl; 5. will be cleaned and heated pot, will be peppercorns, dried red chili peppers into the Stir frying pan crisp, poured on the board crushed, sprinkled in the cooked meat; 6. Sit in the pot, pour a small amount of oil, hot dripping on the meat can be. Practice four Main ingredients: lean beef 250 grams Accessories: 200 grams of cabbage Seasonings: 40 grams of soybean oil, salt 2 grams of soy sauce 3 grams of soy sauce, a little chicken, onion, ginger 5 grams of garlic 4 cloves of peppercorns 20 grains of pepper, 10 grams of dried chili peppers, 25 grams of cooking wine, starch 25 grams of Pixin beans 50 grams of sugar 5 grams of soup 400 grams of flavor: spicy taste Preparation time: 15 minutes Number of people: 2 people Cooking time: 15 minutes Method: 1. lean meat cut into about 5 cm long, 2.5 cm wide, 0.3 cm thick large slices (just roughly, do not have to strictly measure, in any case, thinner will be better), if you think it is not good to cut, you can put the meat into the freezer a little frozen, to be a little hard when the meat is sliced, with cornstarch, wine, salt and a small amount of water will be a little marinated in the meat scratching well. 2. Cabbage washed, leaf hand-torn into large pieces, cabbage gangs with a knife diagonally cut into thin slices; green onions washed and cut into green onion; dried chili pepper with scissors cut into segments to be used; PI County bean paste minced to be used. 3. 30 grams of oil into the frying pan, put the dry chili pepper segments and peppercorns with medium heat and fry until brown-red, fish out for use. 4. Turn up the heat, add the scallions into the frying pan and stir fry, then add the cabbage and stir fry, spread in a large bowl and wait for use. 5. Pan heat, then pour 30 grams of oil, put Pixian bean paste and ginger stir fry until fried red oil. 6. Add broth and bring to a boil. 7. Put the marinated meat slices into the pot, use chopsticks to disperse, wait until the meat slices are cooked until scattered and browned, add soy sauce, chicken essence, sugar to taste. 8. Pour the sliced meat and soup together into a large bowl lined with cabbage. 9. Pre-fried dried chili peppers and peppercorns chopped, sprinkled on the meat, minced garlic also evenly sprinkled on the meat. 10. Wash and dry the pan, put 40 grams of oil, boil until 90% hot (smoking), then pour the hot oil evenly on the meat can be. Cooking tips: 1. dried chili pepper and pepper must be fried to brown red crisp, fried chili and pepper oil used to fry cooked vegetables. Chili pepper fried chopped and sprinkled on the meat, eat up the charred mouth, very flavorful. 2. PI County bean must be fried incense fried red oil to. 3. The last pour of hot oil must be burned very hot, pour it in order to stir-fry the flavor of minced garlic out. Practice five raw materials: tenderloin, lettuce, mushrooms, garlic seedlings a practice five boiled pork slices finished Auxiliary: onion, garlic, ginger moderate Seasoning: PI County bean paste, pepper, dry chili pepper, chili powder Practice: 1. tenderloin along the stubble cut into thin slices, wrapped in cornstarch marinade standby, mushrooms cleaned and torn, lettuce cleaned and standby, green onions diagonally cut, ginger cut into thick slices, garlic sliced into halves, chopped half of the minced end. 2. Pour oil in the pan, after the oil is hot, add Pixian bean stir fry flavor, put onion, garlic and ginger, dry chili, stir fry and add the right amount of water. 3. When the water boils, the meat piece by piece paddle into the pot, meat coloring after fishing, in a bowl that has been well padded lettuce. 4. Wash the pan, heat the oil, put the garlic and chili powder and pepper in the bowl, when the oil is hot, pour it over the chili powder and pepper, sprinkle with chopped garlic cloves and serve. Practice six 1. Mix the egg white and starch seasoning into a paste and spread on the meat. 2. Fry peppercorns and dried chili peppers on slow fire, until the chili peppers are golden brown and fish out and cut into fine powder. 3. Stir fry the bean paste in the oil in the pot, then put the cabbage leaves and seasonings into it. 4. then put the meat, and then stewed for a few minutes, the meat is cooked, the meat will be served, the chili, pepper end sprinkled. 5. Boil vegetable oil and pour it on the meat slices, so that you can make the numbness, spiciness and strong fragrance. Practice seven Ingredients: tenderloin 300 grams of cabbage 100 grams Seasonings: Pixian soybean paste 2 tablespoons, 5 grams of dried red pepper, peppercorns a dozen, 3 grams of sugar, 5 grams of salt, 2-3 drops of fresh chicken juice, 20 grams of garlic, 1 tablespoon of soy sauce, dry starch 10 grams of black pepper, the right amount of green onions Practice 1 Preparation of the required ingredients, tenderloin meat cut into thin slices. 2 Season the tenderloin with soy sauce, dry starch and pepper. 3 Wash cabbage and tear into large pieces. 4 Remove the white onion and cut into pieces. 