Poached Pork Slices
1.
Prepare the ingredients
2.
Cut the meat into thin slices
3.
Add seasoning 2 to the meat slices, mix well and marinate for 20 minutes
4.
Clean the dried chili and cut into sections; chop the Pixian watercress, peel the garlic and chop into fines, cut the green onion into sections, wash and drain the lettuce
5.
Put vegetable oil in the pot, add the dried pepper segments and peppercorns, stir-fry them on low heat, scoop them out, set aside
6.
Add the remaining oil in the pot, add lettuce, and stir-fry for about one minute
7.
Take a large bowl, scoop out the fried lettuce and place it on the bottom of the bowl
8.
Put an appropriate amount of oil in the pot, add Pixian watercress, green onion, and a part of minced garlic, stir-fry on low heat, and produce the red oil
9.
Pour in the right amount of water or broth and bring to a boil
10.
Put in the meat slices and quickly spread them out with chopsticks
11.
Put the chicken bouillon, sugar, light soy sauce, cooking wine, and sesame oil in seasoning 1 and stir evenly with a spatula, and cook for about 1 minute
12.
When the meat in the pot changes color and is cooked thoroughly, pour it into the bowl with lettuce together with the soup
13.
Put the minced garlic, the previously fried dried chilies and peppers on the meat slices (you can also chop dried chilies and peppers before adding them)
14.
Put 2 tablespoons of vegetable oil in a stainless steel spoon and cook until it is about 70% hot (with white smoke coming out), pour it on the minced garlic, and finally sprinkle a little chopped green onion.
