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How to cook sliced meat in water

Step one: cut the meat. First of all, prepare a piece of lean meat, it is best to choose tenderloin, because the tenderloin will taste tender, cut into thicker slices after changing the knife, and freeze them in the refrigerator in advance will be easier to cut. After cutting, put the slices in clean water and wash away the blood water by hand, so that the tenderloin will not taste fishy. After washing, squeeze the water by hand and put it in the bowl. Step 2: pickle.

Boiled pork slices: ingredients: 350g tenderloin, 100g mung bean sprouts, 50g shredded pork, a handful of green vegetables. Practice: cut tenderloin into slices and marinate with 2 tablespoons of cooking wine, 1 tablespoon of starch, 1 tablespoon of salt and 1 tablespoon of pepper for 10 minutes. Boil the water in the pot, scald the side dishes with boiling water, remove them and spread them at the bottom of the bowl. Heat oil from the pot, add ginger and garlic, dry chili section, a small piece of hot pot bottom material, Pixian bean paste two tablespoons, low heat stir-fry fragrance.

Cut lean meat into thin slices. Add cooking wine, starch, salt and egg white, stir and marinate for half an hour. Wash the bean sprouts and drain. Wash Flammulina velutipes and crab-flavored mushrooms and squeeze out water. Cut the dried chili peppers. Prepare pepper. Shred the ginger. Cut the garlic cloves into fines. Put half a bowl of oil at the bottom of the pot and saute the pepper and pepper until black. Remove pepper and pepper and crush them and set aside.

Stir-fry spring onions, ginger and garlic in the pan again, add bean paste and stir-fry the red oil to boil, add soy sauce, sugar, salt, cooking wine and meat slices, one by one into the pot again pour oil method / step onion, ginger and garlic chopped and set aside The meat (pork I use, you can use beef) is sprinkled with salt, monosodium glutamate, cooking wine, starch, a little water, and pickled. Wash lettuce and set aside.

How do you make boiled sliced meat?

Step one: cut the meat. First of all, prepare a piece of lean meat, it is best to choose tenderloin, because the tenderloin will taste tender, cut into thicker slices after changing the knife, and freeze them in the refrigerator in advance will be easier to cut. After cutting, put the slices in clean water and wash away the blood water by hand, so that the tenderloin will not taste fishy. After washing, squeeze the water by hand and put it in the bowl. Step 2: pickle.

Grab the sliced meat with starch, salt, cooking wine and eggs. Set aside. Marinate slices of starched meat for 20 minutes. Wash the rape and scald the water, and put the blanched vegetables in the big shot. Heat the pot with oil. Add the pickled meat slices. Stir-fry the sliced meat and change the color into a spare. Leave the bottom oil in the pan, saute the pepper, stir-fry the pickled pepper Pixian Douban, stir-fry the fragrance and pour in the Spicy Hot Pot oil.

Step 1: slice the beef and wash away the blood. Step 2: squeeze the beef dry, add salt, pepper, corn starch, a little water, cooking oil, mix well and marinate. Step 3: add spring onions, ginger and garlic to the wok oil, stir-fry Pixian bean paste, add water, soy sauce, light soy sauce, salt and bring to the boil. Step 4: Cook the lettuce and fish it out. Step 5: boil the meat slices until they turn white and change color, then remove. Step 6: stir-fry sweet pepper and pepper.

Materials: 350 grams of pork, 200 grams of cabbage, 3 tablespoons of Pixian bean paste, 1 tablespoon of wine, 2 tablespoons of starch, 1 tablespoon of salt, 10 grams of dried pepper, 20 grains of pepper, 400 milliliters of water, 120 milliliters of oil, 1 spoon of soy sauce, 1 tablespoon of sugar, 4 grains of garlic, 1 piece of ginger, monosodium glutamate and spring onions cut the lean meat into large and wide slices, grasp the meat well with starch, cooking wine, salt and a small amount of water, and wait for pickling.

After the water is boiled, roll two times and pour out. Sprinkle the hot oil of chili noodles and pepper noodles on the side of the meat. After the oil is boiled, pour it into the bowl, and the sliced meat will be ready. Second: materials: 300 grams of sliced pork, dried chili, soybean sprouts, rape, spring onions, ginger, garlic, egg white, dry starch, pepper, Guoxian bean paste, salt, monosodium glutamate, chicken essence, vinegar, cooking wine, chili oil.

Boiled pork slices: ingredients: 350g tenderloin, 100g mung bean sprouts, 50g shredded pork, a handful of green vegetables. Practice: cut tenderloin into slices and marinate with 2 tablespoons of cooking wine, 1 tablespoon of starch, 1 tablespoon of salt and 1 tablespoon of pepper for 10 minutes. Boil the water in the pot, scald the side dishes with boiling water, remove them and spread them at the bottom of the bowl. Heat oil from the pot, add ginger and garlic, dry chili section, a small piece of hot pot bottom material, Pixian bean paste two tablespoons, low heat stir-fry fragrance.

How do you cook delicious sliced meat?

Cut the lean meat into thin slices and add the right amount of starch, salt, cooking wine and monosodium glutamate to marinate for 3-5 minutes. Set aside bean sprouts, lettuce, James water, heat oil, add spring onions, ginger, garlic, chilli, stir-fry until discolored, add water, pour sliced meat into the pan and boil for 1-2 minutes. Remove the meat into the plate and set aside.

