Boiled Thousands of Pieces
Overview
Every time when my throat feels uncomfortable or my mouth gets angry, I will have a super spicy meal. That’s it. This is called fighting spicy food with poison, not to mention it is more effective than medicine every time. Maybe you can try it next time. . . Haha, there are a few cases where it doesn’t work, so don’t blame me. Today’s dish can also be eaten as a hot pot. After I took the photo, I poured it into the hot pot and cooked it. Hula hula, it’s just one word: refreshing. .
Tags
Ingredients
Steps
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Qianzhang is just tofu skin, which is usually found in the vegetable market where tofu is sold, and it is not expensive. . . If there are not many people, just buy three or so. The side dishes do not necessarily require bean sprouts. You can change them according to your own preferences
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Wash and chop the tenderloin into minced meat, then add a little pepper, light soy sauce, cornstarch, and a little oil to marinate. .
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Wash and cut into thin strips and set aside. .
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I remove the bean sprouts one by one and wash them thoroughly. . Don't be afraid of trouble. .
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Slice garlic and mince ginger. .
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Cut the dried chili peppers and soak them in cold water
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Heat oil in a pan, add star anise, cinnamon, bean paste, minced garlic and ginger, stir-fry until red oil comes out
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Then scoop out a little of the ingredients except star anise and cinnamon for later use
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Then add the chopped lean meat and stir-fry until fragrant
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Add appropriate amount of stock or boiling water to the pot
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After boiling, add the cut shreds and cook for about five minutes. . .
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Add appropriate amount of salt, a little light soy sauce, chopped green onion and sesame oil
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After cooking, pour the shredded meat and minced meat into a bowl lined with blanched bean sprouts
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Finally, pour the fried red oil and pour the soup on top. Wow, it looks so fragrant. .
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Okay, I guess Qian Zhangsi'er has only eaten cold or stir-fried food, but never cooked it like this. Haha, forgive me, I just like spicy food. If you like spicy food, you will be in luck. . .