5 dry red pepper with water soaked soft, cut into julienne. 6 hot pan cool oil into the pepper pepper stir fry on low heat. 7 Stir fry the chili peppers and set aside. 8 In the fried chili oil into the PI County bean paste stir fry over low heat. 9 Stir fry half of the garlic paste. 10 Add sugar. 11 Pour in the appropriate amount of broth or water to boil and add salt to taste. 12 Add cabbage leaves and blanch. 13 Remove the cabbage from the pot and place in the bottom of the container. 14 Bring the soup to a boil again and add the sliced meat. 15 Add the fresh chicken sauce. 16 When the meat is browned, pour it into the container with the soup. 17 Add the fried chili peppers, garlic paste and scallions. 18 Heat the oil in a frying pan. 19 Pour over the sliced pork with garlic paste and scallions. Edit this section of the practice of eight Ingredients: pork, seasonal fresh vegetables such as: bean sprouts, cabbage, lettuce, potatoes, mushrooms such as fungus, flat mushrooms, enoki mushrooms, etc., bean, dried chili pepper, peppercorns, ginger, egg boiled meat [1] Practice: 1, ginger in half half sliced, half chopped and wait for the use of the ginger. Pork thinly sliced with salt, pepper oil, ginger, cornstarch, egg white and mix well marinated to be used. A pot to be used (for loading vegetables). 2, other vegetables in accordance with the nature of the dish to take appropriate measures, such as bean sprouts a hot cooked directly on the bottom of the pot. Like lettuce and potatoes, these rhizomes will be sliced for use, mushrooms, vegetables and leaves will be torn into strips for use. 3, the pot into a small amount of oil heat, into the salt, easier to cook the vegetables (such as: cabbage, lettuce leaves, God and so on) slightly stir-fried raw out of the pot to spread to the pot. The pot and then into the oil to heat, into the beans, ginger, stir fry slowly over low heat until the oil is red Wang Wang and wafting flavor, into the water is estimated to be able to not over the amount of all the ingredients. 4, turn on the heat to boil under the need to cook the dishes, cook until the vegetables are ripe boiling state into the meat to cook 30s-60s decisively turn off the fire pot sprinkle dry chili pepper, pepper grains. 5, the pot into the oil, high heat, turn off the fire, the pot of oil evenly sprinkled in the vegetable pot can be. Tips: 1, meat slices as thin as you can cut as thin as you can, cut against the grain, marinating time should not be less than 10 minutes. 2, must have patience when frying red oil, must be the oil fried red red only good. 3, get starch get egg white and ginger powder is to make it more tender, the best choice of tenderloin. 4, into the meat must be in the water boiling before putting, or meat cold water into the pot, if the water is open meat is also early old no side. In addition, the meat really just a few dozen seconds on the good, the meat 9 mature is still faintly see the feeling of pink when you can turn off the fire poured into the pot. Because the last will be poured wang oil it, oil hot a little on the whole cooked. This meat is very tender sense. 5, egg white, if the egg gently knocked along the cracks of the egg peeled off small pieces of shell and skin, you can let the egg white itself from the small hole out. Edit this section of the production process 1. Slice the pork tenderloin, egg white and starch, salt, monosodium glutamate, cooking wine to mix into a paste, coated in the meat. Cabbage washed to take the leaves, ginger washed and sliced, white onion cut into segments. 2. 35 grams of vegetable oil into the pot, heat, pour peppercorns, dried chili peppers slow fire frying, until the chili peppers are golden yellow fish out. Then, cut the chili and pepper into fine powder. Stir fry the bean paste with oil in the pot, a young cabbage leaves, white onion, ginger, inner soup, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings into, slightly stir a few times, so that it is well blended, and then put into the meat, and then stewed for a few minutes, after the meat is cooked, the meat samples, the chopped dried chili peppers, peppercorns and other minerals sprinkled on the end. 3. with the remaining vegetable oil boiled, poured on the meat, so that the hot oil to dry chili peppers, pepper powder, meat and then fried, you can make the numbness, spiciness, strong aroma overflowing. Edit This Section Food Characteristics Taste: pepper and numbness Meat flavor is spicy, soft and tender, easy to chew. Edit this section of the relevant crowd Yin deficiency fire, skin diseases, chronic inflammation, hemorrhoids should not Edit this section of the nutritional value Pork tenderloin: pork is rich in high-quality proteins and essential fatty acids, and provide hemoglobin (organic iron) and promote the absorption of iron cysteine, which can improve iron deficiency anemia; has a tonic kidney and blood, nourishing the yin and moistening dryness; pork tenderloin is rich in high-quality proteins, fat, cholesterol content is relatively The