Poached Pork Slices
1.
Cut the tenderloin into 2mm thick thin slices
2.
Wash mung bean sprouts, wash celery and cut into sections for later use
3.
Wash lotus root, peeled and sliced for later use
4.
Tenderloin slices add a little salt, pepper, and cooking wine, mix well and marinate for 5 minutes
5.
Add the green onion and ginger water in batches, gently and repeatedly, add starch to make evenly sizing, add appropriate amount of oil and mix well to lock the moisture
6.
Heat oil, add Chinese pepper and saute until fragrant, add mung bean sprouts and celery and stir-fry until broken
7.
Put it in a bowl and spread the bottom
8.
Heat oil, fry the chives and ginger, add Pixian bean paste
9.
Cook the cooking wine, stir-fry the red oil on low heat
10.
Add appropriate amount of water to boil, season with salt and sugar and cook for 2 minutes, add lotus root slices and cook for half a minute
11.
Take the cooked lotus root slices out and put them in a bowl, and place them on top of the mung bean sprouts
12.
Then put the cooked tenderloin slices into the pot one by one, boil and blanch for about 10 seconds to turn off the heat
13.
Put it in a bowl and put an appropriate amount of chili pepper on top
14.
Put the scallions on it, then oil it, you can serve it to taste
Tips:
1. Put the tenderloin slices into the pot one by one to prevent sticking. Don't move it after putting it in the pot, and then gently push it after it is boiled.
2. Knife-edge chili is sauteed pepper and dried chili peppers.
