After the Chen Nian packed it up in the evening, he left an album in the store, and the other one was taken home and placed in a more conspicuous position on the bookshelf.

...

After the busy lunch the next day, Chen Nian stayed in the kitchen to make staff meals.

At noon this day, he planned to make a new dish he had been studying during this period.

Boiled meat slices.

This dish was ordered after a long thought.

Although it belongs to Sichuan cuisine, there are three schools of Sichuan cuisine.

Rong Sect, Yu Sect, and Salt Gang.

Rongpai is a big river dish mainly composed of Leshan and Chengdu, also known as Shanghe Bang. Rongpai dishes emphasize fine and accurate ingredients, and are usually traditional dishes, such as Mapo tofu, Kung Pao chicken, garlic paste white meat, fish-flavored shredded pork, double-cooked pork, etc.

The Yu school is mainly based on Chongqing, Dazhou and Nanchong cuisine, also known as the Xiahe Gang. The fineness of the Rong school is completely different from the Yu school. The Yu school cuisine is generous and rough, bold in ingredients, and has a strong urban atmosphere. It is also commonly known as Jianghu cuisine, and it mostly comes from roadside stalls or at the homes of people.

The salt gang dish is mainly Zigong and Neijiang dishes, also known as Xiaohe Gang. Since Zigong was a gathering place for salt gang, the main feature of this salt gang dish is that it is atmospheric and high-end. In addition to having the advantages of Sichuan cuisine, all kinds of flavors and various cooking techniques, it also has the characteristics of thick, fragrant, fresh and spicy. Among them, the boiled series of Sichuan cuisine is mostly derived from salt gang dishes.

Cut the pork tenderloin into slices and put it aside and prepare.

Then the peppers I sent from Brother Liu yesterday were also prepared.

During this period, Chen Nian also thought about it. The main difficulty is the production of the knife-head pepper and the sizing.

The first step is to make the knife-edge chili peppers first.

First, burn the oil until 30% hot, that is, put your hands on it and feel a little warm.

Otherwise, if the oil temperature is too high, it is easy to fry the peppers directly black. At that time, the spicy and aroma of the peppers will be covered by the bitter taste.

Moreover, the aged sea pepper is made of Erjingtiao pepper, which is the type made of Pixian bean paste. This sea pepper has a unique burnt aroma.

In addition, some Hanyuan peppercorns were added, which was specially prepared by Chen Nian after asking Brother Liu.

Old Sichuanese have more or less experience in Sichuan cuisine.

After putting the chili peppers and pepper into the oil pan, wait for the oil temperature to rise slowly.

There is no need to worry about this matter.

Wait until the color of the pepper turns brown and red. When stir-frying, use a spoon to feel that the pepper's skin has become crispy, take it out and put it on the chopping board.

Chop it constantly with a kitchen knife.

But when he was cutting, Chen Nian suddenly felt a little itchy on his eyebrows.

As a result, I scratched it.

Then...the tears flowed.

The chili peppers in the knife edge when making boiled meat slices are ready.

Boiled meat slices are a dish with meat and vegetables.

There are three types of dishes used, garlic sprouts, celery and lettuce tips.

Of course, lettuce tips do not refer to lettuce leaves, but also includes the body below.

Cut these three vegetables into the basket and drain them for later use.

Then heat the pot again, put Pixian bean paste into it and fry it out to make the color, and the fragrance instantly spreads out.

As a soul seasoning in Sichuan cuisine, Pixian beanban is naturally well-known, not to mention that the three-year-old beanban bought is the kind that is more mellow.

Then add minced ginger and garlic to stir-fry.

After adding ginger and garlic, the fragrance of Pixian bean paste itself was further stimulated.

Stir until the taste reaches its peak, and Aged puts the vegetable in it again.

After about seven or eight seconds, add clean water and add an appropriate amount of soy sauce and cooking wine.

At this point, the three vegetables in the pot changed from stir-frying to cooking.

It doesn’t need to be cooked for too long. Just cook them until they are broken, then remove the vegetables and place them in the bowl prepared in advance to the bottom.

After a while, boil the meat slices and place them on them.

Let the vegetables stay in the cold palace for a while, while the old man took advantage of this empty time to add a little soy sauce, a little salt, an appropriate amount of water and an egg white.

Adding salt can further penetrate the water into the meat, so that the already tender pork tenderloin will become more tender and smooth.

Adding egg whites can lock in the moisture in the pork, just like a girl will slap water on her face.

After the photo shoot, your face will become watery and tender.

Then add the prepared water starch and grab it evenly.

The water starch added when making boiled meat slices is more than the water starch added normally.

Moreover, the difference between the three thickening of Mapo tofu is that when making boiled slices of meat, water starch must be added at one time in advance.

Moreover, the starch commonly used in Chengdu is not potato starch, nor sweet potato starch, nor corn starch. Most of the commonly used restaurants here are pea powder.

When a horse kills a chicken, he is skillful and has moderate strength.

Pray, pinch, knead, grab.

Even if this technique is placed in a high-end club, it is definitely the top technician that rich women are competing for.

Chen Nian felt that if this technique was caught on someone, he would not be bound by the other party and screamed?

Wait until the pork starts to regain the juice and becomes thicker.

Chen Nian re-ignited the pot and put the meat slices into the pot piece at a time before the pot was boiling.

If the pot boils, the starch on it will spread, making the soup in the pot very turbid.

Looking at the sticky slices of meat in the pot, Chen Nian gently fiddled with each piece of meat with chopsticks, teasing from time to time, the flour-covered pork tenderloins would mischievously dodge to the side.

It's like playing hide and seek.

After the color of the meat slices shyly turned white, Aged decisively turned off the heat and put the cooked pot of boiled meat slices on a plate.

The vegetables at the bottom also felt the package of hot soup again at this moment. If they could speak, they would definitely shout: "Okay! That's the temperature!"

Then put the cut chili peppers and chopped green onion and minced garlic on top.

But this is not over yet.

Finally, Chen Nian boiled some oil in the pot until it was 50% or 60% hot. When he was exhausted, he dripped the hot oil accurately and quickly while the chili noodles and chopped green onions and minced garlic was not paid attention to!

"Squeeze--"

The sound kept ringing, and a slight bubble boiled and then disappeared as the hot oil stimulated.

At this time, the aroma of garlic, green onions and chili was instantly aroused!

Every time I make this kind of dish that needs to be splashed with oil, I look forward to the most is this moment!

The main reason is that this sound is so cool!

It's like many people will pinch the plastic bubbles on the packaging.

The romance of a chef is that simple.

This time, the pot of boiled meat slices was finally completed.

The soup is red and shiny, and the spicy taste is strong. I don’t know how much rice I can eat.
Chapter completed!