Sichuan boiled meat-Chinese food recipes

Ingredients: 350 grams of tenderloin, 100 grams of Chinese cabbage, 150 grams of lettuce stems, 80 grams of perfume celery, 20 grams of chives, 1 teaspoon of garlic, 1 teaspoon of Ginger, 2 tablespoons, sugar 1 teaspoon, dry red Pooper, appropriate amount of pepper, marinate: 2 tablespoons, 1 tablespoon of cooking wine, 1 tablespoon of water, 1 mesh, 1 egg white.

practice:

1. The tulling meat is thin, with a meat hammer hammer, so that the meat is thinned and cut into small pieces. Marinate the meat with marinade for twenty minutes.
2. White cabbage, celery, chives are cleaned, garlic, ginger yarn.
3. Put the dried red pepper and pepper to stir the sauce, and the red peppers are cut into small sections.
4. Pour the oil in the pot, first put the dried red pepper and pepper, then put it into the garlic, Jiang Rong fragrant.
5. Add 2 tablespoons of Douban sauce, stir fry until the red oil.
6. Add high soup or clear water, sugar 1 teaspoon and chives.
7. After boiling, put it into the marinated meat, don't rush, until the soup is boiled to the boiling meat.
8. The remaining soup pot is placed in a cabbage stem.
9. Place the cabbage leaves and celery cook until it is born.
10. Prepare a large bowl, cooking on the bottom of the bowl.
11. Repatrine the cooked meat.
12. Heat 2 tablespoon oil and 2 tablespoons of red chili oil in the pot.
13. Take heat on the meat.

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