Today to share with you a "boiled meat slices" home-cooked method, meat slices are smooth and tender, side dishes are crisp and tender, learn never to go out to eat again, have a favorite quickly learn it.
Ingredients: Pork tenderloin
Side dishes: vegetarian belly, bamboo shoots
Accessories: garlic, dried chili peppers, peppercorns, eggs
Seasoning: salt, sugar, pepper, cooking wine, soy sauce, bean paste, chicken powder, water starch
【Boiled meat slices】——Spicy and enjoyable
1. Let's start preparing the side dishes
Prepare an appropriate amount of vegetarian belly and cut into strips.
Prepare a few bamboo shoots and cut them into slices with an oblique knife.
2. Let's start preparing the ingredients
Prepare a piece of pork tenderloin, cut the tenderloin into about 3 mm slices, not too thin when sizing is easy to crush, put the meat slices in water and wash them, drain and set aside.
3. Start preparing the excipients below
Prepare a small handful of garlic and pat it flat and chop it into small pieces.
Prepare an appropriate amount of dried chili peppers and peppercorns for later.
4. Marinate the meat slices below
Put 2 grams of salt in the basin, a little sugar to freshen, pepper 2 grams, a little cooking wine to fishy, soy sauce 10 grams, along one direction to beat the sauce into the meat slices, the meat slices out of the gum to catch more sticky, and then beat an egg white, continue to mix well and marinate for 10 minutes, egg whites can make the meat slices more tender.
After 10 minutes, add an appropriate amount of water starch to the meat slice, let the starch evenly wrap on the surface of the meat slice, lock the water in the meat slice, and then pour a little food oil to mix well and set aside, vegetable oil can play a lubricating role to prevent sticking when sliding the meat slices.
5. Let's start making knife-edged chili peppers
When the oil is 50% hot in the pot, pour in the dried chili peppers and peppercorns, slowly stir-fry the incense on low heat, fry the water inside, fry the peppers and peppercorns into a brown color and pour out the oil control, the cool peppercorns and peppers become very scorched, and then pour on the board and chop them with a knife.
Knife-edged peppers are best used fresh to avoid loss of aroma and insufficient spicy taste when cooking.
6. Start sautéing the side dishes below
Then burn the oil in the pot, after the oil is hot, add a spoonful of watercress sauce, fry the watercress sauce loosely to make red oil, put in the appropriate amount of minced garlic to continue stir-frying, fry out the garlic flavor, put the bamboo shoots and vegetarian belly into the pot, turn the heat and stir-fry for 30 seconds.
After the side dishes are broken, pour an appropriate amount of water along the edge of the pot, add 2 grams of chicken powder, a little sugar to freshen, boil the soup for a while to let the side dishes absorb the soup into the flavor, and after the side dishes are cooked, fish out and put them on the bottom of the plate.
7. Below start cooking the slices of meat
The soup is boiled until slightly opened into the meat slices, the soup is too boiling, the meat slices are easy to shed, about 1 minute of slippery cooking, the meat slices boiling set to become very slippery, before the pot hook a little water starch will be more flavorful, the meat slices out, sprinkled with prepared knife-edged peppers and minced garlic wait for the oil.
Do not cook for more than 1 minute, otherwise the slices of meat are not smooth and tender enough.
Pour an appropriate amount of chili red oil into the pot, when the oil is heated to 70%, pour on the knife-edged chili pepper to stimulate the spicy taste, and finally add coriander to delicious.
Well, a spicy and smooth slice of boiled meat is ready.