material
Tenderloin 350g, Chinese Cabbage 100g, Lettuce Stem 150g, Perfume Celery 80g, Chives 20g, Garlic 1 tsp, Ginger Rong 1 tsp, Watercress 2 tbsp, Granulated sugar 1 tsp, Dried Red Pepper , Appropriate amount of pepper, marinade: 2 tablespoons soy sauce, 1 tablespoon cooking wine, 1 tablespoon water, 1 egg white
practice
1. Slice the tenderloin into thin slices.
2. Use a meat hammer to loosen the tissue to make the meat thinner and larger.
3. Cut into small pieces.
4. Marinate the meat pieces with marinade for 20 minutes.
5. Wash Chinese cabbage, celery, chives and cut into sections, garlic, ginger grated into hibiscus.
6. Dry pot, put the dried red pepper and pepper in the pan and saute first. After cooling, cut the red pepper into small pieces.
7. Cold oil in the pot, first put dried red pepper and pepper to saute, then add garlic, ginger and saute.
8. Add 2 tablespoons of watercress sauce and fry until red oil comes out.
9. Add broth or water, 1 teaspoon sugar and chives.
10. After cooking, put the marinated pieces of meat, do not flip when cooking, until the soup is boiled, the cooked pieces of meat will be removed. The meat was thinly sliced and soon cooked.
11. Put the cabbage stems in the remaining soup pot and cook for a while.
12. Then add cabbage leaves and celery and cook until chopped.
13. Prepare a large bowl with the cooked vegetables on the bottom.
14. Then spread the cooked slices of meat.
15. Heat 2 tablespoons oil and 2 tablespoons red pepper oil in the pan.
16. Just pour the heat on the sliced meat.
Comments
Post a Comment