1. Cut the lean meat into slices across the direction of the meat fiber. After cutting, put the sliced meat in a basin, soak and wash several times with clean water, so that the blood in the meat is fully dissolved, and then picked up Drain the water and set aside
2. Put the meat slices that are basically drained of water into a basin, add a small amount of water, salt, chicken essence, cooking wine, sweet potato powder, soy sauce, and then stick them
3. After the meat slices are sticky, add a certain amount of salad oil, and then continue to grab the meat slices evenly, and place them in the refrigerator to marinate for later use. Add a little more oil to help maintain moisture and make it easier to cook. spread,
4. To match the cabbage, remove the old and yellow leaves, break them apart, wash the mud and sand, pick up and set aside, drain and set aside
5. Cut the prepared old ginger, garlic, and chili segments to remove the impurities, remove some pepper seeds, and remove the pepper stalks from the peppercorns. After the green onions are cleaned, cut the green onions and set aside
6. Turn on the fire, add the pan, add the oil, and heat the oil to about 4-5. When it is hot, turn to low, add the bean paste and saute until fragrant with red oil, then add the ginger slices, garlic slices, and fry until fragrant. Then add the peppercorns and dry. The chili section, continue to fry until fragrant, keep the fire low throughout the whole process of frying, and keep stirring to prevent it from being fry
7. When the condiments are fried until there is basically no moisture, and when the aroma starts to dissipate, add an appropriate amount of water, then turn to high heat and bring to a boil. After boiling, add a little chicken essence and salt (to adjust the taste of the soup, keep tasting, avoid Add too much) Add the prepared side dishes
8. When the side dishes are cooked, pick them up and put them in a basin for use. At this time, add a little MSG according to the taste and sprinkle them evenly on the dishes.
9. Keep the soup base after picking up the side dishes on a high heat, put the marinated meat slices into the pot quickly, and use chopsticks to quickly scatter the meat slices to keep it on high fire
10. Keep on high heat, cook until all the meat slices are discolored, turn to low heat when it is about 8-9 mature
11. Pour the cooked meat slices, including the soup and meat, into the pot
12. Wash the pan quickly, then add an appropriate amount of salad oil, and heat the oil over a medium-to-small heat
13. Sprinkle the prepared pepper segments, peppercorns, pepper noodles, pepper noodles, sesame seeds, and shallots on the meat slices according to personal taste.
14. Then put the boiled hot oil (the oil temperature should not be too high), divide it into several times, and evenly pour it over the meat slices, and serve. A pot of delicious, boiled meat slices with rice and wine will be out of the pot, take it Chopsticks bowl, start
Tips:The base dishes, according to your own taste preferences, freely match the peppers and peppers in it, just come according to your preferences
