Xuewang Shui Boiled Meat Slices

Published Jun 22, 2020 at 05:14am ET


Xuewang Shui Boiled Meat Slices

Water boiling series is a favorite dish for many people, but Sichuan cuisine is better than the compound flavor. A dish usually has a combination of sour, spicy, salty, sweet and other flavors. This requires a variety of ingredients. In order to save time and effort, we should go to the supermarket to buy bags, which is economical and economical.

Food Material List

  • 1 Tenderloin 300g
  • 2 Duck blood One box, or 300g
  • 3 Tofu skin (1000 sheets) a sheet
  • 4 Boiled Meat Slices Big Bag A pack of

Operational steps

  • 1 Slices of meat are large, marinated in a salted meat bag, with a little wine, fresh taste and salt, and marinated for 20 minutes.
  • 2 Hot pot, add a little oil, stir-fry chili sauce bag, small fire, three minutes later, add water, under the skin of tofu, duck blood in advance over hot water to remove the blood, and then with the skin of tofu into the pot.
    Xuewang Shui Boiled
  • 3 After boiling for three or five minutes, put it in and out of the container. Bottoming
    Xuewang Shui Boiled
  • 4 In the pot, the remaining soup is boiled, and the meat slices are boiled. After boiling, the meat slices are stirred and separated, and then boiled out of the pot.
    Xuewang Shui Boiled
  • 5 Pour the pepper and pepper in the container.
    Xuewang Shui Boiled
  • 6 Hot oil in a clean pan. After smoking, pour it over chili peppers. I also add garlic and onions.
    Xuewang Shui Boiled
  • 7 Open to eat, there are sesame in the pepper bag, increase the aroma, huh, delicious.
    Xuewang Shui Boiled
  • 8 Close-up
    Xuewang Shui Boiled

Tips

Meat slices must be boiled a little later and stirred again, or it is not easy to muddy soup, there is starch muddy soup, starch wrapped in meat slices will not be.

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Healthcare food category

Poultry, Burst, Sour and hot, Fragrant, Refreshing, Staple food, Salty


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