Sichuan boiled meat slices belong to the Sichuan cuisine family. The meat slices in this dish are not fried in oil, but blanched in the spicy soup, so the name "boiled meat slices", the dish is dark, the taste is thick, the aroma is strong, the meat slices are tender, highlighting the flavor of Sichuan cuisine, spicy and hot.
By Yugo Private Kitchen
<h2>Royalties</h2>
Tenderloin 300
1 piece of tofu skin
Celery to taste
Lettuce tips to taste
Pixian bean paste 3 scoops
Dried chili peppers to taste
Peppercorns to taste
2 scoops of cooking wine
1 scoop of dark soy sauce
Salt 10 g
Half a scoop of sugar
Chicken essence half a spoonful
3 scoops of starch
Onion to taste
Minced ginger and minced garlic to taste
<h2>Practice steps</h2>
1: Cut the pork tenderloin into thick slices, tofu skin, celery, eggplant strips, lettuce tips washed and torn into small pieces, ginger and garlic minced, green onion, dried pepper, peppercorns, set aside.
2: Add cooking wine and soy sauce to the meat slices, then add the right amount of water to stir the meat slices clockwise, and finally add salt and wrap dry starch to grasp well.
3: Add a little bottom oil to the pot, sauté the dried chili peppers until colored, add the peppercorns and sauté until tiger skin is colored
4. Make knife-edged peppers: pour out the case board and spread it cold, and use a knife to chop it up. (Knife-edged peppers can only be chopped with a knife, never with a blender)
5: Add a little bottom oil to the pot, add ginger and garlic, dried chili pepper, peppercorns, Pixian bean paste and stir-fry over low heat
6: Stir-fry thoroughly, stir-fry red oil, add cooking wine, chicken essence, sugar, salt, appropriate amount of water. (Better if there is broth)
7: Bring to a boil and simmer for about 2 minutes, filter the residue.
8, under the tofu skin, celery, lettuce tip, blanched, fish out and spare (the bottom dish can be according to their own taste, their own combination can also put bean sprouts, cucumbers, etc.)
9: After the bottom dish is blanched and fished, gradually spread the slices of meat into the pot, cook for about 1 minute after boiling the pot and change color.
10: Sprinkle the surface of the meat slices with knife-edged chili peppers and minced garlic, heat the oil and pour evenly over the peppers
11, finally sprinkle some green onions, a Sichuan flavor boiled meat slices can be completed~
<h2>Tips</h2>
Authentic Sichuan-flavored boiled meat slices must be made with knife-edged chili peppers Knife-edged chili peppers must be chopped with a knife The bottom vegetables can be changed according to their own taste
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