1. Fresh pork loin.
2. Cut the tenderloin into thin slices and mix well with cooking wine, salt, light soy sauce, egg white and starch. Finely chop green onion, ginger, and garlic.
3. Wash the bean sprouts, slice the lotus root, tear the cabbage into slices by hand, and cut the garlic sprouts into sections.
4. Put a little oil in the pot and stir fragrant pepper and dried chilies over low heat.
5. Set up a plate for later use. Sorry, the fire is over.
6. In another hot pot, pour in bean sprouts, lotus root slices, cabbage, garlic sprouts and stir fry.
7. Add a little salt and chicken bouillon, stir-fry until it is broken, then put it into a large bowl.
8. Heat the pan again with cold oil, and stir fragrant minced ginger and garlic over low heat.
9. Add a tablespoon of bean paste (you can also add chopped peppers for better taste), and stir-fry to get the red oil.
10. Add broth or boiling water, add salt, dark soy sauce, pepper, and chicken essence to taste.
11. After the high heat is brought to a boil, shake well and add the mixed meat slices. After the shape is set, separate them and cook for three to five minutes until cooked.
12. Pour it over the vegetables in a large bowl along with the soup. Then put the first fragrant dried chili and Chinese pepper on the meat slices, sprinkle with chopped green onion and sesame seeds.
13. Here comes the crucial step: finally heat a small pot of oil and pour it on top, "chuck la la"! The unstoppable scent is coming out!
14. Look! Do it better the second time!
Tips:The boiled pork slices I tried for the first time could barely be served. I summarized it as follows:
1. The meat slices are thick;
2. The fire is too big when the dried chili is stir-fried;
3. Too much water is added and the soup is not strong.
In addition, as long as the ingredients are crispy vegetables, you can mix them freely. The lettuce slices, celery, and bean sprouts I used for the second time were also very tasty.
Cooking is progressing through continuous learning and practice!
