Water Margin meat, also known as hometown meat in the water margin, has been unanimously praised by Li Kui of Song Jiang. This delicious hometown meat has attracted my attention many times in the water margin, and reappeared the lower water margin meat. Everyone will appreciate it.
Practice:
1. Scald the meat slices in boiling water, remove the blood and water, then put them into the container, add the egg white and chicken powder, and move them evenly. Marinate for 30 minutes.
2. Put the oil in the pot, heat the vegetables (chicory), add salt in the pot, stir fry them and put them at the bottom of the plate.
3. Put 2 teaspoons of oil into the pot, stir fry the dried pepper and prickly ash, take them out and grind them up for use. Add the remaining oil into the soup, soy sauce, soup, salt and shallot, stir fry the meat slices in the pot immediately until they are broken (this part is very important, it must not be too old, use medium heat) and then put them on the vegetables.
4. Put the fried chili fish pepper on the meat slices, sprinkle with chopped chives and coriander, and then heat some hot oil and pour it on.