Kwai two: boiled pork slices.

Kwai two: boiled pork slices.

Introduction:

"First of all, let's explain the reasons why we recommend the single novice to make this dish! First of all, for one or two people to eat, it matches meat and vegetables, but also super meal. It's OK to cook such a dish in one meal. Secondly, it's good to entertain friends. Boiled sliced meat is a popular dish no matter when and where! Finally, it's also very simple, with a low failure rate. Just be patient. Let's have a try

Production steps:

Step 1: the fillet is good (the fillet is frozen in the refrigerator before the family members leave)! It's a good young man. Marinate with starch (mainly for tender meat, just sprinkle), salt and cooking wine for 10 minutes. Wash cabbage leaves.

Step 2: break off the dried red pepper and pour out the seeds (I think it's because the seeds are black, which hinders the appearance. So it's ok if you don't pour it.

Step 3: put two spoonfuls of oil, add red pepper and Chinese prickly ash into the cold oil, and fry over the minimum heat. Fried pepper red pepper to small fire, novices please do not stir fry big hot, it will be black hair bitter. Deep fry about 2 minutes, when the red pepper begins to change color, turn off the fire and take out the red pepper and Chinese prickly ash. Pour out half of the oil and put it in a bowl. Leave half in the pan.

Step 4: stir fry the bean paste with the oil left behind, stir fry the red oil (when I didn't have it, I also stir fry the old Ganma, and the taste is OK. Chili powder, chili oil and other heavy flavor ingredients can also be added here. Add half a pot of water, add the soup essence, stir well (skip if not), bring to a boil. Put in the cabbage and cook for two minutes.

Step 5: add the sliced meat, soy sauce, salt and chicken essence at the same time and cook for about three minutes. After the sliced meat is completely discolored and cooked, remove it and put it on the cabbage. Sprinkle onion and garlic in step 2 and pepper in step 3 on the meat slices.

Step 6: pour the soup into a bowl. Heat the half bowl of chili meat left in step 3 and pour it over. Hot and delicious boiled meat slices are finished!

Materials required:

Pork loin: moderate

Cabbage: right amount

Bean paste: right amount

Scallion: right amount

Garlic: right amount

Soup essence: proper amount

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

Starch: right amount

Note: I especially like to fry eggs into omelets and then cook them in hot pot soup. So I fried an egg before frying chili oil, and then cooked it with the meat. It's called a rich taste ~ ~ it's recommended to try! I've made a few short versions of boiled meat slices before. Step 1 and step 2 are the same. In step 3, when frying chili oil, I put onion and garlic into the frying pan together. After the frying, I don't take them out. Then I put meat and vegetables into the frying pan and pour them out to the table. Is that easier? The disadvantage is that it doesn't sell as well as this. After all, it's all in one pot. You can try it if you don't want to look good!

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: medium spicy