Poached Pork Slices

Name: Poached Pork Slices
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Tenderloin; 300g Chinese cabbage; 10g salt; 30ml oil; 1 piece Egg white; 10g Corn flour; 3g Sugar; 3 tablespoons Pixian Doubanjiang; 2 tablespoons Hot pot bottom material; 5 cloves garlic; 1 piece ginger; 1 Green onions; 30 capsules pepper; 10g Dried red chili; 3 pcs Shallots; 2 tablespoons Soy sauce

by Xiao Bao E Niang 131425

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Among the many cuisines, Erniang’s favorite is Sichuan cuisine. Probably when I was at work, the chef who made the work meals for me was the Sichuan chef. I remember that when I first went to work, Erniang couldn’t eat a bit of spicy food. Yes, I have eaten Sichuan food for five years. I have turned a Gansu Guliang who loves pasta into a panic person who doesn’t eat rice for a few days. I also have changed a Northwestern Guliang. Become an unpleasant person, it can be seen that the taste will change with the region and the environment. Boiled pork slices is a famous dish of the Han nationality, which belongs to the famous home cooking in Sichuan cuisine. Because the meat slices are not oiled, they are cooked in water, hence the name boiled meat slices. The meat is spicy, tender and easy to chew. When eating, the meat and tender vegetables are fresh, the soup is red and oily, and the spicy flavor is strong. It is most suitable for eating, and it is one of the home-cooked dishes. It is famous for its characteristics of "spicy, spicy, fresh and fragrant".

Poached Pork Slices

1. Wash one piece of tenderloin and set aside one piece of cabbage.

2. Cut the scallion diagonally, cut the ginger into small pieces, chop the garlic, and wash the scallion and cut into small pieces. Wash pepper and dried red pepper with clean water to remove the dirt on the surface, and dry the water with kitchen paper.

3. 3 tablespoons of Pixian bean paste, 2 tablespoons of hot pot base

4. After the cabbage is washed, the roots are sliced diagonally, and the leaves are torn apart by hand.

5. Remove the fascia of the tenderloin, slice it into thin slices, put in an egg white, cornstarch, salt, wear disposable gloves, and marinate for about 10 minutes.

6. Heat oil in a pan, add Chinese pepper, dried red pepper, and fry on low heat.

7. Stir-fry until the pepper, the chili becomes dark, and immediately set aside.

8. Put a little chopped green onion in the pepper oil to get the aroma, first add the cabbage to fry for a while, add a small amount of salt to taste

9. Then add the cabbage leaves and stir fry until soft

10. Put the cabbage into a larger container and set aside.

11. Put a small amount of oil in the pot, add the bean paste, the hot pot base, and stir-fry on low heat until the red oil comes out

12. Add ginger slices, garlic slices, green onions and stir fry until fragrant

13. Add appropriate amount of water and sugar to neutralize the taste

14. While the water is not open, add the fried pepper and red pepper to the garlic cubes that were previously chopped together and set aside.

15. After the water boils, put the marinated meat slices into the pot one by one.

16. Cook until the meat slices turn white, pour in the light soy sauce to taste. Pour the cooked meat slices into the container of cabbage.

17. Sprinkle the minced pepper and garlic on the meat slices.

18. In a separate pot, add edible oil and cook until it smokes.

19. Pour hot oil on the crushed pepper and other pieces, sprinkle in white sesame seeds and shallots. The finished product is complete.

20. Take a bowl of rice, take a big mouthful, and start enjoying it boldly

Tips:
1. Choose pork tenderloin, which tastes better.
2. If you don't like cabbage at the bottom, you can use bean sprouts and other favorite vegetables instead.
3. Rinse the pepper and red pepper with water in advance, not only to remove dust, but also to prevent premature frying.
4. The last pouring of hot oil is the finishing touch of this Sichuan dish, so try not to omit it.