Step one: cut the meat. First of all, prepare a piece of lean meat, it is best to choose tenderloin, because the tenderloin will taste tender, cut into thicker slices after changing the knife, and freeze them in the refrigerator in advance will be easier to cut. After cutting, put the slices in clean water and wash away the blood water by hand, so that the tenderloin will not taste fishy. After washing, squeeze the water by hand and put it in the bowl. Step 2: pickle.

Ingredients: pork tenderloin, garlic, green vegetables, kelp, celery, coriander. Seasoning: bean paste, dried pepper, pepper, ginger, garlic, green onion, salt, monosodium glutamate, cooking wine, dry starch.

How to cook sliced meat in water

Step one: cut the meat. First of all, prepare a piece of lean meat, it is best to choose tenderloin, because the tenderloin will taste tender, cut into thicker slices after changing the knife, and freeze them in the refrigerator in advance will be easier to cut. After cutting, put the slices in clean water and wash away the blood water by hand, so that the tenderloin will not taste fishy. After washing, squeeze the water by hand and put it in the bowl. Step 2: pickle.

Ask the boss to slice the meat when buying it. Wash the sliced meat several times at home, wash off the blood and impurities, wash and drain. Start bacon: a spoonful of salt in the sliced meat, a little pepper, a little light soy sauce, a little cooking wine, stir in one direction, let the flavor into the sliced meat, and the other direction is to make the sliced meat tight.

Grab the sliced meat with starch, salt, cooking wine and eggs. Set aside. Marinate slices of starched meat for 20 minutes. Wash the rape and scald the water, and put the blanched vegetables in the big shot. Heat the pot with oil. Add the pickled meat slices. Stir-fry the sliced meat and change the color into a spare. Leave the bottom oil in the pan, saute the pepper, stir-fry the pickled pepper Pixian Douban, stir-fry the fragrance and pour in the Spicy Hot Pot oil.

Boiled pork slices: ingredients: 350g tenderloin, 100g mung bean sprouts, 50g shredded pork, a handful of green vegetables. Practice: cut tenderloin into slices and marinate with 2 tablespoons of cooking wine, 1 tablespoon of starch, 1 tablespoon of salt and 1 tablespoon of pepper for 10 minutes. Boil the water in the pot, scald the side dishes with boiling water, remove them and spread them at the bottom of the bowl. Heat oil from the pot, add ginger and garlic, dry chili section, a small piece of hot pot bottom material, Pixian bean paste two tablespoons, low heat stir-fry fragrance.

First, marinate the meat slices with starch, salt and sweet wine for a while. Take advantage of this time, cut green onions and garlic into sections and set aside, shred ginger. Deep-fry mashed garlic, chilli and pepper and set aside. Refuel in the pot, put spare garlic onions, etc., stir-fry for a short while, put into the soup pot. Add lettuce leaves and stir-fry for a while. The leaves are still green, so don't scoop them up and put them in the basin. Stir-fry the beans in the pan.

How to make boiled meat slices

Step one: cut the meat. First of all, prepare a piece of lean meat, it is best to choose tenderloin, because the tenderloin will taste tender, cut into thicker slices after changing the knife, and freeze them in the refrigerator in advance will be easier to cut. After cutting, put the slices in clean water and wash away the blood water by hand, so that the tenderloin will not taste fishy. After washing, squeeze the water by hand and put it in the bowl. Step 2: pickle.

Grab the sliced meat with starch, salt, cooking wine and eggs. Set aside. Marinate slices of starched meat for 20 minutes. Wash the rape and scald the water, and put the blanched vegetables in the big shot. Heat the pot with oil. Add the pickled meat slices. Stir-fry the sliced meat and change the color into a spare. Leave the bottom oil in the pan, saute the pepper, stir-fry the pickled pepper Pixian Douban, stir-fry the fragrance and pour in the Spicy Hot Pot oil.

Rinse cabbage leaves and ginger into slices and cut into sections with scallion. Put 35 grams of vegetable oil into the pan, heat, pour in pepper and dried pepper, deep-fry until the pepper is golden brown. Then, cut the pepper and pepper into fines. Stir-fry Douban hot sauce in pan oil, then add cabbage leaves, green onion, ginger, broth, soy sauce, pepper, cooking wine, chicken essence and other seasonings, stir a few times to mix well.

First, marinate the meat slices with starch, salt and sweet wine for a while. Take advantage of this time, cut green onions and garlic into sections and set aside, shred ginger. Deep-fry mashed garlic, chilli and pepper and set aside. Refuel in the pot, put spare garlic onions, etc., stir-fry for a short while, put into the soup pot. Add lettuce leaves and stir-fry for a while. The leaves are still green, so don't scoop them up and put them in the basin. Stir-fry the beans in the pan.

Use chopsticks to disperse. When the meat slices are cooked until they are dispersed and change color, add soy sauce, monosodium glutamate and sugar to season. Pour the sliced meat and soup into a large bowl of cabbage. Chop the dried chili peppers and pepper which are fried in advance and sprinkle them on the sliced meat. Sprinkle garlic evenly on the sliced meat. Wash and dry the pot, put in 20 ml of oil, burn until the oil fume comes out, pour the hot oil evenly on the meat slices in the bowl.