The Preparation Method of Sichuan Cuisine Boiled Pork Slices
1.
In addition to pork, the main ingredients of boiled pork, chicken, fish, mutton and beef can be used without limitation. The pork belly used here is fat. Cut the meat slices into thinner slices as much as possible. When slicing, cut the meat horizontally so that the meat does not burn out. Wash the sliced meat and drain the water for later use.
2.
Marinated meat slices, marinated meat slices do not use salt, only use soy sauce. You can add a small amount of MSG chicken essence and a small amount of sugar to taste. The most important thing is to add sweet potato starch, add a small amount of water, and mix evenly.
3.
Pour edible oil into the pot, and the amount of oil can be increased appropriately. Add the peppercorns and fry the pepper segments to brown, pay attention to the oil temperature not to be too high, then add the tempeh and bean paste, remember to chop the dried tempeh, stir fry together, then add the green onion, ginger, garlic and stir fry together. Out spare. Pour boiling water or broth into the pot and bring it to a boil
4.
After the seasoning is fried and served, add boiling water or broth in the country. You can add some salt and MSG here. After the water is boiled, boil the bean sprouts and lettuce. Be careful not to boil the bean sprouts for too long. The soybean sprouts must be boiled for a few more minutes, because they are raw. Beans contain harmful substances, so they should not be too raw. Lettuce and other vegetables can be fished out if they are slightly hot according to the situation. It should be noted here that the hot vegetables must be placed in the serving bowl, and the pot should be larger. of
5.
Scoop out the hot dishes and put them in a pot
6.
After the vegetable dishes are blanched, finally boil the meat slices. It needs to be explained here that the marinated meat slices should be quickly cooked one by one by hand. After cooking, be sure not to vigorously stir the meat to prevent the starch from falling off the meat slices. Wait for more than ten after the meat slices are finished. After a second, use chopsticks to turn gently to avoid sticking between the meat slices. Don’t cook for too long. The meat will get old after a long time. Spread the meat slices out of the colander and sprinkle them on top of the vegetables in the basin. After the meat is removed, pour the boiling soup. In the basin
7.
This picture shows the seasoning made before
8.
The last step is very simple, just pour the fryed seasonings in the pot.
9.
It’s hard to adjust. Some people don’t eat spicy, but Sichuan cuisine can’t get rid of spicy. Isn’t it true that people who can’t eat spicy can enjoy this dish? No, in fact, we can pay attention to the order when frying the sauce. Put the fried seasoning before putting the chili and leave it to the people who don't eat spicy. Wouldn't this problem be solved?
Tips:
The effect of mobile phone shooting is not very good, but it was done in one go. Let's make do with it. If you don’t understand, you can continue to discuss it. Thank you everyone.
