Poached Pork Slices
1.
Prepare ingredients
2.
Cut the lean meat into large slices about 5 cm long, 2.5 cm wide, and 0.3 cm thick. It's just a rough idea. You don't need to measure it strictly. In short, it is better to be thinner. If you find it difficult to cut, you can put the meat in the freezer for a little freeze , Slice the meat when it is a little hard, use 2 tablespoons of starch, 2 tablespoons of cooking wine, 1/2 teaspoon of salt and 1 tablespoon of water to marinate the meat for later use (how to cut pork)
3.
Wash the cabbage, tear the leaves into large pieces by hand, cut the cabbage into thin slices diagonally with a knife; wash and cut 1 piece of green onion into chopped green onion, 1 small piece of ginger minced, 4 cloves of garlic minced, 20 dried chilies and cut into pieces, 3 tablespoons Chop the Pixian watercress and set aside, wipe or boil dry in the wok, pour 2 tablespoons of vegetable oil, add the dried chili section and pepper and fry it over medium heat until it is brownish red, remove and set aside
4.
Turn to high heat, put the chopped green onion in the wok and fry until fragrant, then add the cabbage and fry until the color changes and become soft, and put it in a large bowl for later use
5.
Heat the pot, add 2 tablespoons of vegetable oil, add Pixian Douban and minced ginger and fry until fragrant.
6.
Add 400ml of broth, if there is no broth, add water and bring to a boil until a lot of bubbling
7.
Put the marinated meat slices in the pot and spread them with chopsticks. When the meat slices are boiled until they disperse and change color, add 1/2 tablespoon of soy sauce, 1/2 teaspoon chicken essence, and 1 teaspoon sugar to taste. Bring to a high heat until a large amount of bubbling cooks 1 minute
8.
Pour the meat slices and soup into a large bowl with cabbage, chop the dried chili and peppercorns that have been fried in advance, and sprinkle on the meat slices, and evenly sprinkle the minced garlic on the meat slices
9.
Wash the pot and dry it, add 2 tablespoons of vegetable oil, and heat it to 80% hot, then pour the hot oil evenly on the meat slices (the oil must be burnt very hot, and pour it on to let the aroma fully come out)
