Boiled sliced meat, every time I eat Sichuan food, there are meat and vegetables, fragrant and hemp, is my friend's favorite. When eating, I always hear friends complain that there is too little meat in it. It's not the same at home. You can put as much meat as you want. Let your friends eat enough at a time. This boiled meat is also a lazy version. It's all ready-made boiled meat seasoning bag. Friends all like to eat the spicy and spicy taste. In the process of making, they add a lot of pepper and pepper to enhance the flavor. The seasoning bag is only put in half, but it also needs to be increased or decreased according to personal taste. Friends with heavy mouth can put more here.
Boiled meat:
1. Slice the pork and put it into a plate. Marinate with cooking wine, 1 spoon of raw soy sauce, 1 / 4 spoon of starch and chicken essence for 10 minutes. Shred the onion, garlic and dried pepper. Soak the fungus in warm water for 30 minutes. Remove the root and wash. Tear the cabbage into pieces by hand.
2. Pour a little oil into the pot, put cabbage into the pot, stir fry it to make it broken, and put it in a big bowl with a little yellow.
3. In the pot, stir fry the onion, garlic and dried chilli (only half of them) until fragrant. Put the water to boil the meat slice seasoning. Add 1 tablespoon of raw soy sauce and clear soup after taste.
4. Season with salt. Add the soaked fungus to the soup. Turn to medium low heat and cook for 5-8 minutes. In the meantime, start another wok, pour in the bottom oil, put the marinated meat slices before cooking, and stir fry over high heat.
5. After the soup is cooked, pour it into the big bowl filled with cabbage; then put the fried meat slices, put the other half of the onion, garlic and dried pepper on the meat, pour the hot rolling oil, fry the flavor and serve.