Name: Poached Pork Slices
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Tenderloin; 200g Soy sprouts; 200g Green cabbage; 1 Loofah; 30ml oil; 10g salt; 15ml Cooking Wine; 1 tbsp Soy sauce; 2 tbsp Pixian Doubanjiang; 5g Chicken noodles; 3g pepper; 10g Chopped dried chili; 1 piece Egg white; Some corn starch; Some Green onion ginger garlic

Poached Pork Slices

by Gluttonous

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

[Boiled Pork Slices] To make them delicious, firstly, the sliced meat must be smashed to lock the internal moisture, so that the sliced meat will be smooth and tender; secondly, when making the soup, be sure to fry the Pixian bean paste with low heat. , The color will be rosy, and the spicy flavor of cooking wine will be soft. The last key step is to use the peppercorns in oil and minced peppers, so that it can have a spicy flavor.

Poached Pork Slices

1. Thinly slice the tenderloin

2. Add salt, chicken powder, and pepper, mix well to taste

3. Add an egg white and stir well, add cornstarch

4. Grasp the sizing gently and repeatedly, add a little oil to seal the moisture

5. Wash the ingredients, soybean sprouts and chopped green cabbage

6. Peel and wash the loofah, slice into thin slices

7. Heat oil, fry the chopped green onion, first add soybean sprouts and green cabbage and stir-fry until broken, then add the loofah slices and stir-fry evenly, add a little salt to enhance the flavor

8. Put the fried ingredients into a bowl

9. Heat oil, add scallion, ginger, garlic and stir fry until fragrant, add Pixian bean paste and stir-fry on low heat to get red oil, cook with cooking wine, and add a little light soy sauce

10. Add boiling water, add salt, sugar and chicken powder to taste

11. Put the meat slices in the pulp, wait for the soup to boil again, gently push the meat slices, the meat slices are blanched until the color changes evenly

12. Pour it into a bowl with ingredients

13. Add chopped green onions and chopped dried chilies

14. Heat oil, add pepper and saute until fragrant

15. Pour all the pepper and oil in the pot on top of the dried chili, then serve

Tips:
1. Pork or beef can be selected for the meat slices, and sizing is the key to ensuring the tenderness of the meat slices.
2. The last step of oiling can also be changed to directly fry the dried chili section and peppercorns together, and then pour it into a bowl.