Processing steps of Sichuan style boiled meat slices

Sichuan flavor is the taste of sharing. When the spoonful of boiling oil poured down, the chilli jumped in the bowl, and my heart leaped with joy.

Operation method

Slice tenderloin thinly

Add cooking wine, salt and egg white to the tenderloin and mix well

Add cornflour, mix well, cover with plastic wrap and refrigerate for half an hour

Lettuce, chopped scallions, chopped garlic

Stir fry dried chilli and Chinese prickly ash in medium heat until fragrant, dish out and set aside

Stir fry the bean paste with red oil, then add the scallions, garlic cloves and a spoonful of sugar to stir fry until fragrant

Pour water into the pan and boil it

Add lettuce and cook

Place lettuce at the bottom of a bowl

Continue to pour meat slices into the pan and cook

Put the meat slices on the lettuce

Pour the soup in the pot into a bowl, and spread the chili powder on the meat slices

Stir fried dried chilli on the ground chilli, and sprinkle garlic on the top of the dried chilli

Heat the oil in another oil pan until it smokes. Pour the hot oil into a bowl

Sprinkle with scallions, and the boiled meat slices will be finished

hot tip

1. The purpose of cold storage of sirloin is to make the meat more tender and smooth.

2. The meat slices should not be cooked for too long in the pot, or the meat will get old.