Introduction: The home-cooked method of boiled meat slices from famous Sichuan dishes. The fresh, spicy and tender meat is so delicious! Sichuan cuisine can be said to be a popular dish in China. Sichuan cuisine has conquered many diners with its hemp, spicy, fresh and fragrant.

Introduction: Home-cooked recipe for Sichuan famous dish boiled meat slices . The fresh, spicy and tender meat is so delicious!

Sichuan cuisine can be said to be a popular cuisine in China. Sichuan cuisine has conquered many diners with its hemp, spicy, fresh and fragrant. Among them, [boiled pork slices] is a relatively representative Sichuan dish. Basically, those who have eaten boiled pork slices will fall in love with it after going to Sichuan.

Now, Sichuan restaurants can be said to be distributed throughout the country. Even if you don’t go to Sichuan, you can still eat authentic boiled meat slices. Many people will say that the boiled meat slices outside are too expensive, and the ingredients and hygiene used are not very reassuring. They always make the taste wrong at home. Today I will teach you the home-cooked method of boiled meat slices. The boiled meat slices taste similar to those in Sichuan restaurants. They are fresh, spicy and spicy, and the meat is also very smooth and tender. Every time you make boiled meat slices at home, there will be no leftovers. It’s too much to eat!

Specific method:

. A piece of lean pork, it is best to use plum blossom . The pork in this part is the tenderest, and the boiled meat slices are the most delicious. If not, pork tenderloin can be eaten. Wash the pork and dry the moisture and cut it into larger slices. Put the cut pieces of meat into a bowl, add an appropriate amount of salt, raw powder, egg white, cooking wine and pepper, grab it evenly with your hands and marinate for about half an hour.

. The boiled meat slices in Sichuan cuisine will be placed underneath. This does not need to be prepared completely according to the Sichuan cuisine method, and you can adjust it according to your preferences. I prepared the cabbage, soybean sprouts, oyster mushrooms, black fungus and bean skin that my family liked. Pick the prepared cabbage and tear it a little bit; remove the soybean sprouts and wash it after removing the skin of the bean sprouts; cut the oyster mushrooms off the roots and rinse them open; fungus pick the fungus pedicles and soak them in a clean water basin for a while.

. Add an appropriate amount of water to the wok, sprinkle a little salt, bring to a boil over high heat, put the cabbage into the pot and blanch it for 3 minutes, then remove it, then put the soybean sprouts, oyster mushrooms, black fungus and bean peels into the pot and blanch it in water. After blanching, take it out and spread them flat in a soup bowl for later use.

4. Heat it in a new pot, pour the dried peppers and peppercorns into the pot, stir-fry slowly over low heat, and stir-fry them to bring out their fragrance. Stir until the dried peppers change color and remove them, pour them into a cooking machine and stir into powder. Those who don’t have a cooking machine can chop it first and pour it into a sealed bag and roll it with a rolling pin.

5. Add an appropriate amount of cooking oil to the wok. When the oil temperature is 50% hot, add bean paste, green onion, ginger and garlic together to stir-fry to bring out the red oil and aroma. Add an appropriate amount of water, cooking wine, pepper, light soy sauce and oil-consuming stir-fry well, and bring the water to a boil over high heat. Put the marinated slices into the pot, pay attention to gently tweaking them with chopsticks, do not let them stick together, and do not cook for too long. After cooking until the slices turn white, you can pour the soup into the soup bowl where the vegetables have just been placed.

6. Sprinkle the freshly chopped chili powder and pepper powder on the meat slices, add a tablespoon of cooking oil to the pot. When the oil is 90% hot, evenly pour the hot oil on the meat slices sprinkled with chili powder, and the aroma of the chili and peppers is aggressively flavoured. This bowl of fresh, spicy and smooth and tender meaty slices will be prepared. Finally, sprinkle with chopped scallions or coriander to make it more delicious.

Although this famous Sichuan dish [boiled meat slices] is used today, the taste is more suitable for family members to eat. After all, home-cooked ones are the most delicious. Remember to make boiled meat slices, be sure to simmer a little more rice, because it is so served. Every time our family ends up eating all the meat slices and rice.

If you like Sichuan cuisine, please give it a thumbs up!