Traditional Sichuan cuisine sliced meat wrapped in starch

There are always one or two dishes I like to eat, but I can't cook them well at home. Boiled pork slices are one of them. Boiled sliced pork is a classic Sichuan dish, and it is also a dish that many people like to eat. They are spicy and delicious, appetizing and appetizing. Pieces of tender meat are fished out from the bright red soup, and the crisp and refreshing side dishes are cured by food at that moment.

But many friends ask why the boiled pork slices in the restaurant are so delicious. The sliced meat is tender and delicious. Not only is the soup dull, but the sliced meat is also dry wood. The taste is not good at all. Unfortunately, there are few boiled meat slices in every restaurant, and there are no chopsticks left. Actually, boiling meat in water is not as difficult as expected. You can cook spicy and salty boiled meat at home, and you can put more meat when cooking at home.

Today, I will share with you a family version of boiled meat slices. The taste is not worse than that bought outside, and it is an improved home version, which is easier to operate. If you want to cook boiled meat slices at home, these three steps are essential.

The first step is to determine the size of the meat slices. Sizing is essential if the meat slices want to be smooth and tender. There are four steps in the sizing of sliced meat: seasoning, drawing water, sizing and oil sealing. Seasoning is usually to add flavor to meat. Water pulling is to add water to the seasoned meat slices in batches, and add about 120- 150g to 500g pork. Sizing is divided into two steps: first, add egg white and stir evenly, then add corn starch, which can form a protective film on the surface of the meat slices, making the meat slices more smooth and tender; Oil sealing is to add cooking oil to the meat slices to lock the moisture of the meat slices, which can make the meat slices slide better when they are in the pot and avoid the moisture of the meat slices;

Step 2: The home version of simple knife-edge pepper is the soul of boiled meat slices. The home version of the knife-edge pepper will be simpler. You can do more at once, or you can only prepare the quantity once. Prepare some dried pepper and pepper, 3 parts of pepper and 1 part of pepper, add a little cooking oil to the pot, pour pepper and pepper into the pot, stir-fry on low heat for about 2-3 minutes, remember to keep the fire low all the time. Crispy, immediately out of the pot, don't hesitate, pepper cooked after out of the pot, take it out and cool it, break it with a cooking machine or chop it on a chopping board, and the simple version of the knife-edge pepper is ready. Vegetables can be boiled in water;

Step three, pour the oil. After the cooked meat slices are done, add the knife-edge pepper, minced garlic, chopped green onion, coriander and white sesame seeds. At this time, hot oil must be poured to better stimulate the fragrance of ingredients. Oil spill is also important. The oil temperature must be high, and 70% of the oil temperature is poured. At this time, the fragrance of the ingredients is stimulated;

Master the above three steps, and you can make delicious boiled meat slices at home. They are spicy and delicious, and the meat slices are smooth and tender. Like a friend can try!

Raw materials: 500g pork, bean sprouts, lettuce, egg white, corn starch, cooking oil, garlic, ginger, millet spicy, Pixian bean paste, chopped green onion, coriander, white sesame, dried pepper, pepper, salt, soy sauce, oyster sauce, soy sauce, cooking wine, white pepper and sugar;

The practice of boiling sliced meat in water

1, three kinds of raw materials are needed to make boiled pork slices, pork, bean sprouts and oil wheat vegetables. The specific dosage is prepared according to the number of people in your family;

2. Slice the prepared 500g pork, wash the sliced pork in clean water, and wash off the blood in the pork, which can reduce the fishy smell. Juice the cleaned pork and put it in a large basin for later use.

3. The sliced meat is seasoned. Add salt, soy sauce, oyster sauce, soy sauce, cooking wine, white pepper and sugar into the bowl and stir well. After mixing evenly, stir in one direction.

4. Stir until the seasoning is completely mixed, and add a little water. I added 120g water to 500g meat, and the water was added three times, less each time. Stir until the water is completely absorbed by the meat slices, and then add it next time. Adding water can make the meat slices more tender, and the water can also be changed into onion, ginger and garlic water;

5. After adding clean water, size it. First add an egg white and mix well. The egg white will be wrapped on the surface of the meat slices. After the egg whites are mixed evenly, add 2 tablespoons of corn starch and mix well again. This step is very important.

6. Finally, add a little cooking oil, stir evenly, and marinate for 10 minute to make the meat slices more tasty;

7. Now make the knife-edge pepper, add a little cooking oil to the pot, pour in the pepper and pepper, stir-fry over low heat until the pepper becomes discolored and brittle, and you can smell the fragrance. Cooling after taking out the pan, and chopping for later use;

8. Prepare some ingredients, such as minced garlic, ginger slices, millet spicy, Pixian bean paste, chopped green onion, coriander, pepper and white sesame.

9. Wash the bean sprouts in the side dishes, wash the oily wheat dishes and cut them into sections, and prepare for blanching;

10, boil water in a pot, add a spoonful of salt and cooking oil after the water boils, add the side dishes and blanch, after the water boils again, take out cold water, let it cool and drain;

1 1. There is cooking oil in the pot where the peppers are fried. You can directly stir-fry the side dishes, add a little minced garlic and millet, and saute. Add the drained side dish, stir-fry with high fire, stir-fry the ingredients thoroughly, add a little salt to increase the bottom taste, stir-fry until the salt melts, and take out the pot for later use;

12. Add cooking oil to the pot, add a part of minced garlic, millet, pepper and ginger slices, stir-fry until fragrant, add bean paste and stir-fry until red oil, add appropriate amount of water, bring to a boil with strong fire, add a little salt, light soy sauce and white sugar after boiling, and continue to cook for 2 minutes after boiling with strong fire;

13. After cooking, remove the residue from it with a colander, then turn on a small fire and put the meat slices in. Don't open a big fire when putting the meat slices, otherwise the maturity of the meat slices is different, and it is easy to wash off the pulp on the surface of the meat slices. After the meat slices are completely put in, turn on medium heat and cook for about 1 minute, and then cook the meat slices.

14. After the meat slices are cooked, take them out and put them in a pot, and sprinkle them with knife-edge pepper, minced garlic, chopped green onion, white sesame seeds and hot oil to stimulate the flavor of the ingredients;

15. finally, sprinkle some chopped green onion and coriander, and the spicy and delicious boiled pork slices will be ready, and the fragrance will be overflowing;

Summary of the practice of cooking meat slices;

1, and the starch can be corn starch or potato starch;

2. This method can also be used to make boiled beef;

Thank you for your support!