Boiled meat

Boiled meat

Introduction:

"My dish is nutritious, and after personal improvement, I added cumin grains. The taste is unusual. The ingredients are simple, easy to learn and easy to make. The key is delicious!"

Production steps:

Step 1: wash the meat, cut into small slices, add a small amount of salt and chicken essence, and dry starch, stir evenly, set aside.

Step 2: cut pepper and green onion into small sections, garlic into slices, ginger into small powder.

Step 3: wash the chicken feather vegetables, blanch them in boiling water for one minute, take them out and put them on the plate. Don't pour out the water and put them aside.

Step 4: add oil to the pot, heat the oil to 70%, add pepper, cumin, onion, ginger, garlic, stir fry, then add bean paste, stir fry.

Step 5: add the water for blanching, bring to a boil, add salt and chicken essence, then add meat.

Step 6: cook the meat in a big fire (remember that the big fire is easy to make the meat aging in a small fire), put a small amount of sesame oil into the pan before boiling, and then put it into a plate with chicken feather vegetables, so that a plate of nutritious and refreshing boiled meat slices will be good.

Materials required:

Loin: 500g (for three people)

Chicken feather dish: 200g

Zanthoxylum bungeanum: right amount

Cumin granules: moderate amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Pixian Douban sauce: right amount

Dry starch: appropriate amount

Chicken essence: appropriate amount

Note: the water after blanching will lose the nutrition in the course of blanching, so the water after blanching has certain nutrition;

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: Original