pork loin is rich in high-quality protein, fat, cholesterol content is relatively small, the general population can be eaten. Egg white: egg white is rich in protein and essential 8 kinds of amino acids and a small amount of acetic acid, can enhance the lubrication of the skin, to protect the skin's micro-acidic, in order to prevent bacterial infections; in addition, the egg white also has a heat detoxification effect; China's traditional Chinese medicine also believes that the egg white is slightly cold and clear, can be easy to complement the qi, moisten the lungs and pharyngeal, heat detoxification, and help to slow down the aging process. Cabbage: cabbage is nowadays on the table an essential home cooking, cabbage has a high nutritional value, rich in a variety of vitamins and minerals, especially Vitamin C and calcium, dietary fiber content is very rich. For skin care, skin care, to prevent female breast cancer, laxative detoxification, promote the body's absorption of animal protein, etc., have great effect. China's traditional Chinese medicine also believes that Chinese cabbage can nourish the stomach and produce fluids, eliminate boredom and thirst, diuretic and laxative, and clear heat and detoxification. Eating more cabbage can also prevent and treat constipation, prevent hemorrhoids and colon cancer. Nutrition Facts -Calories (837.69 kcal) -Protein (40.66 g) -Fat (66.39 g) -Carbohydrates (17.48 g) -Dietary Fiber (4.56 g) -Vitamin A (92.95 mcg) -Carotene (91.80 mcg) -Thiamine (0.82 mg) -Riboflavin (0.38 mg) -Nicotinic Acid (8.91 mg) -Vitamin C (17.60 mg) -Vitamin E (40.90 mg) -Calcium (114.73 mg) -Phosphorus (400.31 mg) -Sodium (5678.14 mg) -Magnesium (102.89 mg) -Iron (8.47 mg) -Zinc (5.30 mg) -Selenium (11.18 mcg) -Copper (0.60 mg) -Manganese (1.70 mg) -Potassium (748.42 mg) -Iodine (8.16 mcg) -Vitamin B6 (0.01 mg) -Pantothenic acid (0.04 mg) -Folic acid (8.60 mcg) -Vitamin K (0.70 mcg) -Cholesterol (82.50 mg) Editing Notes Pork Tenderloin: pork is not suitable to be combined with umeboshi, licorice, crucian carp, shrimp, pigeon, snails, almonds, donkey, lamb's liver, parsley, Snappers, lozenges, buckwheat, quail meat, beef with food. You should not drink a lot of tea after eating pork. Sliced boiled pork is a spicy meat dish cooked in vegetable oil with lean pork and eggs as the main ingredients, which not only improves appetite, but also replenishes high-quality protein and essential fatty acids, vitamins, iron and other nutrients. It is worth mentioning that this meat production method, now the meat hanging paste and then cooking, can keep the meat tender, easy to digest, the whole process and did not go through a long period of high temperature frying, to avoid the production of carcinogenic substances, is a more scientific meat cooking method. The most important thing to remember is that you can't be sure that you're going to be able to get your hands on the right kind of meat, and that you're not going to be able to get your hands on the right kind of meat. 300 g of cooked gluten.... ...25g celery... .100 g fine salt .... .3g pea shoots.... .75g soy sauce... .20g dried chili peppers... .5 MSG... .1g pepper... .1g Vegetable broth... ...400g water starch... .50g Peanut oil . . 150 grams of peanut oil [cooking method] 1. gluten cut into large pieces, add 0.5 grams of refined salt, 0.5 grams of monosodium glutamate, 5 grams of water starch, mix well, made of "sliced meat. 2. Bean cloves chopped with a knife. Pea shoots cleaned, garlic, celery cleaned and cut into inch segments. 3. pot on the fire, add oil and heat. Peppers, chili peppers fried into a burnt yellow fish out, force chopped into pieces for use. 4. The original pot cleaned on the fire, add 40 grams of oil and heat, into the garlic cloves, celery, stir-fry until raw and then removed. Add 50 grams of oil in the pot, burned to 50 percent hot, into the bean paste stir-fry, to be stir-fried red oil, add vegetarian soup, soy sauce, refined salt, after boiling into the "meat", to be meat into the taste, into the pea shoots, garlic shoots, celery, and then seasoned evenly with monosodium glutamate (MSG), sheng into a soup bowl, sprinkled with peppercorns, pepper, chili pepper end. 5. The original pot was cleaned and placed on the fire, add 50 grams of oil to boil, poured in the soup bowl pepper, chili pepper on the end that is complete. [process key] 1. fried peppers, chili peppers, the fire should not be too large, so as not to fry paste affect the color of the dish. 2. celery, garlic, peas can be used to replace the yuan from the cabbage leaves, the yuan cabbage torn into large pieces, together with the pot burned to taste, covered in the meat on top of the flavor is particularly good. [flavor characteristics] 1. boiled sliced pork is one of the famous dishes in Sichuan, because the meat is not paddle oil, boiled in water so called boiled sliced pork. 2. on the dish meat tender vegetables fresh, red soup bright oil, spicy flavor, most suitable for dinner, one of the winter food.