Poached Pork Slices
1.
Wash the side dishes and cut into sections.
2.
Peel and mince ginger and garlic.
3.
Cut the tenderloin into thin slices, add an egg, salt, cooking wine, chicken essence, add a little soy sauce to help color, then add wet starch, and stir well.
4.
Put oil in a pot, low heat, add watercress and stir-fry slowly until the oil soup is red and bright, add ginger and half of minced garlic and sauté until fragrant.
5.
Add water, add chicken essence to taste, boil and simmer for a few minutes, then add side dishes, blanch them, and spread them on the bottom of a bowl.
6.
Turn the heat to a low heat, slide the meat slices into the pot one by one, don't stir them, wait for the meat slices to form a little, and then stir them a little bit. Don't cook for a long time, just pour them out when they are cooked.
7.
Then sprinkle the pepper noodles, chili noodles and the remaining minced garlic, heat oil in the pan until 80% hot, then pour it on the chili noodles and sprinkle a little green onion on it.
Tips:
1. Note that the amount of gorgon powder should be added appropriately, if it is too much or less, it will not be good. It is up to the individual to find out the details.
2. It's best to use a spoon when pouring the oil, so that you can master it.
3. The side dishes can be matched freely, and the flavors such as bean sprouts and enoki mushrooms are all good.
4. The tenderloin can be frozen to a semi-hard state and then cut, making it thinner and easier to slice.
