Flavored Poached Pork Slices
1.
Prepare all the ingredients. Wash bean sprouts, wash celery, and phoenix tails and cut them for later use; dice ginger, mince garlic, and chopped green onions and chopped green onions for later use
2.
Slice the tenderloin into thin slices
3.
Start code: ①Put the cut meat slices into a bowl, add a little salt, and then add a little water in several times to beat the meat slices, so that the meat slices eat in moisture and become more tender and smooth.
4.
Then add a little cooking wine and cornstarch, mix well and set aside
5.
Dried chili cut in the middle
6.
Without oil, put the dried chili and dried Chinese pepper in the wok and fry until fragrant (you can add a little cooking oil in this step, I didn’t add it here, pay attention to the heat, don’t fry it)
7.
Chop the sauteed dried chili pepper and set aside.
8.
Put a little oil in the pan, put a little dried pepper section, add the dried pepper to the side dishes, stir-fry and put it in a bowl to make the bottom. (I forgot to put the dried chili pepper here, the purpose of putting it is to change the flavor of the side dish)
9.
Wash the pan, and pour more oil after heating the pan (avoid mashing the pan during frying later)
10.
Add minced ginger and garlic, sauté until fragrant
11.
After the ginger and garlic are fragrant, add a large spoonful of bean paste and sauté the bean paste on a low heat. This step is very important. The bean paste must be fried for a while to get the flavor of the bean paste.
12.
After the watercress is fragrant, add a little hot pot base and fry until fragrant. The flavor is the taste of the hot pot base.
13.
After sautéing everything, add appropriate amount of water, add appropriate amount of salt, monosodium glutamate, and light soy sauce to taste. It’s best to taste the taste first when seasoning, and be careful not to have too little or too much water. Unfortunately, it’s best to just submerge the meat slices.
14.
After the water is boiled, add the meat slices evenly, and gently push them with a spatula to prevent sticking to the pan;
15.
Cook until the meat slices are fully cooked and then remove them with a colander. Thicken the remaining soup in the pot with water starch until the soup is thick and pour it into the meat bowl. In boiling water, it still has an after-maturing period)
16.
Sprinkle chopped dried chili noodles, pepper noodles, minced garlic, and chopped green onion in turn
17.
Start the pot and heat the oil, and the oil temperature is 90% hot (after thick smoke) and pour it on the surface. This boiled pork slice is complete. (The purpose of the oil is to make the hot oil to fry the dried chili, pepper powder, green onion and garlic, and then fry the meat slices, so that it will be hot, spicy and fragrant)
Tips:
1. Suitable for the crowd: discomfort in the spleen and stomach, poor appetite, heat and sweat, weak and weight loss.
2. Yin deficiency and fire, skin diseases, inflammatory ulcers, chronic diseases, high blood lipids, hemorrhoids, etc. are not suitable.
3. The right amount of all seasonings means to add according to your own needs, and the dishes that are made have a soul.
