Ingredients
Lean meat (Moderate amount) | Potato starch ( appropriate amount ) |
Salt ( Appropriate amount ) | Oil ( A small amount ) |
Chicken essence ( appropriate amount ) | Cilantro ( A small amount ) |
How to make hammer meat
1.Wash the lean meat and dry it as much as possible.You can also use some clean paper towels to soak up the water and cut it into slices.It should not be too thick
2. Prepare the potato starch and hammer (wash it in advance), add the potato starch to the meat slices, add a small amount of potato starch to each slice, and hammer it into a thin layer with a hammer One piece
3.After hammering, you can put it aside for storage, usually for two or three days
4.It tastes best if it is hammered and eaten now.Add an appropriate amount of water to the pot, like It’s the same as cooking noodles.When the water boils, reduce the pounded meat to a smaller size, put it into the pot, add salt and chicken essence, add less oil, and when it boils, you can start eating.If you like coriander or green onions, You can add some seasoning
Tips
1.When hammering the meat, try to hammer the meat as thin as possible, so that some sweet potato flour can be placed on both sides of the meat slices
2.Put the meat slices into the pot, do not cook for too long, and the water will boil again.Okay, it tastes more delicious this way
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