How to make the boiled meat slices delicious? Personally, the boiled meat slices belong to Sichuan cuisine, and they are also very particular in practice. If I am a Henan person making this dish in winter, of course, I must use the seasonal cabbage. You can see my improved Henan boiled meat slices.
Practice:
1. Cut the lean meat into large slices about 5cm long and 2.5cm wide and 0.3cm thick (just about, don't strictly measure, in short, thinner ones will be better). If it's not easy to cut, you can put the meat into the freezer for a little freezing. When the meat is hard, slice it. Use starch, cooking wine, salt and a small amount of water to mix the meat and marinate it for use.
2. Wash the cabbage, tear the leaves into large pieces by hand, cut the cabbage into thin pieces obliquely with a knife; wash the onion and cut into scallions; wash the ginger and cut into minced garlic and wash and cut into minced garlic. The dried peppers were cut into sections with scissors for use; Pixian bean petals were chopped for use;
3. Stir fry 30 grams of oil in the pan, add the dried pepper and pepper and fry over medium heat until they are brownish red. Remove and set aside.
4. Turn the fire, put the scallion into the frying pan, stir fry it until fragrant, then put the cabbage into the frying pan, and lay it in the big bowl for use.
5. Heat the pan and pour in 30g oil, add Pixian bean paste and ginger powder, stir fry until the red oil turns red
6. Add the broth and bring to a boil. Put the marinated meat slices into the pot, spread them with chopsticks, and add soy sauce, chicken essence and sugar to taste when the meat slices are boiled until they become discolored.
7. Pour the sliced meat and the soup into the big bowl with the cabbage.
8. Chop and sprinkle the dried pepper and pepper on the meat slices, and sprinkle the garlic on the meat slices.
9. Wash and dry the pot, put in 40 grams of oil, heat to 90% heat (smoke), and then pour the hot oil on the meat slices evenly.