Today and share with you a "boiled meat slices" approach, meat tender vegetables fresh, soup red and bright, spicy and fragrant, super rice, has become one of the common dishes in the home, there are friends who like to eat boiled meat slices hurry up to learn it.
Ingredients: Tenderloin
Side dishes: parsley, cabbage, garlic sprouts, soybean sprouts
Accessories: green onion, ginger, dried chili pepper, peppercorns, pickled peppers, eggs, starch
Seasoning: salt, pepper, cooking wine, dark soy sauce, bean paste, chicken essence, white sesame seeds
【Boiled meat slices】—— Spicy and fragrant
1. Let's start preparing the ingredients
Prepare a piece of tenderloin, cut into thin slices of about 3 mm, wash and put in a basin for later.
2. Marinate the slices below
Add an appropriate amount of salt, pepper, cooking wine, soy sauce in the basin, stir in one direction for about three minutes, beat an egg white, let the egg white evenly wrap on the meat slices, so that the taste will be more tender, and then put in a small handful of dry starch to continue to stir evenly, starch can lock the moisture in the meat, the taste will be more smooth and tender, pouring a little vegetable oil can make the meat slices automatically disperse, so as not to stick when slippery cooking.
3. Let's start preparing the side dishes
Prepare an appropriate amount of parsley, cabbage, and garlic seedlings, wash and cut into sections.
Prepare a handful of mung bean sprouts, rinse and set aside.
3. Start preparing the excipients below
Prepare a handful of garlic and pat it flat and cut it into minced garlic.
Prepare a small piece of ginger and cut into ginger grains.
Prepare a few pickled peppers and cut into small pieces for later.
4. Let's start making knife-edged chili peppers
Heat the pot, add the appropriate amount of dried chili peppers and peppercorns, turn on a low heat and slowly fry out the moisture inside, fry the peppers until they are slightly charred, put them out when the texture is very charred and crispy, pour them into the garlic mortar after cooling, and mash them, or you can chop them with a knife.
Knife-edge peppers are best fried directly in a hot pan, although the oil is fried faster, but it is not easy to grasp the temperature and it is easier to fry the paste.
5. Start cooking below
When the oil is 50% hot in the pot, add ginger and garlic, dried pepper, peppercorns together to fry the incense, pour in the mung bean sprouts and small parsley and stir-fry for a while, then add the cabbage and garlic seedlings, continue to stir-fry for 30 seconds on high heat, add a spoonful of salt to the bottom flavor after the side dish is broken, turn the pot upside down and put it in the soup pot for later.
Side dishes must be fried and then put salt after cutting off, otherwise it is easy to produce water, affecting the color and taste.
Burn the oil again in the pot, after the oil is heated, put in the remaining ginger garlic, pickled pepper, turn on a low heat and stir-fry out the aroma, add two spoonfuls of watercress sauce to stir-fry the red oil, pour in the appropriate amount of water, add the appropriate amount of salt, pepper, chicken essence, boil for two or three minutes after high heat, fully boil out the aroma of the sauce.
Turn off the heat and pour in the slices of meat, quickly slide and cook for 30 seconds, after the slices change color, fish out and put them in the basin, pour the soup evenly, put the minced garlic and knife-edged chili peppers, sprinkle with white sesame seeds and dried chili peppers, pour 70% hot oil, once again stimulate the aroma of chili peppers and sesame seeds, sprinkle with green onions, delicious.
The slices of meat must be cooked over low heat, and immediately after changing color, they will not be cooked and eaten tenderly enough.
Well, a spicy slice of boiled meat is ready.