Sichuan cuisine gives the impression of spicy and fragrant, and at a glance it is full of peppers and peppers. In fact, there are many classic dishes in Sichuan cuisine, which is also a light route, such as white oil belly strips, sandy meat, etc., of course, and one of the best dishes recommended to everyone today, mother's handy dish - slippery broth.
To make slippery meat, from the beginning of the selection of pork, there is exquisite, generally lean meat, with a little fat, the mother will generally choose "sandwich meat", that is, the front leg meat of the pig, next to the back of the neck of the part. To make smooth meat, there is also an indispensable spice is starch.
Starch must use the farmhouse sweet potato starch, so that the smooth meat that comes out, not muddy soup, crystal clear.
Cooking slippery broth, the types of side dishes are also very rich, can be paired with a variety of green leafy vegetables, you can also use sour radish, in the summer often use loofah, you can also use sauerkraut and so on. We use sauerkraut and silkworm watercress today, the soup base is richer in taste, cooked silkworm watercress, soft, with a little sauerkraut salty aroma, each time can eat a large bowl.
<h1>How to make a slippery broth</h1>
【Preparation of ingredients】
Pork to taste, sauerkraut to taste, silkworm bean to taste, starch, salt, egg white, spring onion
【Cooking Method】
Step 1: Wash the sauerkraut, squeeze out the water and cut into strips. Rinse the silkworm watercress with water, drain and put it together with the sauerkraut. (Fava bean is obtained by using dried fava beans, soaking hair, and peeling the skin.) Local vegetable markets in Chongqing can generally buy processed silkworm watercress. ）
Step 2: Turn in the pot with an appropriate amount of lard, after the oil is hot, add the capers and fava bean paste, and sauté to bring out the aroma.
Step 3: Add an appropriate amount of water, the amount of water depending on the amount of slippery meat to be made, you can make a little more broth than usual. After the heat is boiling, turn to medium heat and continue simmering for a while.
Step 3: While the soup is in the soup, handle the pork. Wash the pork, drain, cut into thick, evenly sliced pieces, add an egg white and grasp well by hand.
Step 4: Add salt and stir again with chopsticks.
Step 5: Add the right amount of starch, the amount of starch is much more than the amount of cured meat usually. The first time you do it, you can use it slowly. Separate the two sides of the starch bowl from the pork, and do not put the starch on top of the pork.
Step Six: This step is the most critical step in the whole process, whether the meat is done well or not, this step is crucial. Take another pot, scoop some boiling soup from the pot, and then slowly pour it into the pot of meat, stirring the meat and starch with chopsticks as you pour it.
Step Seven: The water should not be poured too quickly, as shown in the picture, until the starch has melted and each piece of meat is wrapped with wet starch.
Step 8: After stirring, the slippery meat will not be too thin or too dry, and you can see that the meat is very wet.
Step 9: At this time, the soup in the pot is also boiled. Prepare the starchy meat and turn the heat to medium heat. Use chopsticks to pick up a piece, do not have to sort each piece of meat into slices like meat slices and then put it under the pot, directly chopsticks clip up what kind of directly under the pot, pay attention not to too big a lump, so as not to be easy to cook.
Step 10: Put the meat evenly down to each place in the pot, do not turn it over, wait until all the meat is finished, turn the heat to high heat and continue to cook for about ten minutes.
Step 11: The cooked smooth meat will float up, and at this time, add the right amount of salt and chicken essence to taste.
Step 12: Start the pot and sprinkle a handful of green onions.
Cooking tips, keep these three points in mind, you can also make crystal clear, Q bouncy smooth meat.
1, making slippery meat and making meat soup is not the same, slippery meat needs to wrap the meat with thick starch, and meat slices only need to be wrapped in a thin layer of starch.
2, the water to smooth the meat must use boiling water, when adding soup to the meat, must be added slowly, not too urgently, pour all the water into it, while pouring while using chopsticks to stir hard, so that the starch is all melted off evenly wrapped in the meat slices, so that the meat that is adjusted out will be soft.
3, after the slippery meat is under the pot, must not turn it, and the fire must not be too big, turning and the fire is too big, it is easy to boil the starch wrapped on the slippery meat, resulting in muddy soup.
The slippery broth is light, you can adjust a dipping sauce, clip a piece of slippery meat, dip it with some spicy oil, and it is a different taste.
There are many ways to eat slippery meat, not only into a clear soup, but also into boiled slippery meat, you can also directly steam, but the steps of sliding meat wrapped in starch are the same, and you can learn to make more delicacies by example.
I am the mother of the big girl, a southerner who lives in the north temporarily, and the post-80s who cook for my family with my heart insist on sharing the preparation methods of various foods with you every day, so that we can give our families a pyrotechnic home. Three meals a day, not on. Cooking seriously is like being a serious person.
If you have better practices and suggestions, welcome to send me a private message or leave a comment