Slippery broth is a famous traditional cuisine in Sichuan, the origin and history of slippery broth are not known, we only know that it belongs to Sichuan cuisine.
The main raw materials of slippery broth are lean pork, sweet potato starch, eggs, seasonal vegetables, etc. The characteristics of the slippery broth are fresh soup, the meat quality is tender and smooth, suitable for all ages, and it is a rare delicacy.
The preparation method of slippery broth is not static, and after the evolution and innovation of gourmets, slippery broth has gradually added new ideas and seasonal vegetables. The key point of this dish is the method of marinating lean meat, which is the decisive factor in the tenderness of the meat, so it is crucial.
Sichuan slippery broth method is actually not difficult, want to eat without going to the restaurant, you can do it at home, today to share with you this delicious slippery broth method skills.
Ingredients: 500 g of lean pork on the front leg of the pork, sweet potato starch, vermicelli (soaked in advance), eggs,
The first step: the lean meat with water to clean, slippery broth to be tender and smooth and delicious, must use fresh pork, it is best to use native pork, the taste will be more fragrant and more delicious, but the price will be a little higher, lean meat washed with a knife to cut thin slices,
Next is the key to this dish, Sichuan people call to give meat yard flavor, the common saying should be pickled into the taste:
Add an appropriate amount of salt, a little chicken essence, add ginger, onion and garlic minced to increase the flavor, an appropriate amount of cooking wine to fishy, a spoonful of watercress sauce (can be added or not added), a little soy sauce, beat a native egg, use chopsticks to stir it evenly,
Add sweet potato starch in parts, the amount of starch and the amount of meat are the same, the ratio is 1 to 1.Grasp and mix evenly by hand, and then add boiling water in small quantities many times, while adding boiling water while using your hands to stir evenly in one direction, the purpose of adding boiling water is to make meat and starch well integrated together, so that the slippery meat is not easy to desouprate, the taste is also more tender and smooth, stir the meat slices vigorously, and grasp the meat slices evenly and grasp thoroughly.
The smooth meat cooked in this way is more beautiful and will not fall off.
Prepare some seasonal vegetables: lettuce, (or pea tip is best, sichuanese are more common)
Step 2: Boil water in the pot, add ginger slices, Yamana, a small handful of peppercorn seeds, after the water boils, we will grasp the meat slices again to the plate evenly,
Then put the meat slices into the pot one by one, do not stir with a spoon, let the meat slices cook until they are set,
After the slices are cooked until they are set, this time is about 1 minute, we use a spoon to gently push it, let the slices of meat heat evenly, prevent the slices from sticking to the pan, and use the spoon to skim off the foam. Start seasoning, add salt, a pinch of chicken essence and cook over high heat for 5 minutes.
After 5 minutes, the slices of meat are cooked and floated up, drain the soaked rice noodles and add them.
Finally, put in the seasonal vegetables, add a little lard, add oil to make the green vegetables bright and not change color, blanch can be out of the pot, sprinkle some green onions, delicious.
The slippery broth that comes out of this is very delicious, the meat slices are delicate and tender, light and not greasy, and adults and children like it.
I really didn't expect that meat could be so delicious, and you can try it if you like it.
To summarize:
1. The finishing touch of Sichuan slippery broth is "slippery", the slip here refers to the smoothness and tenderness of the meat slices, so if you want to make this dish successful, the curing of lean meat should work hard, keywords: add eggs, add sweet potato starch, stir hard, add boiling water.
2. The meat slices must be added after the water is boiled, after the meat slices are added, do not stir first, let the meat slices cook until they are set and then gently pushed. Vegetables can be mixed casually, but it is best to use green leafy vegetables, because the appearance is very important, and it makes sense to be beautiful and delicious.