[classic Sichuan Cuisine] "boiled Pork Slices"

Name: [classic Sichuan Cuisine] "boiled Pork Slices"
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork tenderloin; 150g Chinese cabbage; 30g Garlic cloves; 8g ginger; 1 shallot; 1 piece egg; 30g Doubanjiang; 8g pepper; 15g Hot sauce; 5g Minced chili; 2g salt; 10g Cooking Wine; 2g MSG; 5g Corn flour; 500g Broth

by Rapeseed 1006

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

[classic Sichuan Cuisine] "boiled Pork Slices"

1. Cut the tenderloin into thin slices, add salt, cooking wine, egg white, cornstarch, and MSG and marinate for 20 minutes.

[classic Sichuan Cuisine] "boiled Pork Slices" recipe

2. Cut ginger into small pieces; chop garlic cloves.

3. Cut green onions into chopped green onions.

4. Mince the bean paste.

5. Wash the Chinese cabbage, cut into small sections, and stir-fry until it's ripe and place it on the bottom of the bowl.

6. With the bottom oil in the pot, add Pixian bean paste, pepper, hot sauce, and ginger slices to stir-fry the red oil.

7. Add two tablespoons of stock and some water to boil.

8. Slide the marinated meat slices into the pot, spread them with chopsticks, and quickly turn off the heat after boiling.

9. Pour the meat and soup into a bowl filled with vegetables. Sprinkle minced garlic, chopped green onion and a small amount of minced pepper on the meat slices. In another oil pan, heat the oil until boiling hot, and pour it evenly on the meat slices.

Tips:
1. Vegetables at the bottom of the pot can be freely chosen according to personal preference;

2. The tenderloin is the most tender and has the best taste. If not, you can also choose lean meat from other parts;

3. The meat can be frozen first, and taken out when the freezing is not too hard, so that it is easier to cut into slices of uniform thickness;

4. When frying the red oil, be sure to stir-fry slowly, and don't confuse the bottom.

5. Pour boiling oil on the meat slices in the last step. The amount of oil should be appropriate and the oil must be boiled so that the pepper and minced garlic on the surface of the meat slices will be fully aroused by the oil.