Secret recipe for boiled meat slices and marinated meat

Overview

The weather is getting colder, and my wife loves spicy food recently. She has already eaten half of a bottle of Doubanjiang. She eats boiled pork slices for lunch, and the remaining soup is served with some lettuce in the evening. The noodles are also quite delicious. My parents are from Tianjin, and I grew up in Inner Mongolia. My family doesn’t eat spicy food very much. When I was young, my family never cooked boiled pork slices. The spiciest thing I remember eating at home was the mutton oil chili wire noodles made by my father. This was the taste he ate when he was in school. It was the first time I ate boiled pork slices after I went to college. It sounded inconspicuous, but when I served it, it seemed to be pork slices soaked in oil. . . I remember it was a class reunion. At a Sichuan restaurant, a friend who went to school in Sichuan ordered food and learned a Sichuan accent. The waitress seemed to treat us as one of her own. The dishes on the table were too spicy to be eaten, but they thought they were delicious, so everyone drank a lot of cold drinks. Thinking of this past event, more than 10 years have passed without realizing it. In this far away country, watching my daughter-in-law happily eating slices of meat, my foreign mother-in-law wanted to eat the spicy yak yakko. I looked at the blue sky. There was a four-hour time difference. It was already dusk in Beijing in the haze. I wondered if I could see the sunset. Those friends who were eating boiled meat slices were undecided. This may seem complicated, but it’s actually quite simple. It’s very greasy and difficult to eat regularly

Tags

• hot dishes
• cooking wine
• doubanjiang
• dried chili pepper
• fungus
• garlic
• green garlic
• lettuce
• tongji
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Ingredients: Tongji, lettuce, fungus, bean paste, ginger and garlic, green garlic. Supposedly the tenderloin is the best, but it is also good if it is cut thinly but through the spine. If it is not required to be very tender, any lean meat slices will do. The vegetables can be replaced with cabbage, bean sprouts, green bamboo shoots, etc. No chives, green garlic instead.

   

2. 2 Soak the fungus before cutting into slices. I soaked the ironing box yesterday. We are not professionals, so if you want to cut the meat thinly, you can freeze the meat. I took the meat from the freezer to the refrigerator overnight and it was just right when I took it out. When cutting shredded meat, cut it along the grain, and when cutting meat slices, cut it against the grain, so that it is more tender. If it is too thin, it will break easily, so thicker is always best. Just Jiang Zi is fine.

   

3. 3 Here comes the key to delicious food, marinated pork slices! This is what I learned from Qu Hao on TV. It is easy to use with pigs, cows, sheep, and chickens. The master is the master. The sliced meat must be completely thawed before marinating. First, add a little salt, cooking wine, light soy sauce, and a little water to the meat slices, and gently grasp it evenly. At this time, the meat slices feel slippery. Continue to grasp it. After a few times, the water is absorbed by the meat slices and it feels sticky! Add a little more water and continue scratching, it will become sticky again. Then repeat this step until the meat slices have absorbed enough water and are relatively smooth but no moisture is visible. Add a little corn starch and gently spread it evenly. Add a little oil to spread it evenly and leave it for a while. The marinated meat will be tender and will not leak out of water when cooking.

   

4. 4 Mince the green garlic root and mince the garlic and divide it into two parts, large and small. Dice the green garlic leaves. If the bean paste is thicker or the bean paste is very large, it is best to chop it.

   

5. 5 Put the dried chili peppers and Sichuan peppercorns into a cold oil pan over low heat and fry until fragrant. When they turn purple, take them out quickly.

   

6. 6 Heat the oil in the pot and sauté the fragrant bean paste, add ginger, white green garlic, fry a small part of the garlic until fragrant, add enough boiling water, and add a little sugar. If it tastes heavy, you can add a little salt, the bean paste is already very salty. When popping bean paste, a lot of oil will splatter out, so just put a grate on it and it will be much better

   

7. 7 Blanch the fungus until cooked and remove. Boil the lettuce until soft and remove.

   

8. 8 Add some cooking wine, add the meat slices and spread them with chopsticks. It is best to open each slice completely. If there is a lot of meat, you can turn down the heat. The meat slices are cut thinly, and after all the meat is put into the pot, it is basically ok when the water boils and changes color. Remove the meat slices and spread them flat on the lettuce. Also: Notice the pot wood in the upper left corner of the picture? Inside is oil burned over medium-low heat. It will be useful for a while. Because it will be a little painful if you have to clean the oil pan used to cook the meat before cooking it or start a new pan now. The rhythm of cooking is also very important. No need to wash the frying pan if it's not clean, just leave it for frying eggs and cooking. Hehe, everything you do is filled with wisdom.

   

9. 9 Pay attention to the order here! First pour the soup into the vegetable basin, just below the meat slices. It is best to filter it. Then sprinkle with the freshly fried chili peppers, then most of the minced garlic and green garlic leaves. At this time, the pure oil you just made is just hot, pour the sizzle on it, sprinkle some sesame seeds, and serve it.