Name: Water Margin Meat
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g spinach; 200g Lean meat; 20g Sweet potato starch; 4g salt; 2 pieces Chives; 15g Dried chili; 2g Soy sauce; 10g Cooked Sesame; 1 tablespoon Cooking Wine; 1g pepper; 4 cloves garlic; 5g Chili powder

Water Margin Meat

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

Maybe many friends will think that this dish is a bit similar to boiled pork slices. The recipes of the dishes are ever-changing. Different methods and different seasonings have different new ideas.

The origin of [Water Margin] Let Xiaoyun tell a story!!!
Many people know that there is a classic in our country called "Water Margin", which has been shot in two versions. But few people know that Gu Xunyang has a famous dish called "Water Margin Meat". "Water Margin Meat" was originally called "Hometown Meat". There is also an interesting story about the origin of "Water Margin Meat"! Legend has it that in the Song Dynasty, when Song Jiang killed Yan Poxi and was sent to Jiangzhou, Dai Zong, Zhang Shun, Li Kui, etc. The hero admired his fame and opened up the joints of the yamen, which saved Song Jiang from torture. Song Jiang was very grateful. The heroes meet each other late, and love each other. Today you invite, tomorrow I invite, meet day after day, enjoy the scenery along the river, drink and reminisce about the old days. There is a famous restaurant Xunyang Tower in Jiangzhou City (now Jiujiang City). This building is leaning against Yanzhi Mountain and facing the Yangtze River. Half of it is on the bank and half on the river. Many heroes, sorrows and guests often eat. On this day, everyone gathered in Xunyang restaurant. Xiaoer of the shop served a dish, only to feel the aroma. Everyone looked down, and the reddish color was fresh and crystal clear. Song Jiang picked it up and tasted it. He thought it was delicious, moderately spicy, and even called "good food." !Good food

Water Margin Meat

1. Preparation materials: Wash spinach and drain, cut the lean meat into thin slices, mix well with sweet potato starch, salt, cooking wine, and white pepper. About 30 minutes, let the meat slices fully absorb, so that the meat slices are very tender and smooth.

2. Cut dried chili into sections, appropriate amount of peppercorns, cut onion, and slice garlic

3. Put water in the pot to boil, put the spinach in the pot, add salt, cook and serve on the bottom of the plate

4. Add water to a boil over high heat, add pepper, oyster sauce, a small amount of salt, and add the meat slices to the pot. Shape

5. Put 2 teaspoons of oil in the pot, saute the shallots and garlic

6. Then put the blanched meat slices into the pot, add a little salt to the light soy sauce, and fry them until they are ripe (this part is very important, be sure not to be too old, use medium heat), and pour out the juice, and pour it on the vegetables

7. Put 2 teaspoons of oil in the pot, saute the dried chilies and Chinese pepper, take out and crush

8. Pour the popped chili and minced pepper on the meat slices, sprinkle with chopped chives, cooked sesame seeds, a little chili powder, and then boil the hot oil and pour over it.

Tips:
1. After the meat slices are cut, rinse again with clean water to clean the blood of the meat itself. Pour into a fence and control the water
2. When placing the meat slices, you can turn down the heat, one by one, and boil it on high heat after finishing. Don’t stir the meat before the meat is cooked and shaped, because it will easily de-sizing and de-sizing.
3. The last step of pouring oil is very important, so as to fully stimulate the aroma of pepper and pepper