1. Thinly slice the tenderloin and put oyster sauce 7g soy sauce 10g prickly pear powder 4g chili powder 5g bean paste 20g cooking wine 5g salt 2g egg white 1 corn starch 8g marinate well and marinate for 15-30 minutes
2. Wash the bean sprouts and lettuce tips and blanch them in cold water and place them on the bottom of the pot for later use.
3. Put about 50g of oil in the pot and heat up, then add the remaining 30g of bean paste and 2g of minced ginger and sauté on medium to low heat
4. Add the right amount of water after the bean paste is fried in red oil
5. After the high heat is boiled, slide the meat slices and cook for 5 minutes. Add the remaining 3g salt and 5g sugar to improve the freshness. Generally, the boiled meat slices in the restaurant will add a lot of chicken essence and MSG. Personally feel unhealthy, so I use 5g sugar instead of chicken essence and MSG to increase freshness. , Those who like to eat strong flavors can replace the sugar with chicken essence and MSG
6. Pour the cooked pork slices into the topped pot with bean sprouts and lettuce, add the remaining green onion, ginger, garlic and chili powder and pepper powder. Friends who like to eat coriander can also put an appropriate amount of coriander
7. Add the remaining 70g of oil to the pot. When the oil temperature is about 70% hot, quickly add the pepper and chili sections and fry until the aroma is released. Pepper powder is poured with hot oil to create a fragrance
8. A pot of authentic boiled pork slices is ready. The spicy flavor with Sichuan characteristics makes it very enjoyable to eat!
Tips:Do not blanch the tip of lettuce for too long. After the water is boiled, put the tip of lettuce in until the water boils and you can get it out. When putting pepper and chili in hot oil, you must master the heat and don't fry it! The amount of salt can be adjusted according to your taste, but don’t put too much, because the bean paste itself has a strong salty taste
