Water Boiled Meat

Shuizhu is a traditional Sichuan dishes, almost every household in Sichuan will be done. Water Boiled Meat is characterized by "hemp, spicy, fresh, hot". In the following, it will give a short introduction of how to cook this water boiled meat.

• Ingredients: pork tenderloin (150 g)

• Accessories: Chinese cabbage (50 grams)

• Seasoning: egg (30 grams) Pepper (3 grams) bean paste (10 grams) ginger (10 grams) onion (10 grams) pepper (red, sharp, dry) (5 grams) pepper (5 grams) of soy sauce (10 grams) wine (8 grams) monosodium glutamate (5 grams) salt (10 grams) starch (pea) (10 g) vegetable oil (50 grams)

• Operation:
1. Cut the pork tenderloin into thin slices (going against cutting lines) with flavor for 15 minutes Marinade yards.

2. Cut the garlic, celery and some other vegetables you like into sections.

3. Clean the pot and heat the oil. When the oil is heated by six percent hot, put into the dry chili pepper festival, sliced onion, ginger, onion festival. And then mixed with an appropriate broth or water, adding salt, and make the water boiled. And later, put the vegetables down into the water a bit hot look on and finish it on the bowl.

4. Put the meat slipped into the water pot, call spread, breaking just after birth, and finish cooking on top of pot of soup into the bowl, not too little, in order to do so than meat shall prevail.

5. Sprinkled above the relatively large number of Chinese prickly ash surface and dried red pepper powder, garlic in the meat, and chopped green onion adequate backup. In the other pot, pour lots of oil, making it burning, and then pour it on the meat. So now the water boiled meat is ready to eat.

This picture is took and edited by myself.