1. Mix the egg white and starch seasoning into a paste, and smear it on the meat slices.
2. Put the pepper and dried pepper in the pot and fry them slowly. When the pepper turns golden, fish it out and cut it into fine pieces.
3. Stir fry the chili sauce with the oil in the pot, then add the cabbage leaves and seasoning.
4. Immediately put in the meat slices and stew for a few minutes. When the meat slices are cooked, put the meat slices into the bowl and sprinkle the pepper and pepper.
5. Burn the vegetable oil thoroughly in the pot, and then pour it on the meat slices while it is hot, so that the hemp, spicy and strong fragrance can come out.
Nutritive value
Pork tenderloin: pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of nourishing kidney, nourishing blood, nourishing yin and moistening dryness.
Pork tenderloin is rich in high-quality protein, fat, cholesterol content is relatively small, the general population can eat.
Egg white: egg white is rich in protein and 8 kinds of amino acids and a small amount of acetic acid necessary for human body, which can enhance the skin's lubricating effect, protect the skin's microacidity and prevent bacterial infection.
In addition, the egg can also clear away heat and detoxify, because the egg white is slightly cold but clear in air, which has the effect of Supplementing Qi through easy channels. Proper consumption can moisten the lungs and promote the pharynx, clear away heat and detoxify, and also has a certain effect on delaying aging.
Practice two
Material Science
Pork tenderloin 400g, oil, salt, soy sauce 2 tbsp, pepper, onion, ginger, garlic.
practice
1. Slice pork and marinate with a little salt and water lake powder for 30 minutes.
2. Chop the onion, cut the ginger and garlic into pieces, bake the pepper and grind it into pieces for use.
3. Wash the small rape and blanch it in boiling water, and use the size basin for standby.
4. Blanch the marinated pork slices in boiling water until half cooked (it belongs to the skill of slicing meat, but the meat slices made in this way are fresh, tender and smooth).
5. In another oil pan, stir fry the ginger and garlic powder and Pixian red oil bean paste to make it fragrant.
6. Add water to the pot, put in the meat slices with good taste and cook until the vegetable soup boils again for about 1-2 minutes, then the meat slices are cooked.
7. Pour the soup and sliced meat into the bowl with blanched vegetables, sprinkle the chopped red pepper and pepper powder, and pour the hot oil on the dried pepper and pepper powder to make your face and ears hot, right? Finally sprinkle the chopped shallot segment.
Practice three
Material Science
350g pork, 200g cabbage, 3 spoons Pixian bean paste, 1 spoonful cooking wine, 2 spoonfuls starch, 1 spoonful salt, 10g dried pepper, 20 prickly ash, 400ml clear water, 120ml oil, 1 spoonful soy sauce, 1 spoonful sugar, 4 garlic, 1 ginger, MSG and onion.
practice
1. Cut the lean meat into large and wide slices (about 1 finger long and 2 finger wide). Use starch, cooking wine, salt and a small amount of water to grasp the meat evenly and marinate it for use.
2. Wash the cabbage, tear the leaves into large pieces, slice the upper part of the cabbage obliquely with a knife; wash and cut the ginger into pieces.
3. Wash and cut the shallots into sections; wash and remove the seeds from the dried peppers; chop Pixian Douban for later use, and wash and cut the garlic into pieces.
4. Pour 50ml of oil into the pot, put in the dried pepper section and pepper, fry with medium heat until it is brownish red, and remove for later use.
5. Turn the fire, stir fry the scallion in the pot, then add the cabbage, stir fry the chopped scallion and lay it in a large bowl for use.
6. Heat the pot, add 50ml oil, add Pixian bean paste and ginger powder, stir fry until the color turns red.
7. Add in the clear soup and boil it, put the marinated meat into the pot, and use chopsticks to disperse.
8. Add soy sauce, monosodium glutamate and sugar to taste when the meat pieces are boiled to disperse and discolor.
9. Pour the sliced meat and the soup into the big bowl with cabbage.
10. Chop and sprinkle the fried dried pepper and pepper on the meat slices, and sprinkle the garlic on the meat slices evenly.
11. Wash and dry the pot, put in 20 ml of oil, burn it in high heat until the oil smoke comes out, and pour the hot oil evenly on the meat slices in the bowl.